Save 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 made Pasta e Fagioli for my family on a chilly evening, and it instantly became a staple during colder months. The warm flavors bring back memories of gathering around the table for a satisfying dinner.
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 (optional): 1/2 teaspoon
- Salt and pepper: freshly ground, to taste
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese (optional): for serving
- Extra virgin olive oil: for drizzling
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6 & 7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add broth and tomatoes:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Simmer with 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 seasoning:
- Taste and adjust seasoning if needed. If soup is too thick, add a bit more broth or water.
- Finish with parsley:
- 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 This soup brings my family together after a busy day and fills the kitchen with inviting aromas. Sharing Pasta e Fagioli always creates moments of warmth and laughter at our table.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle for serving.
Allergen Information
Contains gluten (pasta). For gluten-free, use alternative pasta. Contains dairy if using Parmesan. Check all labels for allergens.
Nutritional Information (per serving)
Calories: 340, Total Fat: 7 g, Carbohydrates: 56 g, Protein: 13 g.
Save Enjoy this Italian classic with good bread and company. Each spoonful delivers heartwarming comfort and rustic flavor.
Recipe Questions & Answers
- → What pasta types work best in this dish?
Small shapes like ditalini or elbow macaroni hold up well without overpowering the broth, cooking evenly alongside the beans.
- → Can I make this dish vegan?
Yes, simply omit the Parmesan or substitute it with a plant-based alternative to keep it vegan-friendly.
- → How can I adjust the thickness of the broth?
If the broth thickens too much, add a splash of vegetable broth or water when reheating or before serving.
- → What herbs complement the flavors best?
Dried oregano and thyme provide an earthy aroma, enhancing the tomato base and beans for a balanced flavor.
- → Are there any allergen concerns to note?
This dish contains gluten from pasta and might include dairy if Parmesan is added; gluten-free pasta and dairy-free cheese can be used as substitutes.