Healthy Pasta E Fagioli (Traditional Italian Pasta and Bean Soup)

A nutritious and flavorful soup that combines the richness of vegetables, beans, and pasta in a delicious broth, perfect for a satisfying meal.

Ingredients

1	medium onion, cut into 8 pieces
2	medium carrots, cut into 2-inch pieces
1	stalk celery, trimmed and cut into 1-inch pieces
¼	lb fresh fennel, tall stalks and leaves discarded and cut into cubes (about half a small bulb)
1	large garlic clove, peeled
2	cups canned chopped tomatoes, with their juices
2	teaspoons teaspoons olive oil
4	cups chicken stock or 4 cups vegetable stock
1	cup cooked white beans (drained and rinsed) or 1 canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
½	cup short tube-shaped pasta, such as ditalini or ½ tubetti
2	tablespoons chopped fresh basil leaves
2	tablespoons chopped fresh parsley leaves
2	tablespoons freshly grated parmigiano-reggiano cheese (optional)

Instructions

• 1. Begin by finely chopping the onion, carrots, celery, fennel, and garlic until they form a cohesive mixture. This can be done in a food processor for about 15 seconds or by hand.
  2. In a large 4-quart saucepan, heat the olive oil over medium-high heat.
  3. Add the finely chopped vegetables and sauté until they start to soften, approximately 2-3 minutes. Stir in the canned tomatoes and the stock, then bring the mixture to a gentle boil.
  4. Cover the saucepan, lower the heat to medium-low, and allow the soup to simmer for 20 to 30 minutes, letting the flavors meld together.
  5. Introduce the cooked white beans and the pasta into the soup. Cook the mixture, stirring occasionally, until the pasta reaches a tender yet slightly firm (al dente) texture, which typically takes about 10 minutes.
  6. Season the soup with salt and pepper according to your preference. Stir in the freshly chopped basil and parsley. For an added touch, top each portion with a sprinkle of grated parmigiano-reggiano cheese, if desired.

Jul 20, 2024