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Pasta e Fagioli: Traditional Italian Comfort Food
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
1 cup small pasta (such as ditalini or elbow macaroni)
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving (optional)
Instructions:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, for another 5 minutes or until the vegetables start to soften.
Stir in the diced tomatoes (with their juices) and cook for 2-3 minutes.
Add the vegetable or chicken broth to the pot, along with the drained and rinsed cannellini beans and red kidney beans.
Stir in the dried oregano, basil, thyme, rosemary, salt, and pepper.
Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
Once the soup has simmered and the vegetables are tender, add the cooked pasta to the pot. Stir well to combine.
Taste and adjust seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
Ladle the Italian Bean and Pasta Soup into bowls, garnish with chopped fresh parsley, and serve hot. You can also sprinkle grated Parmesan cheese on top if desired.
Enjoy your comforting and flavorful Italian Bean and Pasta Soup!
Let’s head on into the kitchen shall we start by heating a tablespoon of olive oil in a large pot over medium heat add a finely chopped onion and let it cook until it softens which should take about 5 minutes next toss in two minced cloves of garlic a couple of diced carrots and
Two diced celery stocks stir them occasionally and cook for another 5 minutes or so until the vegetables start to soften then stir in a 14 oz can of diced tomatoes letting the juices mingle with the rest of the ingredients let this cook for about 2 to 3 minutes now pour
In 4 cups of vegetable or chicken broth along with a 15 oz can each of drained and rinsed calini and red kidney beans Infuse the dish with a teaspoon each of dried oregano and basil and half a teaspoon each of dried thyme and rosemary add salt and pepper to taste allow the
Soup to simmer for about 15 to 20 minutes this step lets the flavors meld together creating a symphony of taste that is uniquely pasta fagioli while the soup is simmering cook one cup small pasta such as ditilini or elbow macaroni in a separate pot until it’s Al Dente drain and set
It aside once the soup has simmered and the vegetables are tender it’s time to add the cooked pasta to the pot stir well to combine taste and adjust the seasoning if needed if the soup is too thick don’t hesitate to add more broth or water to reach the desired consistency
Ladle the pasta e fagioli into bowls garnish with some chopped fresh parsley and serve it hot for those who want an extra Touch of flavor sprinkle some grated Parmesan cheese on top and there you have it a comforting and flavorful bowl of Italian bean and pasta soup made right
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