Pasta Fagioli (Printable Version)

Warm Italian stew with soft pasta, kidney and cannellini beans, tomatoes, and fresh herbs.

# Ingredients You'll Need:

→ Veggies

01 - 3 cloves garlic, chopped fine
02 - 2 celery sticks, chopped
03 - 1 medium onion, chopped
04 - 2 carrots, chopped

→ Flavors

05 - Pepper flakes, crushed, 1/2 teaspoon (if you like a kick)
06 - Salt and fresh black pepper, as you want
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil

→ Liquids

09 - 720 ml broth, chicken or veggie
10 - 1 tablespoon olive oil
11 - 1 can (425 g) diced tomatoes with juice

→ Beans

12 - 1 can (425 g) red kidney beans, rinsed and drained
13 - 1 can (425 g) cannellini beans, rinsed and drained

→ Pasta

14 - 100 g tiny pasta like ditalini or elbow macaroni

→ Toppings

15 - 2 tablespoons fresh parsley, chopped
16 - 60 ml Parmesan cheese freshly grated

# Detailed Preparation Steps:

01 - Dish out the soup into bowls then sprinkle on the Parmesan and parsley. Serve it hot and enjoy.
02 - Once pasta is cooked and drained, toss it into the pot. Stir everything and add salt and black pepper to your liking.
03 - Boil the pasta in its own pot till just tender, then drain it and keep it aside.
04 - Put in the drained beans and bring the pot to a boil. Turn down the heat to low and let it simmer for 20 minutes, stirring now and then.
05 - Pour in the diced tomatoes with their juice along with the broth. Stir so everything gets mixed well.
06 - Toss in garlic, oregano, basil, and red pepper flakes if you’re using them. Let things cook for a minute or two until it smells amazing.
07 - Warm the olive oil over medium heat in a big pot. Add onion, carrots, and celery. Cook until they’re soft, about five minutes.

# Helpful Tips:

01 - Want it veggie friendly? Use vegetable broth instead of chicken.
02 - Spice it up or down by changing how much red pepper flakes you add.
03 - Feel free to pick any small pasta shape you like.

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