Pasta Fagioli Soup

  Pasta Fagioli Soup 

Ingredients:

2 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

2 celery stalks, diced

2 carrots, diced

1 can diced tomatoes (14.5 oz)

1 can cannellini beans (15 oz), drained and rinsed

4 cups chicken or vegetable broth

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1 cup small pasta (such as ditalini)

1/4 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, celery, and carrots, and cook until the vegetables are tender and the onion is translucent, about 5-7 minutes.

Add the diced tomatoes, cannellini beans, broth, oregano, basil, thyme, salt, and black pepper to the pot. Stir to combine, and bring the soup to a simmer.

Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, stirring occasionally.

Add the pasta to the soup and continue simmering until the pasta is cooked, about 10-12 minutes.

Stir in the Parmesan cheese until it is melted and fully incorporated.

Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Enjoy your delicious and hearty Pasta Fagioli Soup!