Pin it A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
I first enjoyed Pasta e Fagioli on a chilly autumn evening. The blend of beans, pasta, and tomato broth filled our kitchen with inviting aromas, and everyone went back for seconds.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic cloves: 3, 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 freshly ground black pepper: To taste
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese: For serving (optional)
- Extra virgin olive oil: For drizzling
Instructions
- Sauté the 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.
- Simmer with 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.
- Cook pasta:
- Add pasta and cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally.
- Adjust and finish:
- Taste and adjust seasoning if needed. If soup is too thick, add a bit more broth or water.
- Add parsley and serve:
- Remove from heat. Stir in fresh parsley. Ladle into bowls, top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Pin it This soup brought my family together on a cold evening as we gathered around the table, each bowl topped just how we liked it.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten in the pasta and dairy if Parmesan is used. Always check bean and broth labels for allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 7 g, Carbohydrates 56 g, Protein 13 g
Pin it Pasta e Fagioli is delicious fresh or reheated. Customize toppings to suit everyone at your table.
Common Questions
- → What type of pasta works best?
Small pastas like ditalini or elbow macaroni hold up well without overpowering the broth.
- → Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or use a plant-based alternative for a vegan-friendly version.
- → How do I prevent the pasta from becoming mushy?
Cook pasta just until al dente according to package instructions and avoid overcooking during simmering.
- → What herbs enhance the flavor?
Dried oregano and thyme contribute aromatic depth alongside fresh parsley added at the end.
- → Can I use different beans?
Yes, substitute with cannellini, borlotti, kidney, or similar creamy beans for a similar texture and taste.