Classic Italian Pasta e Fagioli

This traditional Italian soup combines simple pantry staples with protein-rich beans and pasta. It’s hearty, budget-friendly, and perfect for students seeking a comforting, nutritious meal.

Steps

1. Heat olive oil in a small pot over medium heat. Add onion, carrot, and celery and sauté until softened, about 5 minutes. 2. Add garlic and cook for 1 minute until fragrant. 3. Pour in broth, add beans and dried herbs, bring to a gentle boil. 4. Add pasta, reduce heat to simmer, and cook until pasta is tender, about 10 minutes. 5. Season with salt and pepper to taste. 6. Serve hot, topped with grated Parmesan if available.

50g dried small pasta (like ditalini or elbow macaroni) 100g canned cannellini beans (drained and rinsed) 1 small carrot, diced 1 small celery stalk, diced 1 small onion, finely chopped 1 garlic clove, minced 1 tbsp olive oil 300ml vegetable or chicken broth Salt and pepper to taste A pinch of dried rosemary or thyme Grated Parmesan cheese (optional)