Description
Indulge in the ultimate comfort food with this lush and creamy Pasta e Fagioli enriched with the subtle sweetness of fennel. A hearty Italian soup that’s both satisfying and flavorful.
Ingredients
Scale
For the Pasta e Fagioli:
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 small Fennel bulb, finely chopped
- 1 medium Carrot, diced
- 2 Celery stalks, diced
- 2 cups canned Cannellini beans, drained and rinsed
- 4 cups Vegetable broth
- 1 cup small Pasta (like ditalini or elbow)
- 1 cup Crushed tomatoes
- 1 teaspoon fresh Rosemary, chopped
- 1 teaspoon dried Oregano
- Salt, to taste
- Black pepper, to taste
- 1/2 cup Heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, fennel, carrot, and celery, sauté until softened, about 7-8 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, rosemary, oregano, salt, and pepper. Bring to a simmer.
- Add cannellini beans and pasta, cook until pasta is tender, about 10-12 minutes.
- Stir in heavy cream and grated Parmesan cheese, cooking for another 2 minutes until creamy and heated through.
- Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan or use a vegan alternative.
- Use gluten-free pasta if desired.
- Adding a splash of white wine when sautéing vegetables adds depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 grams
- Sodium: 900 milligrams
- Fat: 14 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 40 milligrams
