This comforting Pasta e Fagioli Soup is vegetarian and made with cannellini beans, ditalini pasta, veggies and lots of love.
Keyword pasta bake, Pasta E Fagioli Soup, soup
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Lyuba Brooke
1medium Vidalia oniondiced
3large garlic clovesminced
1 14.5ozcan of tomatoesI prefer fire roasted
1 15-ozcan of cannelloni beans
4cupsof vegetable broth
saltfresh cracked pepper
1 1/2cupsuncooked ditalini pastacooked separately
Grated Parmesan cheese for topping
Cook ditalini, drain and set aside.
Preheat olive oil in a large pot, over medium heat.
Add diced onion, diced carrots and diced celery. Saute until vegetable start to soften.
Add minced garlic and saute until fragrant.
Add can of tomatoes (don't drain), make sure they are diced as well. Stir well.
Drain beans and add them to the pot as well.
Add stock and tomato sauce, stir well. Raise heat to medium-high and bring soup to boil. Once it starts to boil, lower heat back to medium.
Add salt, pepper, thyme, basil and rosemary. Stir, cover and cook for 10-15 minutes.
Add cooked pasta and cook for another 5 minutes.
Add some grated Parmesan cheese on top of each bowl as you serve it.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.