Hearty Pasta Fagioli - Italian Bean Dish
Whip up this satisfying Italian bean and pasta soup with a bold tomato base, hearty veggies, and simple spices. Done in under 45 minutes, it's comfort in a bowl!
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Cooking tools:
- Pot
- Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Colander
- Fine-mesh sieve
- Stove
- Saucepan
- Mixing bowl
- Grater
- Ladle
- Slotted spoon
- Serving bowl
- Kitchen towel
- Spoon
- Plate
Ingredients
- A couple tablespoons of olive oil
- 1 small onion, chopped finely
- 2 garlic cloves, minced up
- Dice up 2 medium carrots
- 2 celery stalks, diced
- 4 ounces of diced bacon (can skip if you want)
- One 14.5-ounce can of diced tomatoes
- 4 cups of chicken broth (low sodium works great)
- 15-ounce can of cannellini beans, rinsed and drained
- Red kidney beans, one 15-ounce can drained and rinsed
- 1 cup of ditalini pasta
- 1 teaspoon oregano (dried)
- 1 teaspoon basil, dried
- Half teaspoon red pepper flakes (optional, for a kick)
- 1 chicken bouillon cube
- Add salt and pepper to your taste
- Fresh Parmesan cheese, grated
- Chopped parsley (fresh is best)
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