Classic Italian Pasta e Fagioli with Cannellini Beans
"Experience the soul-warming essence of a traditional Italian kitchen with this hearty, protein-packed bowl of rustic bean and pasta stew."
Instructions
Heat the olive oil in a large pot over medium heat until shimmering.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.
Stir in the minced garlic and cook for about 1 minute, just until fragrant, taking care not to let it brown.
Add the diced tomatoes, dried oregano, dried thyme, salt, and black pepper. Stir well and cook for 2 minutes to deepen the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the cannellini beans and cook for about 10 minutes, allowing them to warm through and absorb the broth’s flavor.
Stir in the ditalini pasta and cook according to the package instructions, stirring occasionally, until the pasta is al dente.
Remove from the heat and taste, adjusting seasoning if needed.
Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.