Easy Pasta e Fagioli Recipe - Italian Bean Soup
Make this hearty Italian pasta e fagioli soup with beans, pasta, and vegetables in a rich tomato broth. Ready in 45 minutes - perfect comfort food!
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Cooking tools:
- Blender
- Dutch oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Can opener
- Garlic press
- Ladle
- Stove
- Pot
- Serving bowl
- Spoon
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 ounces bacon, diced (optional)
- 1 can (14.5 oz) diced tomatoes
- 4 cups low sodium chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 cube chicken bouillon
- Salt
- pepper
- Freshly grated Parmesan cheese
- Chopped fresh parsley
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