Pasta e Fagioli

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 cans (14.5 oz each) diced tomatoes
• •2 cans (15 oz each) cannellini beans, drained and rinsed
• •4 cups vegetable broth
• •1 cup ditalini pasta
• •1 teaspoon dried Italian seasoning
• •to taste Salt and pepper
• •for serving Parmesan cheese

Directions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. 2Stir in minced garlic and cook for 1 minute until fragrant.
3. 3Add diced tomatoes with their juice, cannellini beans, vegetable broth, and Italian seasoning. Bring to a simmer and cook for 10 minutes.
4. 4Stir in the ditalini pasta and cook for 8-10 minutes until pasta is tender, stirring occasionally.
5. 5Season with salt and pepper to taste. Serve hot with grated Parmesan cheese on top.

💡 Pasta e fagioli thickens as beans and pasta absorb broth. Keep it slightly looser than serving texture if leftovers are expected.

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