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 for a chilly autumn dinner and was amazed at how comforting and flavorful it turned out. It's now my go-to recipe whenever I want something warming but effortless.
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: 1/2 teaspoon (optional)
- Salt and freshly ground 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.
- Add liquids and spices:
- 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 a bit more broth or water.
- Finish:
- 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 this recipe with my family brings back memories of cozy dinners around the kitchen table, where everyone eagerly asked for seconds. It's a dish that always brings comfort and togetherness.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten (pasta): use gluten-free pasta if needed. Contains dairy if using Parmesan: omit or substitute for dairy-free version. Check bean and broth labels for potential allergens.
Nutritional Information (per serving)
Calories: 340. Total Fat: 7 g. Carbohydrates: 56 g. Protein: 13 g.
Save to Pinterest Give the soup a taste before serving—the flavors get even better after a short rest. Enjoy with crusty bread for a perfectly cozy meal.
Common Recipe Questions
- → What types of beans work best in this dish?
Cannellini and borlotti beans are traditional choices, offering a creamy texture and rich flavor. Kidney beans can be substituted if needed.
- → How can I prevent the pasta from becoming too soft?
Cook the pasta until just al dente and avoid overcooking, as it continues to soften when added to the hot broth.
- → Can I make this dish vegan?
Yes, omit the Parmesan cheese or replace it with a plant-based alternative to keep it vegan-friendly.
- → What herbs enhance the flavor of this soup?
Dried oregano and thyme add aroma and depth, while fresh parsley provides a bright finish at the end.
- → How can I adjust the thickness of the broth?
For a thinner broth, simply add more vegetable broth or water when reheating or during cooking.