Pasta E Fagioli
25m prep 10m cook 35m ready
A hearty Italian soup with pasta, white beans, and vegetables in a tomato broth. This comforting dish is ready in 35 minutes and perfect for a cozy meal.
Ingredients
- 29.6 ml olive oil
- 1 large onion chopped
- 2 medium carrots cut into ¼-inch pieces
- 1 stalk celery cut into ¼-inch pieces
- 1 small fennel bulb cut into ¼-inch pieces
- Kosher salt and pepper
- 2 large garlic cloves finely chopped
- 6 sprig thyme
- 118 ml dry white wine
- 1 whole peeled tomatoes in juice
- 14.8 ml chicken or vegetable base
- 170 g orecchiette or other short pasta
- 2 white beans (cannellini, navy, butter, or a combination) rinsed
- Chopped fresh flat-leaf parsley
- grated Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 434 mg
- Iron: 5.43 mg
- Magnesium: 97.1 mg
- Phosphorus: 440 mg
- Potassium: 1028 mg
- Zinc: 2.97 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml olive oil
- Kosher salt and pepper
- 6 sprig thyme
- 118 ml dry white wine
- 1 whole peeled tomatoes in juice
- 14.8 ml chicken or vegetable base
- 170 g orecchiette or other short pasta
- Chopped fresh flat-leaf parsley
- grated Parmesan cheese
Prepare
- Chop 1 large onion
- 2 medium carrots, cut into ¼-inch pieces
- 1 stalk celery, cut into ¼-inch pieces
- 1 small fennel bulb, cut into ¼-inch pieces
- 2 large garlic cloves, finely chopped
- Rinse 2 white beans (cannellini, navy, butter, or a combination)
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 minutes until softened.
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Step 2.
Add the chopped carrots, celery, fennel, ¾ teaspoon salt, and ½ teaspoon pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
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Step 3.
Stir in the finely chopped garlic and 6 thyme sprigs, and cook for 2 minutes until fragrant.
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Step 4.
Pour in ½ cup dry white wine and simmer until nearly evaporated, 1 to 2 minutes.
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Step 5.
Add the 28-ounce can of whole peeled tomatoes with their juice, crushing them into small pieces with your hands or a spoon as you add them. Add 5 cups water and 1 tablespoon chicken or vegetable base (if using). Bring to a boil.
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Step 6.
Add 6 ounces orecchiette or other short pasta and simmer, stirring often, until barely tender, 8 to 12 minutes depending on the pasta type.
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Step 7.
Stir in the rinsed white beans (from two 15-ounce cans) and cook until heated through, about 2 minutes. Remove the thyme sprigs. Serve topped with chopped fresh parsley and grated Parmesan cheese.
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