This hearty pasta fagioli recipe with cannellini beans and ditalini pasta is a classic and deliciously comforting Italian soup. Serve with a grating of Parmesan cheese and crusty bread.
Ingredients
- olive oil: 1 Tbsp
- carrot: 1 piece (diced)
- stalk celery: 1 piece (diced)
- thin slice onion: 1 piece (diced)
- garlic: 0.5 tsp (chopped)
- tomato sauce: 4 cans (8 ounce cans)
- chicken broth: 1 can (14 ounce can)
- parsley: 1 Tbsp (dried)
- basil leaves: 0.5 Tbsp (dried)
- black pepper: (to taste, freshly ground)
- ½ cups ditalini pasta: 1 piece
- cannellini beans: 1 can (15 ounce can, drained and rinsed)
Metric Conversion
Stages of cooking
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Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly. Dotdash Meredith Food Studios
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Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain. Dotdash Meredith Food Studios
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Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes. Dotdash Meredith Food Studios
