Pasta e Fagioli

Warm up with a hearty bowl of Pasta e Fagioli, a classic Italian dish brimming with tender cannellini beans, ditalini pasta, and fragrant herbs. Ideal for a cozy weeknight dinner or a comforting weekend meal.

• 2 cups cannellini beans
• 1 cup ditalini pasta
• 1 cup onion
• 2 cloves garlic
• 1 carrot Ingredient 5
• 2 stalks celery
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• to taste salt and pepper

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.

2. 2

   Add the minced garlic and sauté for an additional 1 minute until fragrant.

3. 3

   Pour in the vegetable broth and bring to a boil. Once boiling, add the cannellini beans and dried oregano (if using).

4. 4

   Stir in the ditalini pasta and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is al dente.

5. 5

   Season with salt and pepper to taste. If the soup is too thick, add a bit more broth or water to reach desired consistency.

6. 6

   Remove from heat and let it sit for a few minutes before serving. Enjoy your Pasta e Fagioli hot, garnished with a drizzle of olive oil if desired.