Pasta e Fagioli Soup



Diced Tomatoes



Small  Pasta

Cannellini Beans

Rosemary Oregano Salt Pepper

Vegetable Broth


Olive Oil


Heat the olive oil over medium heat in a large pot or Dutch oven.

Sauté the onions, carrots and celery until they start to become tender and soften, about 4 minutes.

Add the garlic, rosemary, oregano, salt and pepper. Cook for 1-2 minutes until fragrant.

Pour the vegetable broth, tomatoes and beans into the pot.

Bring the soup to a boil. Reduce heat and simmer for 15-20 minutes. The soup will reduce slightly.

While the soup simmers, cook the pasta until al dente.

To serve the pasta e fagioli, spoon pasta into the bottom of each bowl. Then ladle in the soup.

Garnish the soup with chopped parsley and finely grated Parmesan cheese.

Pasta e Fagioli Soup