Pasta e Fagioli Soup

Tap for recipe

Parsley

Onions

Diced Tomatoes

Carrots

Celery

Small  Pasta

Cannellini Beans

Rosemary Oregano Salt Pepper

Vegetable Broth

Garlic

Olive Oil

Parmesan

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

Tap for recipe