Pasta Fagioli Soup Recipe

INGREDIENTS:

– 2 tablespoons olive oil

– 1 onion, finely chopped

– 2 carrots, peeled and chopped

– 2 stalks celery, chopped

– 4 cloves garlic, minced

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1 can (14 oz) diced tomatoes

– 4 cups chicken or vegetable broth

– 1 can (14 oz) cannellini beans, drained and rinsed

– 1 cup ditalini pasta, or other small pasta

– Salt and freshly ground black pepper, to taste

– Freshly grated Parmesan cheese, for serving (optional)

– Fresh parsley, chopped, for garnish (optional)

DIRECTIONS:

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1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are soft, about 5-7 minutes. Stir in the minced garlic, oregano, and basil and cook for another minute until aromatic.

2. Pour in the canned tomatoes with their juices and the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for about 15 minutes.

3. After the soup has been simmering, add the cannellini beans and ditalini pasta to the pot. Season with salt and pepper. Continue to cook until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.

4. Once the pasta is fully cooked, taste and adjust seasoning if necessary. Serve the soup hot with an option to top it off with freshly grated Parmesan cheese and a sprinkle of chopped parsley for garnish. Enjoy your comforting bowl of Pasta Fagioli Soup as it warms your soul and brings a taste of Italy to your table.