Description
Pasta e Fagioli is a hearty Italian soup made with tender beans, small pasta, vegetables, and savory broth. It’s a comforting, flavorful dish perfect for chilly nights or family meals.
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)
Instructions
- In a large pot or Dutch oven over medium heat, warm olive oil. Add onion, garlic, carrots, and celery, cooking for 5–7 minutes until softened.
- Stir in diced tomatoes and chicken broth, and bring to a boil.
- 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.
- Add ditalini pasta and cook according to package directions (about 8–10 minutes) until al dente. Add extra broth or water if the soup thickens too much.
- Ladle soup into bowls and top with grated Parmesan and chopped parsley (or basil). Serve warm.
Notes
- Add a Parmesan rind while simmering for a richer broth.
- For a creamier texture, mash some beans before adding them to the soup.
- For a meaty version, brown pancetta or Italian sausage with the vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
