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Classic Pasta Fagioli

A comforting and hearty stew combining ditalini pasta, cannellini beans, and vibrant vegetables, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups ditalini pasta Can substitute with other small pasta.
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes Including the juice.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
Spices and Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil For sautéing.
Garnish
  • Fresh parsley for garnish Optional.

Method
 

Preparation
  1. Gather and prep all ingredients. Chop the onion and mince the garlic.
Cooking
  1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
  2. Add the minced garlic and cook for an additional minute.
  3. Pour in the diced tomatoes (including juice) and vegetable broth. Stir and let simmer for about 10 minutes.
  4. Incorporate the drained cannellini beans, dried oregano, and dried basil. Season with salt and pepper. Stir and let simmer together.
  5. Add the ditalini pasta and cook according to package instructions, usually about 7-10 minutes. Stir occasionally.
  6. Taste and adjust seasoning as necessary.
Serving
  1. Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

For substitutions, any small pasta like penne or elbow macaroni can work. Be cautious with salt if your broth is pre-seasoned.