Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 cup Diced onion; 0.5 cup Diced carrots; 0.5 cup Diced celery; 2 cloves Minced garlic; 1 can Crushed tomatoes (28 oz); 4 cups Vegetable broth; 1 can Cannellini beans, drained and rinsed; 1 can Kidney beans, drained and rinsed; 0.5 cup Ditalini pasta; 1 tsp Dried oregano; Salt and pepper to taste; Fresh parsley, chopped for garnish

A hearty and comforting soup, this classic pasta e fagioli will warm you from the inside out with its rich tomato broth and tender beans.

30 mineasyItalianvegetarian

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. 2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. 3. Add garlic and cook for another minute until fragrant. 4. Stir in crushed tomatoes, vegetable broth, cannellini beans, kidney beans, and dried oregano. Bring to a simmer. 5. Add ditalini pasta and cook according to package directions, or until al dente. 6. Season with salt and pepper to taste. 7. Serve hot, garnished with fresh parsley.