Pasta Fagioli (Vegetarian)

Ingredients

• 0.5 cup Tubetti Pasta (dry, small tube-shaped pasta (also called ditali))
• 2 cup Canned Cannellini Beans with Broth and Vegetables (includes the cooking liquid and pre‑cooked carrots, onion, garlic, and chili flakes)
• 0.33 cup Tomato Paste (about one third cup, tube or can)
• 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 4 leaves Fresh Basil Leaves (torn, for garnish)
• to taste Freshly Cracked Black Pepper

Instructions

1. Boil and Salt Pasta Water

   Fill a large pot with water, bring to a rolling boil, and add a generous amount of salt (about 1 tablespoon per 4 quarts).

   Time: PT5M

   Temperature: boiling

2. Cook Tubetti Pasta

   Add the tubetti pasta, stir once, and cook for 8 minutes – slightly under the package time so it stays firm for the final simmer.

   Time: PT8M

   Temperature: boiling

3. Heat Brothy Beans

   While the pasta cooks, pour 2 cups of the canned cannellini beans with their broth into a saucepan and warm over medium heat.

   Time: PT5M

   Temperature: medium heat

4. Add Tomato Paste

   Stir in 1/3 cup tomato paste until fully incorporated, creating a rich red broth.

   Time: PT2M

   Temperature: medium heat

5. Combine Pasta and Bean Soup

   Using a slotted spoon, lift the pasta directly from the boiling water into the bean mixture, allowing a splash of pasta water to join the soup.

   Time: PT1M

6. Final Simmer

   Let the combined soup simmer for 2 minutes so the pasta finishes cooking and absorbs the flavors.

   Time: PT2M

   Temperature: medium heat

7. Plate and Finish

   Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle grated Parmesan, add torn basil leaves, and finish with freshly cracked black pepper.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

55g

Fat

8g

Fiber

10g