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 has always been a favorite in my home. The first time I made it, everyone came back for seconds and requested it again by the end of the week.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- 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) ditalini or elbow macaroni
- Diced tomatoes: 1 can (14 oz / 400 g)
- Low-sodium vegetable broth: 4 cups (1 liter)
- 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
- Grated Parmesan cheese: 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 cook for about 6 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Create broth:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes if desired, salt and pepper. Bring to a simmer.
- Add beans:
- Add cannellini and borlotti beans. Simmer uncovered for 10 minutes to meld flavors.
- Cook pasta:
- Add pasta and cook according to package instructions until al dente, usually 8 minutes, stirring occasionally.
- Adjust seasoning and finish:
- Taste and adjust seasoning. If soup thickens too much, add a bit more broth or water. Remove from heat and stir in fresh parsley.
- Serve:
- Ladle into bowls and top with grated Parmesan and a drizzle of olive oil if you like. Serve hot.
Save Whenever we make this soup, everyone gathers around the table for a relaxed dinner. It brings back memories of cozy family evenings in winter.
Required Tools
Large soup pot, cutting board, knife, wooden spoon, ladle
Allergen Information
Contains gluten and dairy. To make it gluten-free use gluten-free pasta and for dairy-free omit Parmesan or use a plant-based cheese.
Nutritional Information
Per serving: 340 calories, 7 g total fat, 56 g carbohydrates, 13 g protein
Save Serve this Pasta e Fagioli right away for the best texture and flavor. Enjoy every comforting spoonful.
Cooking Questions
- → What pasta types work best for this dish?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal to blend well with the beans and broth without overpowering the texture.
- → Can this be made vegan?
Simply omit the Parmesan or substitute with a plant-based alternative to keep it vegan-friendly without compromising flavor.
- → How do I avoid overcooked pasta?
Add the pasta towards the end of cooking and simmer until al dente, usually 8–10 minutes, stirring occasionally to prevent sticking.
- → What can I do if the soup gets too thick after reheating?
Stir in a splash of vegetable broth or water to adjust the consistency to your liking.
- → Are there any allergen considerations?
The dish contains gluten from pasta and dairy if Parmesan is used; consider gluten-free pasta and dairy substitutes if needed.
- → How can I enhance the flavor while simmering?
Adding a Parmesan rind to simmer with the soup enriches the depth of flavor; remove it before serving.