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Creamy vegetable soup with white beans in a white bowl, garnished with herbs and cheese.

Pasta e Fagioli

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 126 kcal

Ingredients
  

  • 2 1/2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 can 15 ounces crushed tomatoes
  • 5 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1 cup water
  • 1/4 teaspoon red pepper flakes
  • 2 cans 15 ounces each cannellini beans drained and rinsed
  • 1 cup dry ditalini pasta
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
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  • Add the minced garlic, oregano, thyme, and basil. Cook for another 1-2 minutes until fragrant.
  • Stir in the crushed tomatoes, vegetable broth, bay leaves, water, and red pepper flakes. Simmer for 10 minutes.
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  • Add the cannellini beans and ditalini pasta to the pot. Continue to simmer until the pasta is cooked through, about 10-12 minutes.
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  • Stir in the chopped parsley, and season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.
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Nutrition

Calories: 126kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 22mgFiber: 2g
Keyword Pasta e Fagioli
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