Name: Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1/2 cup olive oil (divided; 1/4 cup for cooking, 1/4 cup reserved for serving); 1 cup onion (diced); 2 cloves garlic (minced); 1 cup carrot (diced); 1 cup celery (diced); 1 cup potato (diced); 1 tablespoon kosher salt (to be sprinkled in bit by bit during each cooking step); 15 ounces cannellini beans (drained); 14.5 ounces canned tomatoes (diced, drained); 1 quart cold water; 1 quart beef broth; Parmesan rind; 8 ounces pasta (ditallini or elbow macaroni); 1 tablespoon butter; 1 cup parmesan cheese (grated; 1/4 cup for cooking and 3/4 cup reserved for serving)

Description

Pasta e Fagioli Soup is a heartwarming Italian classic that combines tender pasta and nutritious beans in a savory broth. This delightful soup is not only easy to prepare but also utilizes pantry staples, making it an accessible option for any meal. With its rich flavors, enhanced by a touch of Parmesan rind, this dish is sure to become a family favorite. Serve it with crusty bread or homemade garlic breadsticks for a satisfying dinner that impresses everyone at the table.

Ingredients

Scale

1/2 cup olive oil (divided; 1/4 cup for cooking, 1/4 cup reserved for serving)
1 cup onion (diced)
2 cloves garlic (minced)
1 cup carrot (diced)
1 cup celery (diced)
1 cup potato (diced)
1 tablespoon kosher salt (to be sprinkled in bit by bit during each cooking step)
15 ounces cannellini beans (drained)
14.5 ounces canned tomatoes (diced, drained)
1 quart cold water
1 quart beef broth
Parmesan rind
8 ounces pasta (ditallini or elbow macaroni)
1 tablespoon butter
1 cup parmesan cheese (grated; 1/4 cup for cooking and 3/4 cup reserved for serving)

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Instructions

In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent, seasoning with salt.
Add diced carrots, celery, and potato; sauté for about 10 minutes until softened.
Stir in canned tomatoes, cannellini beans, water, beef broth, salt, and pepper. Bring to a boil.
Lower the heat and add the Parmesan rind; let it simmer for 45-60 minutes.
Remove the rind and partially blend the soup with an immersion blender for desired texture.
Bring back to a boil and add uncooked pasta. Cook according to package instructions.
Stir in butter and grated Parmesan cheese until melted and well combined.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (245g)
Calories: 320
Sugar: 6g
Sodium: 850mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 12g
Cholesterol: 15mg