If there’s ever been a dish that defines pure comfort in a bowl, it’s Pasta Fagioli. This classic Italian soup brings together tender beans, petite pasta, and a bright, herby-tomato broth that’s satisfying and surprisingly simple to prepare. Each spoonful is rustic and wholesome, with layers of flavor from aromatic vegetables, creamy beans, and the sweet tang of tomatoes. Whether you’re seeking a warming dinner on a chilly night or a crowd-pleaser for friends and family, Pasta Fagioli never disappoints!
Ingredients You’ll Need
Pasta Fagioli shines because it relies on everyday ingredients, all working together in harmony to deliver loads of flavor. There’s no need for anything fancy—each component plays a starring role, from the rich olive oil to the sprinkle of parmesan at the end.
- Olive oil: Adds a silky foundation and helps the vegetables release their natural sweetness during sautéing.
- Yellow onion: Brings a subtle sweetness and depth of flavor to the soup base.
- Carrots: Offer a gentle sweetness and bright orange color that pops in every bowl.
- Celery stalks: Deliver freshness and crunch, crucial for the soul of a classic Italian soffritto.
- Garlic cloves: Infuse the soup with warmth and aromatic intensity—don’t skip this key note!
- Dried oregano: Adds an herby earthiness that complements the tomatoes and beans perfectly.
- Dried basil: Offers sweet, peppery notes that make the broth truly sing.
- Crushed red pepper flakes (optional): Toss in a pinch if you like a little heat for extra character.
- Diced tomatoes: Provide a tangy, fruity base and contribute to that signature brothy red hue.
- Low-sodium chicken or vegetable broth: Keeps the soup flavorful without making it overly salty—vegetable broth for a vegetarian version.
- Cannellini beans: These creamy white beans are hearty, mild, and essential for Pasta Fagioli’s soulfulness.
- Red kidney beans: Bring a beautiful pop of color and slightly firmer texture.
- Ditalini pasta: The star pasta shape, these little tubes are the perfect bite-size for soup!
- Grated Parmesan cheese: Melts into the soup for a salty, umami-rich finishing touch.
- Salt and black pepper: Essential seasonings for rounding out all the flavors, always to taste.
- Fresh parsley (optional): A final sprinkle for color and fresh aroma before serving.
How to Make Pasta Fagioli
Step 1: Create the Flavorful Base
Start by warming your olive oil in a large pot over medium heat—when it shimmers, toss in the chopped onion, carrots, and celery. Let these sweat and soften for about 5 to 7 minutes; you’ll notice the kitchen beginning to fill with that classic, cozy aroma. This trio is the backbone of so many Italian soups and gives your Pasta Fagioli unbeatable flavor right from the start.
Step 2: Build the Herby Depth
Once the veggies have softened, add the minced garlic, oregano, basil, and crushed red pepper flakes (if you’re feeling spicy). Give everything a good stir and cook for just a minute until the garlic is fragrant—this quick step wakes up the dried herbs and infuses the pot with even more aromatic depth.
Step 3: Add Tomatoes and Broth
Pour in the diced tomatoes and your chosen broth. These create the flavorful, vibrant liquid that defines Pasta Fagioli. Turn up the heat and bring the mixture to a gentle boil, stirring occasionally so all the flavors start to meld. If you love a richer tomato flavor, crush a few of the tomato chunks with your spoon to thicken the soup as it cooks.
Step 4: Beans and Pasta Join the Party
Add both the cannellini and red kidney beans (be sure to drain and rinse them first) to the pot, along with the ditalini pasta. Stir to combine, then reduce the heat to a steady simmer. Let everything bubble gently for about 10 to 12 minutes, or until the pasta is cooked al dente but still has a nice bite. The starch from the pasta will naturally thicken the soup, making it extra hearty.
Step 5: Season and Finish
Taste your Pasta Fagioli and season with salt and freshly ground black pepper, making any final adjustments to fit your preferences. Turn off the heat, then stir in the grated Parmesan (let it melt in for creaminess and a savory finish). Ladle steaming bowls of soup and sprinkle generously with fresh parsley if desired. Serve piping hot, with extra Parmesan on the side for those who just can’t get enough.
How to Serve Pasta Fagioli
Garnishes
This soup loves a good flourish! Classic fresh parsley adds green brightness, while another dusting of grated Parmesan brings extra savory depth. For something a bit fancier, a swirl of good olive oil or a sprinkle of cracked black pepper elevates the presentation and flavor.
Side Dishes
Pair your Pasta Fagioli with thick slices of crusty Italian bread—or, even better, garlicky toasted bread perfect for dunking. A crisp green salad dressed with a punchy vinaigrette brings a refreshing contrast to the rich, hearty soup. For heartier appetites, indulge with a side of antipasto or roasted vegetables.
Creative Ways to Present
Think beyond the typical bowl! Serve Pasta Fagioli in small mugs for an appetizer, or ladle into bread bowls for a fun, edible twist. For a cozy gathering, bring the pot to the table and let everyone sprinkle their own toppings—Parmesan, parsley, or even a splash of chili oil.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta Fagioli actually gets better after a day in the fridge, as the flavors have extra time to develop. Transfer cooled soup to an airtight container and refrigerate for up to 4 days. The pasta will keep absorbing liquid, so the soup thickens with time—just add a splash of broth or water when reheating to bring it back to perfect consistency.
Freezing
To freeze, let the soup cool completely, then ladle into freezer-safe containers, leaving an inch at the top for expansion. It stores well for up to 3 months. Just know that the pasta will get softer after freezing—if you prefer, you can freeze the soup without the pasta and add freshly cooked ditalini when reheating.
Reheating
Warm leftover Pasta Fagioli gently in a pot over medium heat, stirring occasionally. Add extra broth as needed to loosen the texture. If microwaving individual portions, cover and heat in one-minute intervals, stirring in between. Always finish with a fresh sprinkle of Parmesan to bring back that just-cooked flavor!
FAQs
Can I use a different type Soup
Absolutely! While ditalini is traditional and perfect for scooping up beans, you can substitute small shells, elbow macaroni, or even broken spaghetti. Just keep an eye on the cooking time for whatever shape you use.
Is Pasta Fagioli vegetarian?
It’s easy to make Pasta Fagioli completely vegetarian—just use vegetable broth and check that your Parmesan is vegetarian-friendly, as some cheese contains animal rennet. The result is still every bit as hearty and flavorful.
Can I make Pasta Fagioli gluten-free?
Yes, simply substitute your favorite gluten-free small pasta. Double-check the label to confirm it will hold up well in soups, as some gluten-free types can become mushy after simmering.
What beans can I use besides cannellini and kidney beans?
Feel free to get creative! Great Northern beans and navy beans are classic substitutes that work beautifully. Chickpeas or even black beans add different textures and subtle flavors if you feel like shaking things up.
How can I adjust the spice level?
The crushed red pepper flakes are completely optional and customizable. Add a generous pinch if you love spicy food, or leave them out for a milder, kid-friendly soup. You can even offer them at the table for guests to season to their own taste.
Final Thoughts
There’s just something magical about sharing a steaming bowl of Pasta Fagioli—you’ll want to make it again and again. From its humble roots to its heartwarming flavors, this is one of those classic recipes that never goes out of style. Give it a try, and let it become a treasured favorite in your kitchen, too!
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Pasta Fagioli Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Italian soup, Pasta Fagioli is a classic dish packed with beans, vegetables, pasta, and savory Parmesan cheese. Perfect for a cozy night in or to warm up on a chilly day.
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Herbs and Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
Canned Goods:
- 1 can (15 ounces) diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
Additional:
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil. Add onion, carrots, and celery. Sauté until softened.
- Add Flavor: Stir in garlic, oregano, basil, and red pepper flakes. Cook until fragrant.
- Cook Soup: Add tomatoes and broth. Bring to a boil. Stir in beans and pasta. Simmer until pasta is cooked.
- Season and Serve: Season with salt and pepper. Stir in Parmesan. Garnish with parsley. Serve hot.
Notes
- This soup thickens upon standing, add more broth when reheating.
- For a vegetarian version, use vegetable broth and vegetarian-friendly Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
