Go Back

Stanley Tucci Pasta Fagioli

A hearty Italian soup combining pasta, beans, and rich broth, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 can 14 oz diced tomatoes
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 cup small pasta like ditalini
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
  3. Stir in the diced tomatoes and cook for another 2-3 minutes.
  4. Add the cannellini beans and broth to the pot.
  5. Sprinkle in the dried oregano, salt, and pepper.
  6. Increase the heat to bring the mixture to a boil.
  7. Add the small pasta and reduce the heat to a simmer.
  8. After about 10 minutes, when the pasta is al dente, remove the pot from heat.
  9. Serve hot, garnished with fresh parsley.

Notes

For an extra layer of flavor, consider adding a parmesan rind while simmering.