Save to Pinterest 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 on a chilly Sunday after returning from a trip to Rome, and the aroma instantly made my kitchen feel like an Italian trattoria.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery stalks: 2, 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) (e.g., ditalini or elbow macaroni)
- Diced tomatoes: 1 can (14 oz / 400 g)
- Low-sodium vegetable broth: 4 cups (1 liter)
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese (optional): for serving
- Extra virgin olive oil: for drizzling
Instructions
- Cook 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. Cook for 1 minute until fragrant.
- Simmer broth:
- 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.
- Cook pasta:
- Add pasta. Cook according to package instructions until al dente (usually 8&10 minutes), stirring occasionally.
- Adjust consistency:
- Taste and adjust seasoning if needed. If soup is too thick, add more broth or water.
- Add herbs:
- 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 to Pinterest Sharing Pasta e Fagioli on a rainy evening brought my family around the table with laughter and stories of past travels.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten (pasta), contains dairy if using Parmesan. Check bean and broth labels for allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 7 g, Carbohydrates 56 g, Protein 13 g
Save to Pinterest This soup tastes even better the next day. Enjoy with crusty bread and good company.
Recipe FAQs
- → What pasta types work best for this dish?
Small shapes like ditalini or elbow macaroni hold the broth well and cook evenly without becoming mushy.
- → Can this dish be made vegan?
Yes, simply omit Parmesan or use a plant-based alternative to keep it fully plant-based.
- → How do I adjust seasoning if the broth tastes bland?
Try adding salt gradually and a touch of freshly ground black pepper, or a pinch of chili flakes for subtle heat.
- → What is the best way to reheat leftovers?
Reheat gently on the stove, adding a splash of broth or water to restore the original consistency.
- → Are there any common allergens in this dish?
This dish contains gluten from pasta and dairy if Parmesan is added; gluten-free pasta and dairy-free alternatives are suitable substitutes.