Name: Pasta Fazool
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons olive oil; 1 medium onion, diced; 1 large carrot, diced; 1 celery rib, diced; 3 garlic cloves, minced; 1 bay leaf; 1 sprig of fresh rosemary or ½ teaspoon dried; 1 small sprig of fresh thyme or ¼ teaspoon dried; 2 cans (15 oz each) borlotti beans or cannellini beans, drained; 1 cup (240 ml) canned diced tomatoes; 4 cups (960 ml) low-sodium vegetable broth; 7 oz (190-200 grams) short pasta (ditali, orecchiette, shells, etc.); ½ teaspoon fine salt or to taste; ⅛ teaspoon black pepper or to taste

Pasta Fazool

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Pasta Fazool is a heartwarming Italian soup that perfectly blends tender pasta, nutritious beans, and vibrant vegetables into a deliciously satisfying meal. This comforting dish is not only easy to make but also budget-friendly, making it ideal for busy weeknights or casual gatherings. With its rich flavors and nourishing ingredients, Pasta Fazool is a wholesome choice that can be customized to suit your preferences. Whether you serve it as a main course or as an appetizer with crusty bread, this delightful recipe is sure to please everyone at the table.

Author: Emma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves approximately 6 servings 1x
Category: Main
Method: Simmering
Cuisine: Italian

Ingredients

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1 ½ tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 celery rib, diced
3 garlic cloves, minced
1 bay leaf
1 sprig of fresh rosemary or ½ teaspoon dried
1 small sprig of fresh thyme or ¼ teaspoon dried
2 cans (15 oz each) borlotti beans or cannellini beans, drained
1 cup (240 ml) canned diced tomatoes
4 cups (960 ml) low-sodium vegetable broth
7 oz (190–200 grams) short pasta (ditali, orecchiette, shells, etc.)
½ teaspoon fine salt or to taste
⅛ teaspoon black pepper or to taste

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Instructions

Warm olive oil in a large pot over medium heat.
Sauté diced onion, carrot, and celery for about 10 minutes until softened.
Add minced garlic, bay leaf, rosemary, and thyme; cook for 30-40 seconds until fragrant.
Incorporate drained beans and canned tomatoes. Add 3 cups of vegetable broth; season with salt and pepper then bring to a boil.
Reduce heat and simmer for about 10 minutes while stirring occasionally; remove bay leaf and rosemary.
Blend about ⅓ of the soup until smooth using an immersion blender or regular blender; then return it to the pot.
Stir in pasta while adjusting with reserved broth for desired consistency.
Cook until pasta is al dente; taste and adjust seasoning as needed.
Serve in bowls with a drizzle of olive oil.

Nutrition

Serving Size: 1 bowl (300g)
Calories: 245
Sugar: 3g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Find it online: https://emmadishes.com/pasta-fazool/