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Wegmans Pasta Fagioli Soup Recipe

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If you're looking for a hearty and flavorful soup recipe, look no further than Wegmans Pasta Fagioli Soup. This classic Italian dish is packed with protein and fiber, making it a filling and nutritious meal for any day of the week. With simple ingredients and easy-to-follow instructions, you can whip up a batch of this delicious soup in no time.

Description

Pasta Fagioli, also known as Pasta e Fagioli, is a traditional Italian soup made with pasta and beans. The soup is typically made with small pasta shapes like ditalini or elbow macaroni, and can include a variety of beans such as cannellini, navy, or kidney beans. The soup is often flavored with garlic, onion, and tomato, and can be served with grated Parmesan cheese on top.

Prep Time

The prep time for this recipe is approximately 10-15 minutes.

Cook Time

The cook time for this recipe is approximately 30-40 minutes.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 cup ditalini pasta
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until softened.
  3. Add the carrots and celery and sauté for an additional 2-3 minutes until slightly softened.
  4. Add the diced tomatoes, chicken broth, cannellini beans, kidney beans, oregano, basil, and bay leaf to the pot.
  5. Bring the soup to a simmer and let cook for 20-25 minutes, stirring occasionally.
  6. Add the ditalini pasta to the pot and let cook for an additional 10-12 minutes until the pasta is tender.
  7. Season the soup with salt and pepper to taste.
  8. Remove the bay leaf from the pot.
  9. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Notes

This recipe makes approximately 6-8 servings of soup. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition Info

  • Calories: 271
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 1mg
  • Sodium: 883mg
  • Potassium: 770mg
  • Carbohydrates: 46g
  • Fiber: 11g
  • Sugar: 6g
  • Protein: 14g

Recipe FAQs

Can I use different types of beans in this recipe?

Yes, you can use any type of beans you like in this recipe. Cannellini, navy, and kidney beans are all good options.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth if you prefer a vegetarian version of this soup.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.

Recipe Tips

  • If you prefer a thicker soup, you can mash some of the beans with a fork or potato masher before adding the pasta.
  • You can add more or less pasta depending on your preference. Just be sure to adjust the cooking time accordingly.
  • If you don't have dried oregano or basil, you can substitute with fresh herbs instead.
  • This soup is great served with a side salad and some crusty bread.

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