Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
The first time I made Pasta e Fagioli Soup, my kitchen was filled with the warmth of simmering tomatoes and herbs. This recipe quickly became a weekday staple in our home for its simplicity and delicious taste.
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)
- Low-sodium vegetable broth: 4 cups (1 liter)
- 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 vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook about 6 & 7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add broth and tomato:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes if using, salt, and pepper. Bring to a simmer.
- Stir in beans:
- Add cannellini and borlotti beans. Let the soup simmer uncovered for 10 minutes so flavors meld.
- Add pasta:
- Add pasta and cook until al dente, stirring occasionally (about 8 & 10 minutes).
- Adjust and finish:
- Taste and adjust seasoning. If too thick, add a splash of broth or water.
- Stir in parsley:
- Remove from heat and stir in fresh parsley.
- Serve:
- Ladle into bowls, top with Parmesan and a drizzle of olive oil if desired. Enjoy hot.
Save Our family tradition is to prepare Pasta e Fagioli on rainy afternoons so we can gather around the table with bowls of steaming soup and plenty of bread for dipping.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, and ladle are all you need for this recipe.
Allergen Information
Contains gluten from pasta and dairy if you use Parmesan. Use gluten-free pasta and dairy-free cheese as alternatives if needed.
Nutritional Information
Each serving provides about 340 calories, 7 g total fat, 56 g carbohydrates, and 13 g protein.
Save This soup is even better the next day—add a little broth and reheat gently for an easy, delicious leftover meal.
Common Questions
- → What type of pasta works best in this dish?
Small pasta shapes like ditalini or elbow macaroni work best as they blend well with the beans and broth without overpowering the texture.
- → Can this dish be made vegan?
Yes, simply omit the Parmesan cheese or replace it with a plant-based alternative to keep it vegan-friendly.
- → How do I prevent the pasta from becoming too soft?
Cook the pasta al dente according to package instructions and avoid overcooking since it will continue to soften in the broth.
- → What herbs complement the flavor here?
Dried oregano and thyme add a subtle earthiness and depth that balance the tomato and bean flavors beautifully.
- → How can I adjust the broth thickness?
If the dish thickens too much, simply stir in a splash of vegetable broth or water before serving for desired consistency.