Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
When the weather cools down, I always crave a bowl of warm, comforting soup. Pasta e Fagioli is a staple in my kitchen for busy weeknights & relaxed weekends alike.
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 black 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 minced garlic and cook for 1 minute until fragrant.
- Create broth:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes, salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes for flavors to meld.
- Add pasta:
- Add pasta and cook until al dente, about 8–10 minutes, stirring occasionally.
- Adjust and finish:
- Taste and adjust seasoning. Add more broth or water if soup is too thick.
- Serve:
- Remove from heat, stir in fresh parsley. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil if desired.
Save My family gathers around the table for this soup on rainy days—even picky eaters ask for seconds!
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten and dairy: opt for gluten-free pasta and dairy-free cheese to accommodate allergies.
Nutritional Information (per serving)
Calories: 340, Total Fat: 7 g, Carbohydrates: 56 g, Protein: 13 g
Save This Pasta e Fagioli delivers big flavor with humble ingredients. Perfect for sharing at any family supper.
Kitchen Q&A
- → What type of pasta works best in this dish?
Small shapes like ditalini or elbow macaroni hold well, cooking to tender without overpowering the soup’s texture.
- → Can I make this dairy-free?
Yes, omit the Parmesan or substitute with a plant-based alternative to keep it dairy-free while maintaining richness.
- → How do I prevent the pasta from overcooking?
Add pasta toward the end of cooking and stir occasionally, aiming for al dente consistency as it will soften further when resting.
- → What herbs enhance the broth’s flavor?
Dried oregano and thyme provide aromatic, earthy notes that complement the tomato base and beans beautifully.
- → Is it possible to thicken or thin the soup after cooking?
Yes, left-over soup may thicken; simply add vegetable broth or water when reheating to achieve desired consistency.
- → Can this dish be prepared vegan?
Absolutely, removing Parmesan or using a vegan cheese alternative keeps the dish plant-based without sacrificing flavor.