Skip to main content

The Fewd Vault

Pasta Fagioli (Pasta and Beans)

bean pasta soup
Skinnytaste
Yield: 5 servings
Total Time: 35 minutes
Categories: soup

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, finely chopped
  • 15 ounce can cannellini beans, not drained
  • 15 ounce can tomato sauce or crushed tomatoes, I love Tuttorosso
  • 1 large bay leaf
  • 1 tbsp dried basil, or 2 tbsp fresh
  • 1 tbsp dried parsley, or 2 tbsp fresh
  • 1 tsp dried oregano, or 2 tbsp fresh
  • 2 14 ounce cans chicken or vegetable broth
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free
  • grated parmesan cheese for topping (optional
  • fresh basil, for serving

Instructions

  1. In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
  2. Blend the beans with one cup water in electric blender until almost smooth.
  3. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  4. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  6. Ladle soup into bowls and top with grated cheese (extra), if desired.

Notes

ADD MINIMUM AMOUNT OF PASTA. It looks like you can add more, but don't do it!