🍲 Pot of Pasta e Fagioli
Serves: 6–8
Prep Time: 15 min
Cook Time: 45 min
Total Time: ~1 hour
Ingredients:
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2 tbsp olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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4 cups chicken or vegetable broth
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1 can (15 oz) cannellini beans or great northern beans, drained and rinsed
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1 can (14 oz) diced tomatoes (optional)
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1 cup small pasta (ditalini, elbow macaroni, or small shells)
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1 tsp dried oregano
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1 tsp dried basil
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Salt and pepper, to taste
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Fresh parsley or grated Parmesan cheese for garnish
Instructions:
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Sauté veggies:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes. -
Add broth & beans:
Pour in broth, add beans and tomatoes (if using). Stir in oregano and basil. Bring to a simmer. -
Cook pasta:
Add pasta to the pot and cook until tender, about 10 minutes. Stir occasionally to prevent sticking. -
Season:
Taste and adjust salt and pepper as needed. -
Serve:
Ladle into bowls, garnish with fresh parsley and Parmesan cheese.
Would you like a vegetarian version, or want to add some Italian sausage or pancetta?
