Budget-Friendly Pasta Fagioli

Ingredients

• 5 ½ cups water
• 1 pound ditalini pasta
• 4 (4 ounce) cans tomato sauce (such as Hunt's®)
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black-eyed peas
• 1 ½ cups frozen green peas
• 1 (15.25 ounce) can whole kernel corn
• 1 large potato, diced
• 2 carrots, diced
• 1 onion, diced
• 1 small head of garlic, peeled and minced
• 1 teaspoon chopped fresh parsley, or to taste
• 1 pinch Italian seasoning
• 1 pinch salt and ground black pepper
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon grated Parmesan cheese, or to taste

Step 1

Bring a large pot of water to a boil. Once it’s bubbling, add the ditalini pasta and cook it for about 12 minutes, giving it a stir now and then so it doesn’t stick. While the pasta is cooking, gather your tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, diced potato, carrots, chopped onion, garlic, parsley, Italian seasoning, salt, and pepper.

Step 2

After the pasta is ready, drain it and add everything else into the pot with the pasta. Give it a good stir to combine all those flavors. Bring the soup back up to a gentle boil, then lower the heat and let it simmer for 30 to 45 minutes so the flavors can meld together nicely.

Step 3

When it’s done, ladle the soup into bowls and drizzle a little olive oil on top. Sprinkle with Parmesan cheese if you like, and enjoy!