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Vegetarian Pasta Fagioli Soup Recipe

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Vegetarian Pasta e Fagioli • Hip Foodie Mom
Vegetarian Pasta e Fagioli • Hip Foodie Mom from hipfoodiemom.com

Description

Vegetarian Pasta Fagioli Soup is a hearty and delicious Italian soup that is perfect for a cold winter day. It is made with a combination of pasta, beans, vegetables, and spices, which makes it a nutritious and filling meal. This soup is perfect for vegetarians who want a warm and comforting meal that is easy to make.

Prep Time

The prep time for this dish is about 15 minutes.

Cook Time

The cook time for this dish is about 30 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dried ditalini pasta
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese (optional)

Equipment

  • A large pot
  • A wooden spoon
  • A measuring cup and spoons
  • A cutting board and knife

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5-7 minutes.
  3. Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and black pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
  5. Meanwhile, cook the ditalini pasta according to the package instructions.
  6. Add the cooked pasta to the soup and stir to combine.
  7. Simmer the soup for an additional 5-10 minutes, until the pasta is tender.
  8. Stir in the chopped parsley.
  9. Serve the soup hot, with grated Parmesan cheese on top if desired.

Notes

You can use any type of small pasta in this recipe, such as elbow macaroni or small shells. If you don't have canned tomatoes, you can use fresh tomatoes instead. You can also add other vegetables to this soup, such as zucchini or spinach.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 285
  • Protein: 10g
  • Fat: 6g
  • Carbohydrates: 47g
  • Fiber: 10g

Recipes FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What can I serve with this soup?

This soup is hearty enough to be a meal on its own, but you can serve it with crusty bread or a side salad if you like.

Recipe Tips

  • Make sure to rinse and drain the cannellini beans before adding them to the soup.
  • If the soup is too thick, you can add more vegetable broth or water to thin it out.
  • Don't overcook the pasta, as it will continue to cook in the soup.
  • You can adjust the seasonings to taste, adding more salt, pepper, or herbs as needed.

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