Description
This hearty One Pot Pasta e Fagioli is a comforting Italian classic combining tender pasta, beans, and fresh vegetables simmered in a flavorful broth. Perfect for a warm, nutritious meal, it’s easy to prepare using just one pot, making cleanup a breeze.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach, chopped
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon rosemary
- Salt and pepper to taste
Liquids and Canned Goods
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
Pasta and Garnish
- 1 cup ditalini pasta
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Olive Oil and Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes, to bring out their sweetness and soften their texture.
- Add Garlic, Carrots, and Celery: Stir in the minced garlic, diced carrots, and celery. Continue to sauté for another 5 minutes until the vegetables start to soften and release their flavors.
- Season the Vegetables: Add dried oregano, dried basil, rosemary, salt, and pepper to the pot. Stir well to evenly distribute the herbs and seasoning, enhancing the soup’s aromatic base.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices along with the vegetable broth. Increase heat to bring the mixture to a gentle boil, creating the soup’s flavorful liquid foundation.
- Add Beans and Pasta, Then Simmer: Stir in the drained and rinsed cannellini and kidney beans, followed by the ditalini pasta. Reduce the heat to medium-low and let the soup simmer gently for 10-12 minutes until the pasta is tender but still firm to the bite.
- Incorporate Spinach: During the last few minutes of cooking, fold in the chopped fresh spinach and allow it to wilt into the soup, adding a fresh, vibrant touch and extra nutrients.
- Adjust Seasoning and Garnish: Taste the soup and adjust salt and pepper if needed. Serve hot, optionally garnished with grated Parmesan cheese and chopped fresh parsley for a burst of flavor and color.
Notes
- For a heartier version, add cooked Italian sausage or pancetta.
- Use gluten-free pasta to make this dish gluten-free.
- Parmesan cheese garnish is optional and can be omitted for a vegan option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
