How to Make Italian Pasta e Fagioli - Hearty Soup Recipe

Looking for a comforting and delicious soup to warm you up on a chilly day? Look no further than this Italian Pasta e Fagioli recipe! This hearty soup is made with pasta, cannellini beans, and tomatoes, resulting in a dish that is both filling and nourishing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup small pasta (such as ditalini or elbow macaroni)
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots, and sauté until the vegetables are tender, about 10 minutes.
2. Add the diced tomatoes, cannellini beans, chicken broth, oregano, thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
3. Add the pasta to the soup and let it cook until tender, about 10 minutes.
4. Serve the soup hot, topped with grated Parmesan cheese.

Tips:

• If you prefer a vegetarian version of this soup, simply use vegetable broth instead of chicken broth.
• If you like your soup to be thicker, you can mash some of the cannellini beans with a fork or potato masher before adding them to the pot.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.