Pasta Fagioli... My Italian Nonna knows the best recipe!

Ingredients

• 200 g Spaghetti (Broken into 2‑inch pieces)
• 1 cup Dry Cannellini Beans (Rinsed and soaked overnight (8 hours) or quick‑soaked 1 hour)
• 2 tbsp Olive Oil (Extra‑virgin recommended)
• 1 medium Onion (Finely diced)
• 1 medium Carrot (Finely diced)
• 1 stalk Celery Stalk (Finely diced)
• 2 clove Garlic (Minced)
• 2 tbsp Tomato Paste (Concentrated tomato flavor)
• 1 can (14 oz) Canned Diced Tomatoes (No‑salt added if possible)
• 4 cup Low‑Sodium Chicken or Vegetable Broth (Preferably homemade or low‑sodium store‑bought)
• 1 sprig Fresh Rosemary (Optional, adds aroma)
• 2 sprig Fresh Thyme (Optional, adds depth)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Parmesan Cheese (Freshly grated, optional garnish)

Instructions

1. Soak the Beans

   Place the dry cannellini beans in a large bowl, cover with plenty of cold water (at least 3 inches above the beans) and let soak for 8 hours or overnight. For a quick‑soak, bring to a boil for 2 minutes, remove from heat, cover and let sit for 1 hour.

   Time: PT8H

2. Drain and Rinse

   After soaking, drain the beans in a colander and rinse under cold running water.

   Time: PT5M

3. Sauté the Aromatics

   Heat olive oil in the large pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7 minutes.

   Time: PT7M

   Temperature: Medium

4. Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste. Cook for 1 minute, allowing the raw garlic flavor to mellow and the paste to caramelize slightly.

   Time: PT1M

   Temperature: Medium

5. Combine Beans, Tomatoes, and Broth

   Add the soaked beans, canned diced tomatoes (with their juice), broth, rosemary, and thyme to the pot. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium‑High

6. Simmer the Soup

   Reduce heat to low, cover partially, and let the soup simmer for 45 minutes, or until the beans are tender. Stir occasionally.

   Time: PT45M

   Temperature: Low

7. Cook the Spaghetti

   Break the spaghetti into 2‑inch pieces and add them to the simmering soup. Cook for 8‑10 minutes, stirring gently, until the pasta is al dente.

   Time: PT10M

   Temperature: Medium

8. Season and Finish

   Remove the rosemary and thyme sprigs. Taste the soup and season with salt and freshly ground black pepper as needed.

   Time: PT2M

9. Serve

   Ladle the hot soup into bowls and garnish each serving with a tablespoon of grated Parmesan cheese, if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

55g

Fat

8g

Fiber

10g