Are you ready to transform your kitchen into a cozy Italian trattoria? This White Pasta e Fagioli is not just a soup—it's a culinary journey that promises to transport you straight to the heart of Italy with every spoonful. Imagine a creamy, hearty dish that combines tender pasta, creamy cannellini beans, and a medley of perfectly sautéed vegetables, all simmered to perfection in a rich vegetable broth. Whether you're seeking comfort on a chilly evening or wanting to impress your dinner guests with an authentic Italian recipe, this White Pasta e Fagioli is your ultimate destination!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients. Make sure the ditalini pasta is measured, the cannellini beans are drained, and the vegetables are chopped and diced as specified.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic, diced carrot, and diced celery to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften and the garlic to become fragrant.
- Sprinkle in the dried oregano and season with salt and pepper to taste. Stir the mixture to combine the flavors.
- Pour in the 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Add the drained cannellini beans to the pot and stir gently. Allow the soup to simmer for about 10 minutes, letting the flavors meld together.
- After 10 minutes, add the ditalini pasta to the pot. Stir well and continue to simmer for an additional 10-12 minutes, or until the pasta is cooked al dente.
- Once the pasta is cooked, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the pot from heat and let it sit for a few minutes before serving. This will allow the flavors to settle.
- To serve, ladle the White Pasta e Fagioli into bowls and sprinkle generously with freshly grated Parmesan cheese on top.
- Enjoy your delicious White Pasta e Fagioli, a comforting and hearty Italian dish!
Tips
- Use Fresh Ingredients: The key to an exceptional White Pasta e Fagioli is using fresh, high-quality ingredients. Choose crisp vegetables and premium cannellini beans.
- Al Dente is Key: Cook your ditalini pasta just until al dente to prevent it from becoming mushy in the soup.
- Layer Your Flavors: Take time to sauté your vegetables properly. This builds a deep, rich flavor base for your soup.
- Parmesan Matters: Use freshly grated Parmesan cheese for serving. The quality of the cheese can elevate the entire dish.
- Let It Rest: Allow the soup to sit for a few minutes after cooking to let the flavors meld together perfectly.
- Customize Your Soup: Feel free to add a splash of white wine while sautéing vegetables or include some chopped pancetta for extra depth of flavor.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days, and the flavors often improve overnight!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 50g
Protein: 12g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
