By Ebenezer Obiri
Rinse and drain the cannellini beans under cold running water. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced carrots and celery and sauté for about 5 minutes until softened.
Mince the garlic and add it to the pot. Sauté for an additional minute until fragrant.
Add the rinsed cannellini beans to the pot and stir for 2 minutes to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the pasta and Italian herbs. Stir to combine and reduce the heat to medium-low. Simmer for about 10-12 minutes, or until the pasta is cooked al dente.
Season with salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Serve hot, garnished with a drizzle of olive oil on top (optional). Enjoy your Pasta e Fagioli!
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By Ebenezer Obiri
This recipe is ready in 40 minutes and features cannellini beans, pasta, vegetable broth and other delicious ingredients. Contains 320 calories total.
Rinse and drain the cannellini beans under cold running water. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced carrots and celery and sauté for about 5 minutes until softened.
Mince the garlic and add it to the pot. Sauté for an additional minute until fragrant.
Add the rinsed cannellini beans to the pot and stir for 2 minutes to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the pasta and Italian herbs. Stir to combine and reduce the heat to medium-low. Simmer for about 10-12 minutes, or until the pasta is cooked al dente.
Season with salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Serve hot, garnished with a drizzle of olive oil on top (optional). Enjoy your Pasta e Fagioli!
Calories per Serving: 320
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