Enjoy Pasta Fagioli at Home - Perfectly Cooked
Hello dear readers! Today, I'm sharing with you a wonderful recipe straight from the heart of Italian cuisine: Pasta Fagioli. This soup, with its rich aroma and hearty nature, will win your heart. Whether you prepare it on the stove, in a slow cooker, or in a pressure cooker, you'll achieve perfect results every time. Let's head to the kitchen and make this delicious soup together!
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 cans of 425 grams cooked cannellini beans, rinsed and drained
- 1 can of 425 grams tomato sauce
- 1 bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 cup dried ditalini pasta
Place the olive oil in a large pot and heat over medium heat. Now things are getting exciting!
Add the onion, garlic, and carrots, and sauté for about 5 minutes until the onions become translucent.
Add the beans, tomato sauce, bay leaf, spices, vegetable broth, and water. Mix everything well.
Cover the pot, increase the heat, and let the soup come to a boil. Remember to stir occasionally.
Once the soup starts boiling, uncover and reduce the heat to medium.
Add the ditalini pasta and cook for half the time indicated on the package. Remember, undercooking is key!
Before serving, remove the bay leaf, and your soup is ready!
Enjoy Pasta Fagioli at Home - Perfectly Cooked Cooking Tips
Cooking the pasta less will make the soup's texture perfect. If overcooked, the soup may thicken, but don't worry, you can add a bit more vegetable broth.
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