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, my kitchen was filled with the delicious scent of simmering tomatoes and herbs. This recipe quickly became a favorite go-to whenever I wanted a nourishing, warming meal to share with family.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic cloves: 3, 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)
- Vegetable broth: 4 cups (1 liter), low-sodium
- 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
- Start the vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and saute for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Build the base:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Simmer with beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to allow flavors to meld.
- Cook the pasta:
- Add pasta and cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally.
- Final taste:
- Taste and adjust seasoning if needed. If soup is too thick, add a bit more broth or water.
- Finish:
- Remove from heat. Stir in fresh parsley.
- Serve:
- Ladle into bowls, top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Save This soup is a staple in our home, especially on chilly evenings when everyone gathers around the table for seconds. It always brings back memories of family dinners and laughter.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten (pasta). Contains dairy if using Parmesan. Check bean and broth labels for potential allergens.
Nutritional Information (per serving)
Calories: 340. Total Fat: 7 g. Carbohydrates: 56 g. Protein: 13 g.
Save This timeless soup is perfect for sharing and adaptable to suit any taste or occasion. Enjoy your bowl of comfort with fresh herbs and a sprinkle of cheese!
Kitchen Tips & Answers
- → What pasta works best for this dish?
Small shapes like ditalini or elbow macaroni hold broth well and cook evenly. Avoid overcooking to prevent mushiness.
- → Can I make it vegan?
Yes, omit Parmesan or replace with plant-based cheese to keep it vegan-friendly without losing flavor.
- → How can I thicken or thin the soup?
Simmer longer to thicken or add extra vegetable broth or water to thin it to your preferred consistency.
- → What herbs enhance the flavor?
Dried oregano and thyme provide a classic savory depth, balanced by the freshness of parsley at the end.
- → How to store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently, adding broth or water if it thickens too much.