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Pasta Fagioli July

Pasta Fagioli July: 7 Reasons to Savor This Comforting Soup

Pasta Fagioli is a hearty Italian soup made with pasta and beans.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup small pasta
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Cook until softened.
  3. Add diced tomatoes, vegetable broth, and oregano. Bring to a boil.
  4. Add pasta and beans. Reduce heat and simmer until pasta is cooked.
  5. Season with salt and pepper. Serve hot.

Notes

  • Use any small pasta you prefer.
  • Can add spinach or kale for extra nutrition.
  • Refrigerate leftovers for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Pasta Fagioli, Italian soup, beans, pasta