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Pasta e Fagioli Recipe

Pasta e Fagioli Recipe


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4.7 from 25 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

A comforting and hearty Italian soup, Pasta e Fagioli is a delicious blend of beans, pasta, and vegetables in a flavorful broth. This easy-to-make vegetarian soup is perfect for a cozy weeknight meal.


Ingredients

Scale

For the Soup:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (15 oz) can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 3/4 cup ditalini pasta
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

For Serving:

  • Grated Parmesan cheese (optional)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
  2. Add Seasonings: Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute.
  3. Cook Soup: Add crushed tomatoes and broth, bring to a boil. Stir in beans, simmer for 10 minutes. Add pasta and cook until tender.
  4. Season and Serve: Season with salt and pepper, stir in parsley. Serve hot, topped with Parmesan if desired.

Notes

  • To make ahead, cook the pasta separately and add before serving to retain texture.
  • Blend a cup of the soup for a thicker consistency.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 310
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 9g
  • Protein: 13g
  • Cholesterol: 0mg