Save It A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
I remember making this pasta e fagioli on a chilly evening for friends, and everyone loved the comforting flavors and how easy it was to put together.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, 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 black pepper: To taste
- Fresh parsley: 1/4 cup chopped
- Grated Parmesan cheese: For serving (optional)
- Extra virgin olive oil: For drizzling
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer with tomato and 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.
- Cook pasta:
- Add pasta and cook according to package instructions until al dente, stirring occasionally.
- Season and adjust:
- Taste and adjust seasoning. If soup is too thick, add a bit more broth or water.
- Finish and serve:
- Remove from heat. Stir in fresh parsley. Ladle into bowls and top with Parmesan and olive oil if desired. Serve hot.
Save It Sharing this soup is always special in our family, especially during colder months when we gather around the table and enjoy warm, homemade meals.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle.
Allergen Information
Contains gluten (pasta) and dairy (Parmesan). Use gluten-free pasta or omit cheese for allergies.
Nutritional Information (per serving)
Calories: 340, Total Fat: 7 g, Carbohydrates: 56 g, Protein: 13 g
Save It This pasta e fagioli soup is a simple and comforting meal that tastes even better the next day. Make a big batch to enjoy flavorful leftovers.
Recipe FAQs
- → What types of beans are used in this dish?
Cannellini and borlotti (or kidney) beans provide creamy texture and rich flavor in the soup.
- → Which pasta works best here?
Small shapes like ditalini or elbow macaroni cook evenly and blend well with the beans and broth.
- → How can I adjust the soup's consistency?
If the soup thickens too much, simply add more vegetable broth or water to reach desired texture.
- → Is it possible to make a vegan version?
Yes, omit Parmesan cheese or replace it with plant-based alternatives to keep it vegan-friendly.
- → Can I prepare this in advance?
The flavors deepen when rested; reheat gently, adding broth if needed to maintain consistency.
- → What herbs are included for seasoning?
Dried oregano and thyme add earthy, aromatic notes that complement the tomato base perfectly.