Pasta e Fagioli (Pasta and Beans Soup)

Pasta e Fagioli (Pasta and Beans Soup)

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 stalks celery, diced
– 1 large carrot, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken or vegetable broth
– 1 can (15 oz) cannellini beans or Great Northern beans, drained and rinsed
– 1 cup small pasta (such as ditalini, elbow, or small shells)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Freshly grated Parmesan cheese for garnish (optional)
– Fresh basil or parsley for garnish (optional)

Instructions:

1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, and sauté until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute.

2. **Add the Tomatoes and Broth:**
– Stir in the diced tomatoes with their juice, and add the chicken or vegetable broth. Add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil.

3. **Cook the Pasta:**
– Add the pasta to the pot and cook according to the package instructions until the pasta is al dente, usually about 8-10 minutes.

4. **Add the Beans:**
– Stir in the drained and rinsed beans. Let the soup simmer for an additional 5 minutes to heat the beans through and allow the flavors to meld together.

5. **Serve:**
– Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil or parsley if desired. Serve hot.

**Pasta e Fagioli** is a versatile soup that can be adapted with different types of beans, pasta, or seasonings depending on your preference. It’s perfect for a warm, comforting meal, especially when served with a slice of crusty bread.