Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
Pasta e Fagioli brings me back to chilly weekend afternoons at my grandmother's kitchen table, where the aroma of simmering vegetables and tomatoes made the whole house feel warm. Now I prepare this soup for my own family, and every bowl feels like a small celebration of comfort food.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery stalks: 2, 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), such as 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 freshly ground black pepper: To taste
- Fresh parsley: 1/4 cup chopped
- Grated Parmesan cheese: For serving (optional)
- Extra virgin olive oil: For drizzling
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Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6–7 minutes until softened.
- Add Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer Broth and Tomatoes:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes, salt, and pepper. Bring to a simmer.
- Add Beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to allow flavors to meld.
- Cook Pasta:
- Add pasta and cook according to package instructions until al dente, stirring occasionally.
- Adjust & Finish:
- Taste and adjust seasoning if needed. If soup is too thick, add more broth or water.
- Add Herbs:
- Remove from heat. Stir in fresh parsley.
- Serve:
- Ladle into bowls, top with Parmesan and a drizzle of olive oil if desired. Serve hot.
Save 
Save This recipe always sparks lively conversation around our dining table, where everyone fights for the last ladle of soup. It's become a rainy day staple that even the youngest members of the family eagerly request.
Required Tools
You'll want a large soup pot for simmering, as well as a sturdy cutting board and knife to prep your vegetables. A wooden spoon and ladle are helpful for stirring and serving the soup, ensuring even portions.
Allergen Information
This soup contains gluten in the pasta, but you can easily substitute gluten-free pasta. Cheese can be omitted or replaced for a dairy-free option, and always check bean and broth labels to avoid any unseen allergens.
Nutritional Information
Each serving delivers roughly 340 calories, with 13 g protein, 56 g carbohydrates, and 7 g total fat. It's a well-balanced dish that's filling but won't weigh you down.
Save 
Save Enjoy this hearty Pasta e Fagioli with crusty bread and know that you'll have leftovers ready for an easy lunch tomorrow.
Recipe Guide
- → What pasta works best for this dish?
Small shapes like ditalini or elbow macaroni are ideal as they cook evenly and complement the broth's texture without overpowering the beans.
- → Can I make this soup vegan?
Yes, simply omit the Parmesan cheese or substitute it with a plant-based alternative to keep it dairy-free.
- → How do I prevent the pasta from overcooking?
Cook the pasta al dente according to package instructions and avoid over-simmering to maintain its firm texture, as it softens more in the soup.
- → What herbs enhance the flavor?
Dried oregano and thyme add classic Italian aroma and depth, while fresh parsley brightens the finish.
- → Can this dish be prepared ahead?
Yes, though the soup may thicken when stored. Add extra broth or water when reheating to restore the desired consistency.
