Pasta e Fagioli

Pasta e Fagioli is a traditional Italian soup that translates to “pasta and beans”. It’s a hearty and comforting dish that is perfect for chilly days.

Here’s a recipe for Pasta e Fagioli:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken or vegetable broth
• 2 cups water
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup small pasta, such as ditalini or elbow macaroni
• Grated Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 2-3 minutes, or until softened.
2. Add the garlic, carrots, and celery to the pot and cook for 5-7 minutes, or until the vegetables are tender.
3. Add the diced tomatoes, broth, water, kidney beans, cannellini beans, basil, oregano, thyme, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
5. Add the pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is cooked through.
6. Serve the soup hot with grated Parmesan cheese on top.

Enjoy your delicious and hearty Pasta e Fagioli!