This comforting Pasta e Fagioli is a classic Italian soup that brings the warmth of home-style cooking to your table. Featuring a robust base of sautéed onions and garlic, it combines creamy cannellini beans with fresh Roma tomatoes and a blend of aromatic herbs like rosemary, thyme, and marjoram. Small rotelle pasta adds a satisfying texture, making every spoonful hearty and filling. The addition of a splash of balsamic vinegar brightens the flavors, while grated Parmesan cheese adds a savory depth. Perfect for chilly evenings or a cozy weeknight dinner, this vegetarian dish is simple to prepare yet deeply satisfying. ItâÂÂs a wholesome meal that highlights the natural sweetness of beans and tomatoes, creating a balanced, flavorful experience that the whole family will enjoy.
Pasta And Fagioli
Description
This comforting Pasta e Fagioli is a classic Italian soup that brings the warmth of home-style cooking to your table. Featuring a robust base of sautéed onions and garlic, it combines creamy cannellini beans with fresh Roma tomatoes and a blend of aromatic herbs like rosemary, thyme, and marjoram. Small rotelle pasta adds a satisfying texture, making every spoonful hearty and filling. The addition of a splash of balsamic vinegar brightens the flavors, while grated Parmesan cheese adds a savory depth. Perfect for chilly evenings or a cozy weeknight dinner, this vegetarian dish is simple to prepare yet deeply satisfying. ItâÂÂs a wholesome meal that highlights the natural sweetness of beans and tomatoes, creating a balanced, flavorful experience that the whole family will enjoy.Directions
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Bring a large pot of salted water to a boil.
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Add the rotelle pasta to the boiling water and cook until al dente according to package directions.
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Drain the pasta, reserving 1 cup of the starchy pasta water.
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Heat the olive oil in a large skillet or soup pot over medium heat.
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Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
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Stir in the cannellini beans, chopped Roma tomatoes, dried oregano, thyme, rosemary, marjoram, salt, and black pepper.
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Add the reserved pasta water (or additional water if needed) and simmer the mixture for 5-10 minutes until the flavors meld and the tomatoes break down slightly.
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Fold the cooked rotelle pasta into the bean and tomato mixture.
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Stir in the balsamic vinegar and adjust seasoning with more salt or pepper if desired.
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Serve hot, garnished with finely chopped parsley and grated Parmesan cheese.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 180mg8%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 8.0g32%
- Sugars 5.0g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
