Pasta Fagioli Soup
A hearty and comforting Italian-style soup made with ditalini pasta, tomatoes, kidney beans, cannellini beans, and aromatic herbs, finished with parmesan and basil oil. Cozy, rustic, and full of nourishing flavor.
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Prep Time
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Cook Time
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Total Time
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Servings
Ingredients
Soup
- • 3 Tbsp olive oil
- • 1 large carrot, minced
- • 2 celery ribs, minced
- • 1 sweet yellow onion, minced
- • 2 tsp thyme, minced
- • 2 tsp rosemary, minced
- • 1/2 tsp salt
- • 1/4 tsp pepper
- • 1 28 oz can crushed tomatoes
- • 6 cups chicken or vegetable broth
- • 2 parmesan rinds (optional)
- • 1/2 lb ditalini pasta
- • 2 cans kidney beans, drained
- • 3 cans cannellini beans (2 cans drained, 1 can with liquid)
Basil Oil
- • 1 cup packed fresh basil
- • 1 1/4 cups olive oil
- • 1/2 tsp salt
- • 1 tsp fresh lemon juice
Instructions
- Drain 2 cans of cannellini beans and set aside.
- Add remaining can of cannellini beans with liquid to a blender and blend until smooth.
- Add olive oil to a large pot and heat over medium. Add minced carrots, onions, and celery and cook for 5 minutes until onions are translucent.
- Add thyme, rosemary, salt, and pepper and cook for 2 minutes more. Add crushed tomatoes and simmer for 10–15 minutes.
- Add broth and bring to a boil, then add pasta. Cook until al dente, then add all beans including the pureed cannellini beans.
- Simmer for a few more minutes, remove parmesan rinds, and serve warm with grated cheese and basil oil.
- Blend all basil oil ingredients together, then strain through double-layer cheesecloth and a fine mesh sieve.