Cold day? Make this! Pasta Fagioli no matter how you spell it or pronounce it is amazing. This is the poster dish for a hearty meal and will warm you up after a long cold day. The beans make this soup into a meal. Serve with a big slice of Italian bread for dipping and go to bed happy and full.
Pasta Fagioli
Prep time
Cook time
Total time
Author: Meatless Makeovers
Recipe type: Soup
Cuisine: Italian
Ingredients
- 2 cans (15oz) cannellini beans
- 1 can (28oz) crushed tomatoes
- 1 carrot, diced
- 1 ½ medium onions diced
- ½ lb. ditalini pasta noodles
- 3 cloves roasted garlic (see our roasted garlic recipe)
- ½ tsp. basil
- ½ tsp. Italian seasoning
- ½ tsp. rosemary
- 2 bay leaves
- Crushed red pepper to taste
- 1 Parmesan cheese rind (optional, but highly recommended)
- 4 cups. Vegetable stock
- 1⅓ t olive oil
Instructions
- In a large stock pot, cook pasta as per directions for al dente texture. Set pasta aside.
- In a second large stock pot, over medium flame, heat a tablespoon of oil along with the onions and carrots until onions are fragrant and translucent.
- Add in spices and tomatoes and stir to combine. Bring to a simmer stirring occasionally.
- Once simmering add vegetable stock, bean and rind (if using).
- Bring back to a simmer and cook stirring occasionally for 15-20 minutes.
- At this point you can do one of two things to serve. You can add the pasta to the mixture to make it complete. Or you can put your pasta in your soup bowls and ladle the soup on top.
- I recommend serving it with lots of grated parmesan cheese.
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