Easy Pasta e Fagioli
A cozy, Italian classic, this easy Pasta e Fagioli is packed with hearty beans, tender pasta, and rich flavors—comfort food at its best!
Ingredients
- 2-3 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, diced
- 2 medium/large carrots, diced
- 3/4 cup chopped celery
- 2 tbsp tomato paste
- 15 oz can diced tomatoes
- 2, 15.5 oz cans cannellini beans, drained and rinsed
- 4-5 cups vegetable broth
- 1 1/2 cups cups elbow or ditalini pasta
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp oregano
- salt and pepper to taste
Instructions
- In a large sauce pan, over medium heat, add the olive oil. Add the onions, celery, garlic and carrots and cook until the onions are translucent. Stir in the tomato paste.
- Stir in the diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Cook for 2 minutes.
- Add the beans and broth. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- While the soup is simmering, cook the pasta in a separate pot according to the directions on the box.
- Add the drained, cooked pasta to the soup and stir to combine. Add more salt and peeper (if needed).Serve & enjoy!
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