Pasta e fagioli is a classic Italian soup that’s easy to make and full of flavor. A tomato base, onion, celery, and oregano give it depth, while cannellini beans and pasta make it hearty. A pinch of red pepper adds a little heat. It works as a vegetarian main or a simple first course — and even picky eaters will enjoy it. If they skip the beans or celery, they’ll still get the flavor and nutrients in the broth.
1 48-ounce can tomato juice
2 tbsp of ham base or 6 cups of chicken or vegetable broth
2 tbsp dried oregano
1 large onion, chopped
2 stalks of celery, chopped
1 tsp crushed red pepper flakes
2 15-ounce cans cannellini or great northern beans
1 cup dried small pasta shells
Parmesan cheese, for serving
Put the chopped onion, celery, tomato juice, oregano, and red pepper flakes in a soup pot.
Add the ham base and 6 cups of water, or the vegetable broth, in the pot.
Simmer the mixture for about an hour until the onions and celery are softened.
Add the beans and cooked pasta. Simmer on low for 5 minutes.
Serve with Parmesan to grate on top and enjoy!
Make a pot of soup once or twice a month and freeze it. Then, on a busy weeknight, all you have to do is warm the dish and add another easy dish, and dinner is ready.
For example, serve a bowl of soup with Caesar Salad for a light option. Or a pan-seared steak or fish en papillote — baked fish, French-style — for a heartier meal. All three are quick to prepare.
