Pasta Fagioli Soup Recipe

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup ditalini pasta
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are soft, about 5 minutes.
2. Stir in the diced tomatoes, cannellini beans, kidney beans, vegetable broth, oregano, and basil. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
3. Add the ditalini pasta and cook for an additional 10 minutes, or until the pasta is tender.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan if desired.

Serve warm and enjoy!