Pasta e Fagioli: Traditional Italian Comfort Food

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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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