As a little girl I have fond memories of sitting in my Nan's Kitchen eating her homemade Italian Pasta Fagioli. I've searched everywhere and I've made numerous versions of this soup. None of them came close to hers until I found this recipe! It's an easy 1 pot, under 35 minute meal! I like to make garlic bread and a Caesar salad to go with it. I usually have 2 full containers left over after feeding my family of 4. I freeze them and use as an easy future dinner!
Ingredients
-2 tablespoons olive oil
-1 small yellow onion chopped
-1 medium carrot chopped
-1 celery stalk chopped
-3 cloves garlic minced
-2 bay leaves
-3 (15 oz) cans diced tomatoes
-2 (14.5 oz) cans vegetable broth
-2 (14 oz) cans cannellini beans, rinsed and drained
-1 teaspoon dried thyme
-1 teaspoon dried basil
-½ teaspoon dried rosemary
-1 cup dried ditalini or other small pasta
-Grated Parmesan cheese for serving (optional)
Instructions
1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
2. Add the tomatoes, vegetable broth, & beans. Stir in the thyme, basil & rosemary. Season with salt and black pepper. Let simmer on low for about 15 minutes.
3. Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Remove the bay leaves.
4. Ladle into bowls and serve with grated Parmesan cheese.
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