Pasta Fazoolander, also known as Pasta e Fagioli, is a classic Italian dish made with pasta and beans. This hearty and comforting soup is packed with flavor from tomatoes, herbs, and spices. It is easy to make, budget-friendly, and perfect for a cozy dinner or lunch. Serve it with crusty bread and grated Parmesan cheese for a complete meal. Try this recipe and transport yourself to Italy with every spoonful!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 8 oz ditalini pasta
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, for serving
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5-7 minutes until the vegetables are softened.
- Add the diced tomatoes, vegetable broth, cannellini beans, kidney beans, dried oregano, dried basil, dried thyme, red pepper flakes, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld together.
- While the soup simmers, cook the ditalini pasta according to package instructions. Drain and set aside.
- Once the soup is ready, add the cooked pasta to the pot. Stir well to combine.
- Ladle the Pasta Fazoolander into bowls. Garnish with fresh parsley and grated Parmesan cheese.
- Serve hot with crusty bread for a complete meal.
