Pasta Fagioli Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta (or other small pasta)
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Cook Vegetables:
    • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.
    • Stir in the garlic, oregano, and basil, and cook for another minute until aromatic.
  2. Add Tomatoes and Broth:
    • Pour in the diced tomatoes with their juices and the chicken or vegetable broth. Bring to a boil, then reduce the heat, cover, and let simmer for about 15 minutes.
  3. Add Beans and Pasta:
    • Add the cannellini beans and ditalini pasta. Season with salt and pepper. Continue to cook until the pasta is tender, about 10 minutes.
  4. Serve:
    • Taste and adjust seasoning if necessary. Serve hot, optionally topped with freshly grated Parmesan cheese and chopped parsley.

Nutrition Information (per serving, based on 6 servings):

  • Calories: 285
  • Protein: 11g
  • Carbohydrates: 37g
  • Dietary Fiber: 7g
  • Sugars: 6g
  • Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 725mg

Notes:

  • Adjustments: For a lower calorie version, you can reduce the amount of olive oil or use less Parmesan cheese.
  • Pasta: You can substitute ditalini with any small pasta shape you prefer.
  • Beans: Cannellini beans can be replaced with other white beans or even chickpeas for a different texture.

Enjoy your delicious and comforting Pasta Fagioli Soup!