Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
Every time I make Pasta e Fagioli Soup, it brings back memories of bustling family kitchens and warm, satisfying dinners when the weather turns chilly. The aromas of simmering vegetables and herbs always make my home feel extra inviting.
Ingredients
- Olive oil: 2 tablespoons, for sauteing vegetables
- 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), 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 freshly ground black pepper: to taste
- Fresh parsley: 1/4 cup, chopped, for garnish
- Grated Parmesan cheese: for serving, optional
- Extra virgin olive oil: for drizzling
Instructions
- Saute vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Saute for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and 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 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 consistency:
- Taste and adjust seasoning if needed. If soup is too thick, add more broth or water.
- Finish soup:
- Remove from heat and 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 was a staple at our weekend gatherings, especially when my grandmother wanted something that everyone could enjoy. Watching kids scoop up the tender beans and twirl the tiny pasta always brings a smile to my face.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle.
Allergen Information
Contains gluten (from pasta) and dairy (if using Parmesan). Be sure to check labels and choose gluten-free pasta and plant-based cheese for dietary needs.
Nutritional Information
Per serving: 340 calories, 7 g total fat, 56 g carbohydrates, 13 g protein.
Save Pasta e Fagioli Soup is even better the next day, making it a wonderful make-ahead meal. Enjoy every cozy, flavorful bite.
Recipe FAQ
- → What type of pasta is best for this dish?
Small pasta shapes like ditalini or elbow macaroni work best as they cook evenly and complement the beans well.
- → Can I use dried beans instead of canned?
Yes, but dried beans must be soaked and cooked beforehand as they require longer cooking times compared to canned beans.
- → How can I make this dish vegan?
Simply omit the Parmesan or substitute it with a plant-based cheese alternative to keep the flavors vibrant and dairy-free.
- → What herbs enhance the flavor of this soup?
Dried oregano and thyme add earthy tones, while a pinch of chili flakes offers a subtle heat that complements the tomato base.
- → How should leftovers be reheated?
Reheat gently on the stove, adding extra broth or water if the dish thickens to restore its perfect consistency.