Meaning "pasta and beans," pasta e fagioli is an Italian soup that is full of flavor. Top with Parmesan cheese to add that extra Italian flavor.

 

 

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 cup carrot, peeled and chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1 teaspoon dried Italian seasoning
• 6 cups reduced sodium chicken broth*
• 1 cup peeled, chopped fresh tomatoes or diced canned tomatoes
• 2 cups ditalini pasta or broken pasta such as fettuccine (8 ounces)
• 3-1/2 cups cooked cannellini or Great Northern beans or 2 15-ounce cans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

 

Directions

1. Heat the oil in a large pot over medium-high heat. Sauté onion, carrots and celery 3 to 4 minutes, until soft and onions are translucent but not browned. Add garlic, crushed red pepper and Italian seasoning. Sauté 1 minute longer.
2. Add broth and chopped tomatoes. Bring to a boil. Add pasta and continue to cook at a strong simmer until pasta is al dente.
3. Add beans and cook 2 minutes. Turn off heat and stir in parsley, salt and pepper.
4. Serve drizzled with extra virgin olive oil or with grated Parmesan cheese sprinkled on the top.

 

*If desired replace the low sodium chicken broth with vegetable broth.

 

Serves 6-8

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.