Description
A hearty, healthy, and vegetarian Pasta Fagioli soup that is easy to make on the stove, crockpot, or instant pot.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 15 oz cans cooked cannellini beans, rinsed and drained
- 1 15 oz can tomato sauce
- 1 dried bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat.
- Step 2: Sauté the onions, garlic, and carrots for 5 minutes or until onions are translucent and softened.
- Step 3: Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper, vegetable broth, and water to the pot.
- Step 4: Stir together, cover the pot and turn the heat to high.
- Step 5: Bring the soup to a boil, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Step 6: Once the soup reaches a boil, remove the lid and reduce the heat to medium.
- Step 7: Add dry pasta and stir together.
- Step 8: Cook over medium heat for half the recommended cooking time on the package.
- Step 9: Discard the bay leaf before serving.
Notes
For extra flavor, add a parmesan cheese rind while the soup cooks and remove it before serving. To prevent pasta from becoming mushy, it is recommended to cook the soup on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 366 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 0 mg
Keywords: pasta fagioli, vegetarian soup, Italian soup, healthy dinner, easy soup recipe