After doing a bunch of online research I was still stumped on which bean was “right” to use – white or red? It seemed there were 2 camps and was equal. So knowing I much prefer the small creamy white bean over the larger and not as buttery-soft kidney bean I knew my choice! On the pasta, I didn’t have any ditalini on hand, I used mezzi rigatoni instead. And you can use any smaller shape!
An easy to make soup and super hearty.
Pasta e Fagioli
- 2 Tbsp extra virgin olive oil
- 1 large sweet onion, peeled and diced
- 1-2 carrots, peeled and trimmed, finely grated (about ½ cup)
- 1 Tbsp roasted garlic (jarred)
- 2 14.5 ounce cans no-salt added diced tomatoes
- 6 cups lower sodium vegetable broth
- 1 Tbsp balsamic vinegar
- 2 15 ounce cans white beans, rinsed and drained
- 1 Tbsp celery flakes
- 1 Tbsp dried parsley
- 2 tsp dried basil
- 2 tsp granulated sugar
- ½ tsp ground black pepper
- 1 lb small pasta
Heat the oil in a large stockpot over medium heat, add the onion and carrot, cook until tender. Add the garlic and cook for a minute.
Stir in everything but the pasta, bring to a boil and then turn to medium-low and let simmer for 15-20 minutes.
Meanwhile bring a large pot of water to a boil, cook pasta for time on package. Drain the pasta and place in a serving bowl.
Scoop pasta into soup bowls, top with the soup. If serving immediately you can mix the pasta and soup together as well.
Serves about 6 very hearty bowls.