Pasta Fagioli That’s Bound to Be a Hit

### Instructions:

**Step 1: Sauté the Vegetables**
In a large pot or Dutch oven, heat **1 tablespoon of olive oil** over medium heat. Add the **diced onion** and sauté for about 5 minutes until softened and translucent. Add the **minced garlic**, **diced carrots**, and **diced celery**, cooking for another 5-7 minutes, stirring occasionally until the vegetables start to soften.

**Step 2: Add the Broth and Seasonings**
Add the **diced tomatoes** (with their juices) to the pot, followed by the **vegetable broth** (or chicken broth). Stir in the **oregano**, **basil**, **red pepper flakes** (if using), and a pinch of **salt** and **pepper**. Bring the mixture to a boil over medium-high heat.

**Step 3: Simmer the Soup**
Once the soup is boiling, reduce the heat to low and let it simmer for **15-20 minutes**, allowing the flavors to meld and the vegetables to become tender.

**Step 4: Add the Beans and Pasta**
Stir in the **cannellini beans** (or other beans of your choice) and the **small pasta**. Let the soup continue to simmer for another **10-12 minutes** or until the pasta is cooked al dente. If you like your pasta to be a little softer, you can simmer it a bit longer.

**Step 5: Add Greens (Optional)**
If you’re adding **spinach** or **kale**, stir it in during the last 2 minutes of cooking, just until the greens are wilted and tender. This adds extra nutrition and a beautiful pop of color to the soup.

**Step 6: Serve and Garnish**
Once the soup is ready, taste and adjust the seasoning with more salt, pepper, or herbs if necessary. Ladle the soup into bowls, and finish by sprinkling each serving with freshly grated **Parmesan cheese** and a sprinkle of fresh **basil** or **parsley**.

### Why Pasta Fagioli Works:
Pasta Fagioli has all the qualities of a perfect soup: it’s hearty, filling, and packed with flavor. The **beans** provide protein and fiber, while the **pasta** adds a satisfying texture. The vegetables, including **carrots**, **celery**, and **onions**, infuse the broth with depth, while the **herbs** give it that classic Italian flavor. It’s a complete meal in one bowl, and best of all, it’s healthy!

### Tips for Success:
– **Customize the Beans**: While cannellini beans are the traditional choice for Pasta Fagioli, you can also use other beans like **kidney beans**, **great northern beans**, or even **chickpeas** for variety.
– **Use Fresh Herbs**: If you have fresh **oregano**, **basil**, or **parsley**, using them instead of dried will elevate the flavors of the soup even more.
– **Make It Ahead**: Pasta Fagioli actually tastes even better the next day as the flavors continue to develop. Make a big batch and store leftovers in an airtight container for up to 3 days. It can also be frozen for up to 3 months, so it’s a great dish for meal prep.
– **Vegetarian or Not**: For a vegetarian version, stick with vegetable broth. If you don’t mind a little meat, feel free to add some cooked **Italian sausage** or **ground turkey** to give the soup a heartier flavor.

### Serving Suggestions:
Pasta Fagioli is a filling and complete meal on its own, but you can also serve it with:
– **Crusty bread** or **garlic bread** to soak up all the flavorful broth.
– A simple **green salad** with a light vinaigrette for a refreshing contrast to the rich soup.
– A side of **roasted vegetables** like zucchini or bell peppers to add more color and nutrients.

### Conclusion:
**Pasta Fagioli** is a hearty, nutritious, and downright delicious soup that’s sure to please everyone at the table. Whether you’re serving it for a family dinner or entertaining guests, this dish is bound to be a hit. With its combination of tender pasta, creamy beans, savory vegetables, and flavorful broth, it’s the ultimate comfort food. Plus, it’s easy to make, healthy, and endlessly customizable. Try this recipe today, and enjoy a bowl of this Italian classic that’s guaranteed to warm you up and satisfy your cravings!