Pasta Fagioli Soup
Servings: 6
Total Time: 35 minutes
Ingredients:
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2 tablespoons olive oil
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1 cup diced onion
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2 tablespoons minced garlic
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1 cup chopped carrots
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30 oz cooked cannellini beans
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15 oz canned tomato sauce
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1 bay leaf
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½ teaspoon dried basil
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½ teaspoon dried parsley
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½ teaspoon dried oregano
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½ teaspoon pepper
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¼ teaspoon red pepper flakes
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4 cups vegetable broth
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2 cups water
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1 cup ditalini pasta
Directions:
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Heat olive oil in a Dutch oven over medium heat. Once heated, sauté onion, garlic, and carrots for about 5 minutes.
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Add tomato sauce, bay leaf, basil, parsley, oregano, pepper, red pepper flakes, stock, and water. Mix until well combined then bring to a boil. Once boiling, reduce heat and let simmer for about 15 minutes.
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Drain and rinse beans.
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Add pasta and beans and bring to a boil, stirring occasionally.
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Once pasta is al dente, remove bay leaf and enjoy!