This Pasta Fagioli That Is Bound to Be a Hit is pure comfort in a bowl—hearty beans, tender pasta, and a rainbow of vegetables all simmer together in a fragrant tomato broth that tastes like home. It’s the kind of rustic Italian soup that you’ll want to make on repeat, whether you’re feeding a hungry family or just craving a cozy night in. With its simple ingredients and big flavors, this recipe is foolproof, endlessly customizable, and guaranteed to impress anyone lucky enough to grab a spoonful.
Ingredients You’ll Need
The magic of Pasta Fagioli That Is Bound to Be a Hit is all about using humble, everyday ingredients that come together to create something extraordinary. Each element brings its own special flair—whether it’s sweetness, texture, or that irresistible savory depth—so don’t skip a thing!
- Olive oil: The foundation for sautéing your veggies and building rich, aromatic flavor from the very start.
- Onion: Finely chopped onion adds subtle sweetness and depth to the soup’s base.
- Carrots: Diced carrots offer a pop of color and a gentle, earthy sweetness.
- Celery: Celery’s mild crunch balances out the softer textures and gives a classic Italian soup vibe.
- Garlic: Minced garlic brings out irresistible aroma and a punch of flavor.
- Dried oregano: Essential for that authentic Italian herb profile—just a pinch packs a punch.
- Dried basil: Sweet and fragrant, basil elevates the tomato base beautifully.
- Red pepper flakes (optional): Add a touch of heat if you like some spice—just a sprinkle goes a long way.
- Diced tomatoes (with juices): Canned tomatoes make the broth vibrant, tangy, and full of body.
- Cannellini beans: Creamy and mild, they melt into the soup while adding protein and fiber.
- Red kidney beans: Their heartier texture and color make the soup even more satisfying and beautiful.
- Low-sodium chicken or vegetable broth: The flavorful base that ties every ingredient together—choose vegetable broth for a vegetarian version.
- Ditalini pasta (or small pasta of choice): These tiny tubes are traditional, but any small pasta will soak up the broth and become deliciously tender.
- Salt and black pepper: Don’t forget to season to taste—every good soup needs a little balance.
- Fresh parsley: Chopped parsley adds brightness, color, and a fresh finish.
- Grated Parmesan cheese: Sprinkle on top for a savory, nutty flourish that melts into every bite.
How to Make Pasta Fagioli That Is Bound to Be a Hit
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and let them gently sauté for about 6 to 8 minutes. You want the vegetables to soften and begin releasing their sweet aroma—this is the soul of your soup, so take your time and stir occasionally.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if you’re feeling spicy. Cook for just a minute, until the garlic is fragrant and the herbs have woken up. This step creates the unmistakable Italian flavor foundation that makes Pasta Fagioli That Is Bound to Be a Hit so irresistible.
Step 3: Build the Broth
Pour in the canned diced tomatoes (with all their juices), cannellini beans, kidney beans, and your chosen broth. Give everything a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for 15 to 20 minutes. This allows all the flavors to mingle and deepen—your kitchen will smell absolutely amazing.
Step 4: Add the Pasta
Now stir in the ditalini (or your favorite small pasta). Let the soup simmer for another 10 to 12 minutes, until the pasta is perfectly tender. Keep an eye on the pot and give it a stir every now and then so nothing sticks to the bottom. Taste and season with salt and black pepper as needed.
Step 5: Finish and Serve
Take the pot off the heat and stir in the fresh parsley for a pop of color and freshness. Ladle the soup into bowls while it’s piping hot, and finish with a generous sprinkle of grated Parmesan cheese. That’s it—your Pasta Fagioli That Is Bound to Be a Hit is ready to enjoy!
How to Serve Pasta Fagioli That Is Bound to Be a Hit
Garnishes
Top each bowl with extra grated Parmesan, a drizzle of good olive oil, and maybe a handful of fresh parsley or even basil leaves if you have them on hand. For a little zing, a twist of black pepper or a pinch of red pepper flakes will wake up the flavors in every spoonful.
Side Dishes
This is a soup that loves company! Serve your Pasta Fagioli That Is Bound to Be a Hit with a warm, crusty loaf of Italian bread or a simple green salad dressed with lemon and olive oil. Garlic bread or focaccia are classic partners for soaking up every last drop of the flavorful broth.
Creative Ways to Present
For a fun twist, ladle the soup into mugs for a cozy, handheld meal, or serve mini portions in small cups as a starter at a dinner party. You can even set out bowls of toppings—like extra cheese, chopped herbs, or red pepper flakes—so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Let your Pasta Fagioli That Is Bound to Be a Hit cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay delicious for up to 4 days. Remember, the pasta will continue to absorb broth as it sits, so the soup may thicken up a bit in the fridge.
Freezing
If you’d like to freeze leftovers, it’s best to do so before adding the pasta. The beans and broth freeze beautifully—just cool the soup, portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready to eat, thaw, reheat, and cook fresh pasta right before serving for the best texture.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, adding a splash of broth or water as needed to loosen it up. If you’re using the microwave, heat in short bursts and stir between each, so everything heats evenly. Top with fresh parsley and Parmesan to revive all those wonderful flavors.
FAQs
Can I use different types of beans in this recipe?
Absolutely! While cannellini and kidney beans are classic, you can swap in great northern beans, navy beans, or even black beans. Just be sure to drain and rinse any canned beans before adding them to your Pasta Fagioli That Is Bound to Be a Hit.
What if I don’t have ditalini pasta?
No problem at all—any small pasta shapes like elbow macaroni, small shells, or even orzo work beautifully. The key is to use something bite-size so it scoops up easily with each spoonful.
How can I make this recipe gluten-free?
Simply use your favorite gluten-free pasta and double-check your broth and cheese labels for hidden gluten. The rest of the ingredients are naturally gluten-free, so you can enjoy Pasta Fagioli That Is Bound to Be a Hit worry-free!
Is there a way to make it vegan?
Yes! Just use vegetable broth and skip the Parmesan or opt for a vegan cheese alternative. This soup is already packed with plant-based protein, so it’s perfect for vegans and vegetarians alike.
Can I add meat for extra protein?
Definitely! If you want to make your Pasta Fagioli That Is Bound to Be a Hit a little heartier, try adding browned Italian sausage, ground beef, or even shredded rotisserie chicken. Sauté the meat first, then proceed with the recipe as written.
Final Thoughts
If you’re searching for a soul-warming, crowd-pleasing meal, this Pasta Fagioli That Is Bound to Be a Hit delivers every time. It’s easy to make, full of nourishing ingredients, and guaranteed to win over anyone who tries it. Give it a go—even just once—and I bet it’ll become a staple in your kitchen, too!
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Pasta Fagioli That Is Bound to Be a Hit Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and comforting Pasta Fagioli is a classic Italian bean soup that’s packed with flavors from fresh vegetables, beans, herbs, and tender pasta. Perfect for a nourishing family meal, it’s easy to prepare on the stovetop and offers a satisfying vegetarian option when made with vegetable broth.
Ingredients
Vegetables
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Herbs & Spices
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
Liquids
- 2 tablespoons olive oil
- 1 can (15 ounces) diced tomatoes, undrained
- 4 cups low-sodium chicken or vegetable broth
Beans & Pasta
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 3/4 cup ditalini pasta (or small pasta of choice)
Finishing & Seasoning
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, then sauté for 6 to 8 minutes until the vegetables begin to soften and become fragrant.
- Add Garlic and Herbs: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if using. Cook for another minute to release the flavors.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with their juices, the drained cannellini and kidney beans, and the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes to meld the flavors.
- Cook the Pasta: Stir in the ditalini pasta and continue to simmer for 10 to 12 minutes, or until the pasta is tender but still firm to the bite.
- Season and Garnish: Season the soup with salt and black pepper to taste. Remove from heat and stir in the chopped fresh parsley. Ladle into bowls and top each serving with grated Parmesan cheese before serving.
Notes
- The soup thickens as it sits; add a splash of broth or water when reheating to loosen it up.
- For extra richness, stir in a small spoonful of pesto or drizzle a little olive oil over each serving.
- Use vegetable broth to keep the recipe vegetarian.
- Leftovers store well in the refrigerator for up to 3 days and can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
