Warm, hearty, and full of flavor, Pasta e Fagioli is the ultimate comfort dish that brings the family together.

1

Begin by finely chopping the onion, carrot, and celery for the soffritto. Heat 2 tablespoons of olive oil in a large pot over medium heat.

2

Add the chopped onion, carrot, and celery to the pot, cooking for about 5 minutes until softened and fragrant. Stir occasionally to prevent sticking.

3

Mince the garlic and add it to the soffritto, cooking for an additional 1-2 minutes until fragrant, but be careful not to burn it.

4

Stir in 2 tablespoons of tomato paste and cook for about a minute to deepen the flavor.

5

Pour in 6 cups of vegetable broth and bring to a gentle simmer.

6

Add the canned beans (drained and rinsed), Italian seasoning, salt, and pepper. Let this simmer on low heat for 20 minutes.

7

Once the broth is flavorful and the vegetables have softened, add 2 cups of pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes.

8

If desired, use an immersion blender to blend a portion of the soup for a creamier texture, or leave it chunky for a rustic feel.

9

Serve hot with extra olive oil drizzled on top and some grated cheese, if preferred.

6

• Add cooked Italian sausage for additional protein and flavor.
• Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrition.
• Swap the pasta for quinoa or farro for a unique twist.

• Use homemade vegetable broth for a richer flavor.
• Adjust the amount of beans for desired heartiness.
• Top with grated Parmesan for added richness.

• fat: 10 grams
• fiber: 12 grams
• protein: 15 grams
• calories: 350
• carbohydrates: 45 grams

Pasta e Fagioli is not just comforting; it's also packed with protein and fiber from the beans, making it a balanced meal that promotes fullness and satisfaction.

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