This pasta e fagioli (pasta and beans) recipe is ready in only 45 minutes with lots of homemade flavor from fresh vegetables, pasta, and white kidney beans.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
241 Calories
Recipe Instructions
Step 1
Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.
Step 2
Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.
Step 3
Add beans and pasta; cook until heated through, about 5 minutes.
Step 4
Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, finely chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon Italian seasoning, crushed
2 medium carrots, finely chopped
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained
