Save to Pinterest 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 Florence, and the blend of tender pasta and beans became my go-to for family dinners.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic cloves: 3, minced
- Cannellini beans: 1 can (400 g), drained and rinsed
- Borlotti or kidney beans: 1 can (400 g), drained and rinsed
- Small pasta: 3/4 cup (120 g), such as ditalini or elbow macaroni
- Diced tomatoes: 1 can (400 g)
- Vegetable broth: 4 cups (1 liter), low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Salt and pepper: To taste
- Chopped parsley: 1/4 cup, for garnish
- Grated Parmesan cheese (optional): For serving
- 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 for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer broth:
- Add diced tomatoes, vegetable broth, dried oregano, dried thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes.
- Add pasta:
- Add pasta and cook until al dente according to package instructions (about 8–10 minutes), stirring occasionally.
- Adjust:
- Taste and adjust seasoning if needed. If soup is too thick, add additional broth or water.
- Finish:
- Remove from heat and stir in chopped parsley.
- Serve:
- Ladle soup into bowls and top with grated Parmesan and olive oil, if desired. Serve hot.
Save to Pinterest My family loves gathering around the table for this soup, especially with fresh bread and lively conversation.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten (pasta) and dairy (Parmesan). Use gluten-free pasta and omit cheese for dietary restrictions.
Nutritional Information
Calories: 340, Total Fat: 7 g, Carbohydrates: 56 g, Protein: 13 g (per serving)
Save to Pinterest Enjoy a bowl of warming Pasta e Fagioli for a satisfying, nourishing meal that tastes great any day of the week.
Common Questions
- → What type of pasta works best in this dish?
Small shapes like ditalini or elbow macaroni cook evenly and mingle well with the beans and broth.
- → Can I make this dish vegan-friendly?
Yes, simply omit the Parmesan or use a plant-based alternative for a vegan variation.
- → How can I adjust the thickness of the broth?
Add more vegetable broth or water if the dish becomes too thick, especially when reheating leftovers.
- → What herbs enhance the flavor profile?
Dried oregano and thyme provide classic Italian aromatics that complement the tomato and beans perfectly.
- → Is there an option to enrich the flavor further?
Add a Parmesan rind during simmering for additional depth, removing it before serving.