Minestre Fagioli
A hearty Italian bean and pasta soup with fresh herbs, savory prosciutto, and tender vegetables—perfect for comforting dinners and easily adaptable for vegetarian options.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 2 garlic cloves, chopped
- 1 celery stalk, chopped ⓘ
- 1 carrot, chopped ⓘ
- 1 onion, chopped
- 1/2 fennel bulb, chopped ⓘ
- 1/4 lb. deli-sliced prosciutto, chopped ⓘ
- 1 (14-1/2 oz.) can diced tomatoes ⓘ
- 4 c. reduced-sodium chicken broth ⓘ
- 2 (15 oz.) cans cannellini beans, rinsed and drained ⓘ
- 1/4 lb. tubetti ⓘ
- 1/2 c. chopped fresh parsley ⓘ
- 1/4 c. thinly sliced basil leaves ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. coarsely ground black pepper ⓘ
Instructions
- Heat oil in a large saucepan over medium-high heat.
- Add chopped garlic, celery, carrot, onion, fennel, and prosciutto; cook until vegetables begin to soften, about 4 minutes.
- Add diced tomatoes, chicken broth, rinsed cannellini beans, and tubetti pasta; bring to a boil.
- Cook until pasta is tender, about 8 minutes.
- Remove from heat and stir in chopped parsley, basil, salt, and black pepper.
Nutrition & Diet Analysis (per serving)
735
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).