Yield: 4
Pasta e Fagioli Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 4 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary
- 4 cups vegetable broth
- 1 28-oz can tomato
- 1 15-oz can cannellini beans
- ½ lb dried small pasta, orzo)
- 2 tbsp fresh parsley
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Stir in the onion, carrot, and celery. Cook, stirring occasionally, until the onions have softened, about 3 minutes. Stir in the garlic, thyme leaves, and rosemary. Cook until they become fragrant, about 30 seconds. Stir in the broth, tomatoes, and kidney beans. Bring the mixture to a boil then reduce the heat to a simmer. Stir in the pasta and season with salt and pepper. Cook, stirring occasionally, until the pasta is al dente, about 7 to 10 minutes.
- Serve immediately topped with the Parmesan cheese and parsley or store in the refrigerator for up to 3 days.
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