Save 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 on a chilly evening in Rome, and now I love recreating it at home for a comforting family meal.
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) (e.g., 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 the vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6 minutes until softened.
- Add the garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer the broth:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (optional), salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to meld flavors.
- Cook the pasta:
- Add pasta and cook according to package instructions until al dente, stirring occasionally.
- Final seasoning:
- Taste and adjust seasoning as needed. Add more broth or water if the soup is too thick.
- Add parsley and serve:
- Remove from heat, stir in fresh parsley, and ladle into bowls. Top with Parmesan and a drizzle of olive oil if desired.
Save This soup brings everyone together on chilly nights and has become a family favorite for simple, cozy dinners.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten if pasta is used; choose gluten-free if required. Contains dairy if Parmesan is used; omit or substitute as needed. Check bean and broth labels for allergens.
Nutritional Information
Each serving provides about 340 calories, 7 g fat, 56 g carbohydrates, and 13 g protein.
Save Serve hot with crusty bread for an authentic Italian experience. Enjoy every comforting spoonful!
Recipe Questions
- → What type of beans are used in Pasta e Fagioli?
Cannellini and borlotti (or kidney) beans are typically used, offering a creamy texture and rich flavor.
- → Can I substitute the pasta in this dish?
Yes, small pasta shapes like ditalini or elbow macaroni work well; avoid overcooking as pasta continues softening in the broth.
- → How is the soup thickened if it becomes too thin?
If the broth is too thin, cook down uncovered to reduce or add small amounts of broth or water to adjust consistency.
- → Is it possible to make this vegetarian or vegan friendly?
This dish is vegetarian by default; to make it vegan, simply omit the Parmesan cheese or use a plant-based alternative.
- → What herbs give this dish its distinctive flavor?
Dried oregano and thyme impart a warm, earthy aroma that complements the tomato base and beans perfectly.
- → How long does it take to prepare?
Preparation takes about 15 minutes with an additional 35 minutes cooking time, totaling roughly 50 minutes.