Pasta e Fagioli Soup
A hearty Italian soup made with small pasta shapes, vegetables, and beans. It's a comforting and flavorful meal.
Ingredients
- 1 pound small pasta shapes
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic
- 1 medium carrot
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz red kidney beans
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the chopped carrot and cook for 2-3 minutes, until it starts to soften.
- Combine the diced tomatoes, vegetable broth, dried basil, and dried oregano. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
- Add the small pasta shapes to the pot and cook for 8-10 minutes, or until al dente.
- Stir in the red kidney beans and season with salt and pepper to taste.
Notes
Serve with grated Parmesan cheese and chopped fresh parsley for added flavor.