Pasta Fagioli, an Italian classic, is a hearty soup that combines pasta and beans in a flavorful broth. This vegetarian version is easy to prepare and perfect for a comforting meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or small shells)
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
2. Add Garlic and Spices: Stir in the minced garlic and red pepper flakes (if using). Cook for an additional 30 seconds until fragrant.
3. Incorporate Tomato Paste: Push the vegetables to one side of the pot and add the tomato paste. Cook for about 1 minute, stirring frequently.
4. Combine Ingredients: Add the vegetable broth, diced tomatoes (with juices), cannellini beans, oregano, salt, and black pepper. Bring the mixture to a boil.
5. Simmer: Reduce heat and let it simmer for about 15 minutes, allowing the flavors to meld.
6. Cook Pasta: While the soup simmers, cook the pasta separately according to package instructions until al dente. Drain and set aside.
7. Finish Soup: After simmering, stir in the cooked pasta. Adjust seasoning with additional salt and pepper if needed.
8. Serve: Ladle into bowls and garnish with fresh basil if desired. Enjoy your hearty vegetarian pasta fagioli!

Tips

• For a gluten-free option, substitute regular pasta with gluten-free pasta.
• You can add a parmesan cheese rind during cooking for extra flavor; just remember to remove it before serving.
• This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months; however, it’s best to keep pasta separate if you anticipate leftovers to avoid sogginess.