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
Scale
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
