I love soup, especially when there is a chill in the air. It’s the perfect comfort food to enjoy when the weather is dreary, cold or rainy. This classic Italian favorite, Pasta e Fagioli, pasta and beans, is easy to make, hearty and filling.

The first time we had pasta e fagioli, was at “The Olive Garden” restaurant. I loved it and wanted to try making it at home. I tried several recipes and the best one was by Giada De Laurentiis, from her cook book, Giada’s Family Dinners.

We’ve adapted it a little to make it vegetarian by using vegetable stock in place of the chicken broth and removing the pancetta. But you can easily leave these in if you prefer.

Here is our version of Pasta e Fagioli, SippnSunshine style.

Pasta e Fagioli Soup Recipe

Ingredients:

1 onion, chopped

2 garlic cloves, minced

1 carrot, chopped

1 celery stock, chopped

1 Tablespoon olive oil

1 Can red kidney beans, drained and rinsed

1 Can of fire roasted tomatoes, chopped

5 Cups of vegetable stock

1 Cup of elbow or ditalini pasta

Salt & freshly ground pepper

Thyme, rosemary, parsley and 1 bay leaf

Directions:

Heat the olive oil in a large dutch oven, we use Le Creuset Cookware.

Add the onion, garlic, carrots, and celery and sauté until the carrots are tender and the onion is clear.

Add the beans, tomatoes, vegetable stock, herbs, salt and pepper.

Cover, turn the heat up and bring the soup to a boil. Stir, then lower the heat to medium and simmer 20 minutes.

Add the pasta, cover and bring to a boil, stirring occasionally. Cook 10 minutes or until the pasta is cooked al dente or slightly firm to the bite.

Remove the bay leaf and season to taste.

Serve with crusty Italian bread.

Enjoy!

Pin this recipe to make later 👇🏻😃