Pasta e fagioli recipe

Sure, here’s a classic Pasta e Fagioli recipe for you:

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 (14 oz) cannellini beans, drained and rinsed
  • 1 can (14 oz) red kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup small pasta (like ditalini, elbow, or small shells)
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
  3. Stir in the diced tomatoes (with their juices) and cook for another 5 minutes.
  4. Pour in the vegetable or chicken broth and add the drained and rinsed cannellini beans and red kidney beans.
  5. Season the soup with dried oregano, dried basil, dried thyme, salt, and pepper. Stir well to combine.
  6. Bring the soup to a simmer and let it cook for about 20 minutes to allow the flavors to meld together.
  7. Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain the pasta and set aside.
  8. Once the soup has simmered for 20 minutes, add the cooked pasta to the pot. Stir well and let it simmer for an additional 5 minutes.
  9. Taste the soup and adjust the seasoning if needed.
  10. Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.

Enjoy your hearty and delicious Pasta e Fagioli!