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.
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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
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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!
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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
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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.
