Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
Whenever I make Pasta e Fagioli, the kitchen fills with the wonderful aroma of simmering tomatoes and herbs. I remember my grandmother used to ladle it into big bowls on chilly evenings, and it quickly became a family favorite.
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)
- Low-sodium vegetable broth: 4 cups (1 liter)
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese (optional): for serving
- Extra virgin olive oil: for drizzling
Instructions
- Prepare vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6 & 7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Build the broth:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes if using, salt, and pepper. Bring mixture to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes so flavors meld together.
- Cook pasta:
- Add pasta and cook until al dente, stirring occasionally. Follow package instructions (usually 8 & 10 minutes).
- Adjust seasoning:
- Taste and season as needed. If soup is too thick, add more broth or water.
- Finish:
- Remove from heat. Stir in fresh parsley.
- Serve:
- Ladle soup into bowls. Top each with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Save Sharing this soup at family gatherings has become a loved ritual. The kids especially enjoy adding their own grated cheese on top, making each bowl just right for them.
Serving Suggestions
Pair this soup with crusty bread and a fresh green salad for a complete meal. A dash of extra virgin olive oil adds richness and depth to each serving.
Storage & Reheating
Store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to loosen as needed.
Variations
Try whole wheat pasta, or add spinach near the end for extra color and nutrition. To make it gluten-free, simply substitute with gluten-free pasta.
Save This nourishing soup delivers flavor and comfort in every bowl. Enjoy with family and friends for a truly cozy experience.
Recipe Questions
- → What pasta works best for this dish?
Small shapes like ditalini or elbow macaroni work perfectly, holding the broth and beans well.
- → Can I make this without dairy?
Yes, simply omit the Parmesan or use a plant-based alternative to keep it dairy-free.
- → How do I avoid overcooked pasta?
Add pasta last and cook until al dente; leftovers may be softened by reheating with extra broth or water.
- → Are there common allergens in this preparation?
Contains gluten from pasta and dairy from Parmesan if used; gluten-free pasta and dairy alternatives are suitable substitutes.
- → How can I enhance the flavor?
Simmering with a Parmesan rind enhances richness; remove it before serving.
- → Is this dish suitable for vegetarians?
Yes, it uses vegetable broth and plant-based ingredients, ideal for a vegetarian diet.