Pasta e Fagioli Soup
With White Beans and Italian Seasonings
Prep & Cook Time: 25-35 min.
Difficulty Level: Intermediate
Spice Level: Medium
Cook Within: 7 days
Its Italian name, "Pasta e Fagioli," translates simply to mean “pasta and beans," but this tomato-based soup with a mélange of bright, satisfying flavors and textures is anything but basic. Hearty veggies, buttery cannellini beans, mini pasta shells, and fresh parsley will make you remember why the simple things are some of the best.
In Your Box (serves 2)
- 15 oz. Cannellini Beans
- 14 oz. Diced Tomatoes, Canned
- 1 Yellow Onion
- 2 Celery Stalks
- 3 oz. Carrots
- 3 Parsley Sprigs
- 2 Garlic Cloves
- 1 Tbsp. Italian Seasoning Blend
- ½ tsp. Red Pepper Flakes
- 1 Vegetable Bouillon Cube
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) lPE82B3K
You Will Need
- Olive Oil
- 2 Medium Pots
- 1 Colander
- 1 Medium Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Bring a medium-sized pot of lightly salted water to a boil for your pasta. In a separate medium-sized pot, bring 4 cups of water to a boil for your soup broth.Thoroughly rinse produce and pat dry. Peel onion and cut into 1/4" dice. Peel carrot and slice into 1/4" rounds. Coarsely chop garlic. Stem parsley. Slice celery into 1/4" half-rounds. Rinse and drain cannellini beans.
Cook the Pasta
Add the pasta to the salted boiling water and cook for 7-8 minutes, stirring occasionally, until al dente. Strain pasta and cool with cold running water to stop the cooking process. Drain and set aside.
Saute the Vegetables
Heat 2 tsp. olive oil in a sauce pan over medium-high heat. When warm, add garlic, onion, celery, carrot, Italian seasoning blend, and red pepper flakes (to taste). Sauté until vegetables are aromatic, about 5-7 minutes. Season with salt and pepper.
Add the Broth
Add bouillon cubes and the 4 cups of boiling, unsalted water from step 1 to the pot with vegetables and whisk until they have dissolved.
Mix the Soup
Add tomatoes (with juice from can), cooked pasta, and the rinsed and drained cannellini beans (to taste) to the sauce pot. Heat to a low simmer and cook until vegetables are fork-tender. Season with salt and pepper to taste.
Plate the Dish
Ladle the soup into a shallow bowl. Garnish with fresh parsley and a crack of fresh black pepper.
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