Pasta Fagioli Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese (for serving)
• Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables become tender and fragrant.

2. 2

   Add the Tomatoes and Beans: Stir in the diced tomatoes, cannellini beans, and kidney beans. Mix well to combine all the flavors.

3. 3

   Season the Soup: Add the vegetable or chicken broth, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir everything together and bring the soup to a gentle boil.

4. 4

   Simmer: Reduce the heat to low and let the soup simmer for about 20 minutes to allow the flavors to develop.

5. 5

   Cook the Pasta: While the soup is simmering, cook the pasta separately according to the package instructions. Drain and set aside.

6. 6

   Combine and Serve: Add the cooked pasta to the soup and stir well. If the soup is too thick, add more broth to reach your desired consistency.

7. 7

   Garnish and Enjoy: Serve the soup hot, topped with grated Parmesan cheese and fresh parsley for added flavor.