Pasta e Fagioli Soup - Italian Pasta & Beans
Prep time 5-10 minutes | Cook Time 30 minutes | Total Time 30-40 minutes
Ingredients
3 tablespoons olive oil
1 medium yellow or 1/2 large yellow onion chopped (1.5 cups)
1 teaspoon fresh rosemary
1/2 teaspoon dried sage
4 cups of plant based veggie broth
2 cans of cannellini beans
1 can of butter beans (lima beans) I like the giant lima beans
2 tablespoons tomato paste
Salt and pepper to taste
Instructions
Pour 1-3 tablespoons of olive oil in a large soup pot.
Add in chopped onion and saute over medium heat until translucent.
Add in the spices and saute for a minute or two.
Once the onion is translucent, remove 1/2 of the onion/spice mixture and transfer to a food processor or high speed blender.
After you do step 4 -add 1-2 tablespoons of tomato paste to the sauteed onions in the pot, mix well then lower heat or turn off completely until you complete steps 6-8.
Add 1 can cannellini beans into the food processor.
Add 1 cup vegetable broth into the food processor.
Blend the cannellini beans, vegetable broth, and sauteed onions until creamy and blended well.
Add the blended cannellini beans mixture back to the original soup pot and bring to a simmer.
Add in 1 additional can of cannellini beans and 1 can of butter beans/lima beans.
Add in 2 cups of small size cooked pasta (like ditalini or small shells) -mix well- see notes and adjustments.
Bring the entire soup to a simmer and simmer for about 20-30 minutes. Be sure to stir frequently so the pasta doesn’t stick to the bottom.
Add salt and pepper to taste.
I like to top this with my homemade parmesan cheese. Serve with a hunk of delicious bread and enjoy!!!
Notes and Adjustments
This recipe has very few spices - so salt is important one. Be sure to taste it as you go and add more salt if needed.
Some people will add uncooked pasta instead of cooked pasta - I like to cook the pasta first because adding uncooked pasta makes the soup much thicker.
This is a great one pot recipe that the whole family can and will enjoy!