Pasta Fagioli Soup

Pasta Fagioli Soup

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 pound ground beef or Italian sausage (optional, traditional can be meatless)

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

4 cups chicken broth (or vegetable broth for vegetarian)

1 teaspoon Italian seasoning

1 teaspoon salt (to taste)

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

1 cup small pasta (like ditalini or elbow macaroni)

½ cup grated Parmesan cheese (plus more for serving)

Fresh parsley, chopped (for garnish)

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Instructions:

1. Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.

2. Cook meat (if using): Add ground beef or sausage and cook until browned. Drain any excess fat.

3. Add tomatoes and seasonings: Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes.

4. Add broth and beans: Pour in the chicken broth, cannellini beans, and kidney beans. Bring to a boil.

5. Simmer: Reduce heat and simmer uncovered for 15–20 minutes to allow flavors to blend.

6. Cook pasta separately: While the soup simmers, cook the pasta in a separate pot according to package directions until al dente. Drain.

7. Combine: Add the cooked pasta and Parmesan cheese to the soup. Stir to combine. Taste and adjust seasoning if needed.

8. Serve: Ladle into bowls and garnish with chopped parsley and extra Parmesan.

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Tips:

If you add pasta directly into the soup and store leftovers, the pasta can soak up the broth. You can either cook pasta separately and add it just before serving or add extra broth when reheating.

A Parmesan rind simmered in the soup while cooking adds incredible flavor!