Hearty Pasta e Fagioli: The Ultimate Comfort Food Delight
This delightful Pasta e Fagioli combines beans, vegetables, and pasta in a rich broth, creating the ultimate comfort food experience.
Equipment
- large pot
Ingredients
Soup Base
- 2 tablespoons Olive Oil or any neutral oil
- 1 cup Onion diced
- 2 cloves Garlic minced
- 2 medium Carrots diced
- 2 stalks Celery diced
- 1 teaspoon Oregano dried or fresh
- 1 teaspoon Basil dried or fresh
- 1/4 teaspoon Red Pepper Flakes adjust to taste
- to taste Salt
- to taste Pepper
Broth and Beans
- 15 ounces Tomato Sauce
- 4 cups Chicken or Vegetable Broth low-sodium preferred
- 1 can Kidney Beans drained and rinsed
- 1 can Cannellini Beans drained and rinsed
Pasta and Greens
- 2 cups Pasta small shapes like ditalini or elbow
- 2 cups Fresh Spinach or substitute with kale
Instructions
Steps
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes.
- Stir in minced garlic, diced carrots, and celery. Cook for another 5 minutes.
- Sprinkle in oregano, basil, red pepper flakes, salt, and pepper. Mix thoroughly.
- Pour in the tomato sauce and broth. Bring the mixture to a simmer and let it cook for about 15 minutes.
- Gently stir in drained kidney beans and cannellini beans. Simmer for another 10 minutes.
- Prepare pasta according to package instructions until al dente. Drain and set aside.
- Add cooked pasta and fresh spinach to the pot. Cook for an additional 2-3 minutes.
- Ladle the warm soup into bowls and garnish with grated Parmesan cheese and chopped parsley.
Notes
For an extra flavor boost, drizzle with good quality olive oil before serving.