Description
A hearty and comforting Vegetarian Pasta Fagioli soup featuring tender ditalini pasta, cannellini beans, fresh vegetables, and aromatic herbs in a flavorful vegetable broth. This Italian-inspired recipe is perfect for a nutritious and satisfying meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with juice
- 4 cups vegetable broth
- Salt and pepper to taste
Pasta and Greens
- 1 cup ditalini pasta
- 1 cup fresh spinach, roughly chopped
Garnish
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional, not vegetarian if using)
Instructions
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add Garlic: Add the minced garlic to the pot and stir for about 1 minute until fragrant, making sure not to let it burn.
- Cook Vegetables: Toss in the diced carrots and celery, and continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Toast Spices: Stir in the dried oregano, dried basil, and red pepper flakes (if using), allowing the spices to toast for about a minute.
- Add Beans and Tomatoes: Add the drained cannellini beans and diced tomatoes (including their juice) to the pot, mixing everything well.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for approximately 10 minutes, allowing the flavors to meld together.
- Cook Pasta: While the soup is simmering, cook the ditalini pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
- Add Spinach: After the soup has simmered for 10 minutes, add the chopped spinach to the pot and let it wilt for about 2-3 minutes.
- Season and Combine: Season the soup with salt and pepper to taste, and then add the cooked ditalini pasta to the pot, stirring gently to combine.
- Serve: Serve hot, garnished with fresh parsley and optional grated Parmesan cheese.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- You can substitute ditalini pasta with any small pasta shape like elbow macaroni or small shells.
- Add more vegetable broth if you prefer a thinner soup consistency.
- Red pepper flakes are optional; adjust according to your spice preference.
- Make sure not to overcook the pasta to avoid it becoming mushy in the soup.
