Description
A cozy and hearty recipe for White Pasta e Fagioli, featuring ditalini pasta, cannellini beans, and fresh vegetables.
Ingredients
Scale
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup kale or spinach, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the cannellini beans, vegetable broth, thyme, rosemary, red pepper flakes, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the ditalini pasta and reduce the heat to a simmer. Cook according to the pasta package instructions, usually about 8-10 minutes, until the pasta is al dente.
- In the last 2 minutes of cooking, stir in the chopped kale or spinach until wilted.
- Remove from heat and serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.
Notes
- For a creamier texture, blend half of the soup before adding the pasta and greens.
- Substitute the cannellini beans with navy beans or chickpeas for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg