Pasta Fazool
Pasta fazool, or pasta e fagioli, is a classic Italian soup made with beans and ditalini pasta in a savory tomato broth. It was a staple in our house growing up, something our mom made all the time. We're excited to share this recipe with you—it’s packed with flavor and brings a little bit of our childhood to your table.
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 4 garlic cloves (minced)
- 1 28- ounce can crushed tomatoes
- 1 1/2 teaspoon Italian seasoning
- 1 ½ coarse salt
- 4 cups chicken stock
- 3 cups water
- 1 box ditalini
- 2 15- ounce can red kidney beans (drained and rinsed)
Instructions
- Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring as needed, until translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook until fragrant.
- Simmer the sou. Add the crushed tomatoes. chicken stock and water. Stir well and allow the liquid to come to a simmer.
- Cook the pasta. Once the soup is simmering, add the pasta and cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
- Add the beans: Stir in the kidney beans and continue simmering the soup for another 5 minutes, or until beans are completely heated through.
- Garnish and serving. Before serving, adjust seasoning to taste with salt & pepper and garnish with fresh parsley. Ladle into soup bowls and serve with grated parmesan cheese.
Nutrition
Calories: 109kcal Carbohydrates: 15g Protein: 5g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 2mg Sodium: 360mg Potassium: 406mg Fiber: 4g Sugar: 5g Vitamin A: 154IU Vitamin C: 8mg Calcium: 47mg Iron: 2mg