Pasta e Fagioli
Rustic Italian bean-and-pasta soup loaded with cannellini beans, tomatoes, and ditalini — comfort in a bowl. Ready in 20 minutes with just one pot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 10g
comfortcozyitalianvegetarianbeanscreamyheartyweeknight
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (canned)
- 1 can (15 oz) cannellini beans (canned), drained and rinsed
- 3 cups vegetable broth
- ¾ cup (6 oz) ditalini pasta
- 3 leaves fresh basil (or 1 tsp dried Italian seasoning)
Instructions
- 1
Heat olive oil in a large pot over medium. Add garlic and cook 30 seconds until fragrant.
- 2
Pour in tomatoes and broth, then add beans and pasta. Stir well.
- 3
Bring to a boil, then reduce heat and simmer 12 minutes, stirring occasionally, until pasta is al dente.
- 4
Tear in fresh basil (or stir in Italian seasoning). Season with salt and pepper to taste.
- 5
Ladle into bowls. Drizzle with extra olive oil if desired. Serve hot.
Tools you’ll need
- large pot (at least 5-quart capacity)
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