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.
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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 (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
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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.
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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.
