Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
Pasta e Fagioli always brings back memories of chilly evenings with my family, gathered around the dinner table enjoying warm bowls of this flavorful soup.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Cannellini beans: 1 can (15 oz / 400 g), drained and rinsed
- Borlotti or kidney beans: 1 can (15 oz / 400 g), drained and rinsed
- Small pasta: 3/4 cup (120 g), such as ditalini or elbow macaroni
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (1 liter), low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes: 1/2 teaspoon (optional)
- Salt and pepper: To taste
- Fresh parsley: 1/4 cup, chopped, for garnish
- Grated Parmesan: For serving (optional)
- Extra virgin olive oil: For drizzling
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add broth and seasonings:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to allow flavors to meld.
- Add pasta:
- Add pasta and cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally.
- Adjust soup consistency:
- Taste and adjust seasoning if needed. If soup is too thick, add a bit more broth or water.
- Finish with fresh herbs:
- Remove from heat. Stir in fresh parsley.
- Serve:
- Ladle into bowls, top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Save My kids love adding extra Parmesan on top, and it's always a hit at our family gatherings during colder months.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten (pasta)
Contains dairy if using Parmesan
Check bean and broth labels for potential allergens
Nutritional Information
Calories: 340
Total Fat: 7 g
Carbohydrates: 56 g
Protein: 13 g (per serving)
Save This Pasta e Fagioli soup makes any night feel special, and leftovers taste even better the next day.
Recipe Questions & Answers
- → What types of beans work best in this dish?
Cannellini and borlotti beans provide creaminess and texture, but kidney beans can also be used as a substitute.
- → Can I use gluten-free pasta in this preparation?
Yes, gluten-free pasta is suitable for those avoiding gluten, but adjust cooking time to keep the pasta firm.
- → How can I make the dish vegan-friendly?
Omit Parmesan cheese or use a plant-based alternative to keep the flavors rich without dairy.
- → What is the ideal pasta shape for this dish?
Small pasta shapes like ditalini or elbow macaroni work best as they cook evenly and blend well with the broth.
- → How do I prevent the pasta from overcooking?
Cook pasta until just al dente and avoid over-stirring; leftover flavors improve if broth or water is added when reheating.