Pasta Fagioli (Pasta and Beans)

• servings: 5 servings
• total time: 35 minutes

Ingredients

1 tbsp olive oil

1/2 onion (chopped)

3 cloves garlic (chopped)

1 medium celery stalk (chopped)

1 medium carrot (finely chopped)

15 ounce can cannellini beans (not drained)

15 ounce can tomato sauce or crushed tomatoes (I love Tuttorosso)

1 large bay leaf

1 tbsp dried basil (or 2 tbsp fresh)

1 tbsp dried parsley (or 2 tbsp fresh)

1 tsp dried oregano (or 2 tbsp fresh)

2 14 ounce cans chicken or vegetable broth

2 cups water

kosher salt and pepper to taste

6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)

grated parmesan cheese for topping (optional

fresh basil (for serving)

Directions

In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.

Blend the beans with one cup water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra), if desired.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 262.5 kcal
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Cholesterol: 46 mg
• Sodium: 623 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 5.5 g
• Total Sugars: 6 g
• Protein: 10 g