Pasta E Fagioli Soup Dutch Oven Recipe

Recipe By Slurrp

Pasta e Fagioli Soup is a hearty Italian dish made with pasta, beans, vegetables, and savory broth. This comforting soup is packed with flavors and textures, making it a perfect meal for chilly days. The combination of tender pasta, creamy beans, and aromatic herbs creates a delicious and satisfying dish that will warm you up from the inside out.

4.6
11 Rating -
Rate
Non Vegdiet
35minstotal
5minsPrep
35m.total
5m.Prep
Pasta E Fagioli Soup Dutch Oven
plan
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ingredients serve

Ingredients for Pasta E Fagioli Soup Dutch Oven Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 1/4 Carrots, Diced
  • 1/4 Celery Stalks, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Tomato Paste
  • 0.13 teaspoon Italian Seasoning
  • 0.13 can Diced Tomatoes
  • 1/2 cup Vegetable Broth
  • 0.13 can Cannellini Beans, Drained And Rinsed
  • 0.13 can Kidney Beans, Drained And Rinsed
  • 0.13 cup Small Pasta
  • As required Salt And Pepper To Taste
  • as required Grated Parmesan Cheese For Garnish
  • as required Fresh Parsley For Garnish

Directions: Pasta E Fagioli Soup Dutch Oven Recipe

Cooking Directions

  • STEP 1.In a Dutch oven, heat olive oil and sauté onions, carrots, and celery until softened.
  • STEP 2.Add garlic, tomato paste, and Italian seasoning, and cook for another minute.
  • STEP 3.Stir in diced tomatoes, vegetable broth, and beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • STEP 4.Add pasta and cook until al dente. Season with salt and pepper.
  • STEP 5.Serve hot, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

  • For a thicker soup, mash some of the beans before adding the pasta.
  • Feel free to add other vegetables like zucchini or spinach for extra nutrition.
  • Serve with crusty bread for a complete meal.

Storage and Serving

  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave, adding a splash of water or broth to thin it out if needed.
  • Garnish with fresh parsley and grated Parmesan cheese before serving.
Nutrition
value
488
calories per serving
15 g Fat44 g Protein51 g Carbs15 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    44g
  • Carbs
    51g
  • Fiber
    15g

MacroNutrients

  • Carbs
    51g
  • Protein
    44g
  • Fiber
    15g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    136mg
  • Iron
    6mg
  • Vitamin A
    1767mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    230mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    166mg
  • Manganese
    2mg
  • Phosphorus
    510mg
  • Selenium
    33mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp