Pasta e fagioli ala weeble –Hey y’all! Today, we’re diving into a classic Italian dish that’s all about comfort and flavor—Pasta e Fagioli Soup! This heartwarming soup, packed with beans and pasta, will truly make your soul smile. It’s perfect for chilly evenings or anytime you’re craving something hearty. Let’s get into it!
Pasta e Fagioli Soup
Check out this mouth-watering image of the soup:
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Next, throw in the minced garlic, diced carrots, and celery. Cook everything together for another 5 minutes, letting those flavors meld.
- Now, stir in the diced tomatoes and their juices, followed by the cannellini beans. Mix it up and let it cook for a few minutes.
- Pour in the broth and bring the mixture to a boil. Once boiling, add in the pasta and Italian seasoning, then reduce heat to a simmer. Cook until the pasta is tender, about 10 minutes.
- After the pasta is cooked, season the soup with salt and pepper to taste. If you’re feeling fancy, toss in some freshly chopped parsley for a pop of color and flavor.
- Your delicious Pasta e Fagioli Soup is ready! Serve it hot, and watch everyone gather around the table. It’s hearty, filling, and full of love!
Enjoy this warm bowl of goodness with some crusty bread or a sprinkle of parmesan cheese on top. You can’t go wrong. Happy cooking, family!