Pin 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 first tasted pasta e fagioli at a family gathering in winter. The flavors reminded me of meals enjoyed in a bustling Italian kitchen, the aroma welcoming and warm.
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), 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 sauté 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, 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.
- Adjust Seasoning:
- Taste and adjust seasoning. Add more broth or water if too thick.
- Add Fresh 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.
Pin It Sharing this soup with my family always leads to laughter around the table. It's a dish everyone looks forward to on chilly evenings.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle.
Allergen Information
Contains gluten if regular pasta is used. Contains dairy if topped with Parmesan. Always check bean and broth labels for allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 7 g, Carbohydrates 56 g, Protein 13 g.
Pin It Enjoy your bowl of pasta e fagioli piping hot, garnished with fresh herbs and a drizzle of olive oil.
Recipe FAQs
- → What types of beans work best?
Cannellini and borlotti beans provide a creamy texture and authentic flavor, but kidney beans can be a good substitute.
- → Which pasta shapes are recommended?
Small pasta like ditalini or elbow macaroni works well, allowing even cooking and good blend with the broth.
- → How can I make the broth more flavorful?
Sautéing vegetables until soft and simmering with dried herbs enhances the depth. Adding a Parmesan rind during cooking also boosts richness.
- → Can this dish be made vegan?
Yes, simply omit Parmesan cheese or use a plant-based alternative to keep it vegan-friendly.
- → How do I adjust the consistency if it’s too thick?
Stir in extra vegetable broth or water while reheating to thin the consistency to your liking.