Easy Vegetarian Pasta Fagioli
Pasta e fagioli, or "pasta and beans," is the quintessential Italian soup. Traditional pasta e fagioli calls for pancetta or bacon. The key to this flavorful vegetarian soup is to first sauteé celery, carrots, onions, and garlic then simmer in a vegetable broth with Ditalini pasta. The result: a hearty Italian soup ready in 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Keyword: barilla, barilla pasta
Servings: 4 people
Calories: 198kcal
- 1/4 box Barilla® Ditalini
- 1/2 cup carrot diced
- 1 cup onion diced
- 32 ounces vegetable broth, low sodium
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 1/2 cup celery diced
- 1 clove garlic chopped
- 1 28-ounce can San Marzano tomatoes, chopped no salt added
- 2 cans cannellini beans
Heat olive oil in a large stock pot.
Add carrots, celery and onion; sauté for 2-3 minutes.
Add garlic and sauté for 1 minute.
Add broth and tomatoes; bring to a simmer; season with salt and pepper.
Add Ditalini pasta and beans; cook for ½ the recommended time on the package.
Remove from the heat; let the soup rest for 30 minutes before serving; top with fresh parsley.
Calories: 198kcal | Carbohydrates: 32g | Protein: 10g | Fat: 4g