Beans Pasta Vegetables Soup

This warm and comforting pasta beans vegetables soup is a delicious take on the classic pasta e Fagioli. It's so good that you'll be making it over and over again.

5 from 1 vote

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Course: Al La Carte, Appetizer, Dinner, Lunch, Soup

Cuisine: American, Caribbean, Italian

Keyword: Best pasta e Fagioli, Black Eye Pea Soup, Cannellini Bean Soup, Italian Bean Soup, Italian Soups, Pasta and bean soup, pasta bean vegetable soup, pasta e Fagioli

Prep Time: 8

Cook Time: 45

Total Time: 53

Servings: People

Calories: 350kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 4 quart stock pot I like to use an all clad fusiontec pot.

Ingredients

2 - 3 tablespoons extra virgin olive oil
1 1/2 - 2 shallots peeled and sliced or diced
2 leeks white parts only. Rinsed thoroughly and thinly sliced
4 large garlic cloves peeled and finely minced or chopped
3 teaspoons fresh thyme leaves finely minced
3 teaspoons fresh oregano leaves finely minced
2 teaspoons fresh rosemary finely minced
1/2 teaspoon ground cumin
3 small carrots peeled and chopped
1 red bell pepper seeded and chopped
1 vine ripened tomato or roma tomato. Seeded and chopped
15 1/2 ounces black eye peas (1 can) rinsed thoroughly
15 1/2 ounces Cannellini beans (1 can) rinded thoroughly
1 1/2 quarts vegetable stock or chicken stock
1 1/4 teaspoons kosher salt or to taste
1/8 teaspoon freshly ground black pepper
1 cup Ditalini pasta or your favorite tiny pasta
6 ounces baby organic spinach or kale

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Instructions

Heat the olive oil in a 4-quart stock pot using medium flame.
Saute shallots and leeks for 2 minutes. Add a pinch of salt.
Add garlic, rosemary, oregano, thyme and ground cumin, Mix and cook 30 seconds.
Add in carrots, bell peppers and tomatoes. Season with a pinch of salt. Mix and cook two minutes.
Add in black eye peas and cannellini beans. Season with salt and freshly ground black pepper. Mix to combine with veggies.
Pour in the stock. Taste and adjust salt and pepper. Bring to a boil. Cover. Reduce heat and simmer 25 to 30 minutes until vegetables are al dente.
Add in ditalini pasta. Stir. Cover pot and simmer 8 minutes.
Note: My pasta package says to cook 13 minutes for al dente. The pasta will continue to cook with residual heat from the soup.
Add spinach. Turn off the heat. Mix in the spinach. The residual heat will continue to cook the spinach. Adjust salt if needed.
Let the soup sit for a few minutes before serving. Enjoy.

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