Barefoot Contessa Pasta Fagioli
This comforting Italian soup combines hearty beans, tender pasta, and fresh vegetables for a filling, delicious meal. It's perfect for cozy dinners or meal prepping.
Equipment
- Large Pot
- Skillet
Ingredients
- 2 tbsp Olive oil
- 1 Large onion chopped
- 2 Carrots peeled and chopped
- 2 Celery stalks chopped
- 4 Garlic cloves minced
- 2 tsp Dried oregano
- 1 tsp Dried thyme
- 1 can Diced tomatoes (28 oz)
- 4 cups Low-sodium chicken broth
- 2 cans Cannellini beans (15 oz each), drained and rinsed
- 1 cup Small pasta such as ditalini or elbow macaroni
- as needed Freshly grated Parmesan cheese for garnish
- as needed Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables are tender.
- Add garlic, oregano, and thyme, and cook for another minute until fragrant.
- Add diced tomatoes with juice and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
- Stir in cannellini beans and cook for an additional 5 minutes.
- Meanwhile, cook pasta in a separate pot according to package instructions. Drain and add to the soup.
- Season with salt and pepper to taste, then serve the soup hot. Garnish with freshly grated Parmesan cheese and fresh basil or parsley.
Notes
This dish tastes even better the next day. Store in an airtight container in the fridge for up to 3 days.