Description
A traditional Italian comfort food, Pasta Fagioli (“pasta and beans”) is a hearty soup made with pasta, beans, vegetables, and herbs simmered in a flavorful tomato broth. Cozy, nourishing, and budget-friendly!
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Herbs and Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
Canned Ingredients:
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
Additional:
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 6 minutes.
- Stir in garlic, oregano, basil, and red pepper flakes; cook 1 minute until fragrant.
- Add diced tomatoes, broth, beans, and bay leaf. Stir and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in pasta and cook until al dente, about 8–10 minutes.
- Remove bay leaf, then stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and more Parmesan before serving.
Notes
- For extra creaminess, mash some of the beans before adding them to the soup.
- This soup thickens as it sits; add extra broth or water when reheating.
- Can be made vegetarian by using vegetable broth and skipping Parmesan (or using a dairy-free version).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg
