Pasta e Fagioli

Pasta e Fagioli is an easy 30 minute soup that is full of Italian flavor and accented with ditalini, orzo, or other small pasta cooked al dente.

Servings per Recipe: 6 servings

Calories per Serving: 231

Prep Time: 8

Cook Time: 35

Total Time: 43

Chop 2 stalks celery and 1 large onion. Mince 3 cloves garlic.
In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Sauté celery, onion, garlic, 2 teaspoon dried parsley, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, and salt to taste until onion is translucent, about 5 minutes.
Add 14.5 ounces vegetable or chicken broth, 29 ounces fire-roasted tomatoes, and 8 ounces can tomato sauce. Simmer on low 15 to 20 minutes.
Add 1 cup ditalini and cook 7-10 minutes until pasta is al dente. Add 15 ounces can cannellini beans (undrained). Mix thoroughly and continue cooking until heated through.
Serve garnished with shredded Parmesan cheese and fresh parsley if desired.

Pasta e Fagioli can be made in the crockpot, but add additional broth and do not add the pasta until the last 20 minutes of cooking.

You can substitute other vegetables, legumes, or pasta if you wish, making this a good recipe to use what you have on hand.