Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 14.5 oz diced tomatoes (1 can); 4 cups chicken broth (low or no sodium); 15 oz cannellini beans, drained and rinsed; 15 oz red kidney beans, drained and rinsed; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp red pepper flakes (optional); 1 chicken bouillon cube; 1 cup ditalini (or other small) pasta; Salt and pepper, to taste; Parmesan cheese, freshly grated (for serving); Fresh parsley, chopped (for garnish)

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Short Description

Pasta e Fagioli is a hearty Italian soup combining tender beans, small pasta, vegetables, and savory broth into a comforting, crowd‑pleasing dish—perfect for chilly nights or simple family meals.

Why You’ll Love This Recipe

One‑pot wonder: Hearty, warm, and minimal cleanup
Nutritious & balanced: Loaded with beans, veggies, and pasta
Adaptable: Customize with protein, herbs, or gluten‑free pasta
Flavor improves over time: Delicious reheated leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
14.5 oz diced tomatoes (1 can)
4 cups chicken broth (low or no sodium)
15 oz cannellini beans, drained and rinsed
15 oz red kidney beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
1 chicken bouillon cube
1 cup ditalini (or other small) pasta
Salt and pepper, to taste
Parmesan cheese, freshly grated (for serving)
Fresh parsley, chopped (for garnish)

Directions

Sauté the base: In a large pot or Dutch oven over medium heat, warm olive oil. Add onion, garlic, carrots, and celery, cooking 5–7 minutes until softened.
Add tomatoes and broth: Stir in diced tomatoes and chicken broth, bring to a boil.
Season and simmer: Stir in both beans, oregano, basil, red pepper flakes (if using), and bouillon cube. Season with salt and pepper. Reduce heat and simmer for 15 minutes.
Cook pasta: Add ditalini and cook per package directions (about 8–10 minutes) until al dente. Add extra broth or water if the soup thickens too much.
Serve: Ladle into bowls and top with grated Parmesan and chopped parsley (or basil).

Servings and timing

Serves: 6–8
Prep time: 10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

Parmesan rind: Add rind while simmering for richer broth.
Creamier texture: Mash some beans before adding for extra thickness.
Gluten‑free: Use gluten‑free pasta, or swap pasta for rice/quinoa.
Bright finish: Add a splash of red wine vinegar or lemon juice before serving.
Meaty option: Brown pancetta or Italian sausage with the veggies for added flavor.

Storage/reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months.
Reheating: Gently warm over medium heat, adding broth or water as needed to restore desired consistency;

FAQs

1. Can I use vegetable broth instead of chicken broth?

Yes—vegetable broth keeps it vegetarian and still delivers great flavor.

2. What pasta can I substitute for ditalini?

Use elbow, small shells, or orzo—just adjust cooking time and volume as needed.

3. How spicy is this soup?

Only if you add red pepper flakes. You can omit them if you prefer mild flavors.

4. Can I make it on the stovetop and finish in the oven?

Yes—after simmering, transfer to a 350 °F oven for 15 minutes to meld flavors.

5. Does adding a Parmesan rind make a difference?

Definitely—it adds umami depth and subtle richness to the broth.

6. Can I prepare it ahead?

Yes—it tastes even better the next day. Store, then gently reheat before serving.

7. How do I prevent mushy pasta?

Don’t overcook. Store pasta separately if you expect leftovers, then stir it in before serving.

8. Can I add meat?

Absolutely—sausage, pancetta, or ground beef make it more substantial.

9. Is this gluten‑free?

Use gluten-free pasta or swap pasta for grains like rice or quinoa.

10. Can I make it vegan?

Use vegetable broth, omit the bouillon cube (or use a vegan bouillon), and skip the cheese garnish.

Conclusion

Pasta e Fagioli is a comforting classic that blends vegetables, beans, and pasta into a warm, wholesome soup perfect for any season. With simple ingredients, easy prep, and endless personalization, it’s a go-to meal for satisfying hunger and warming souls. Serve it garnished with Parmesan and fresh parsley, and enjoy with crusty bread for a cozy, complete dinner.

Maggie

Pasta e Fagioli