Description
Pasta e Fagioli Soup is a classic Italian dish that warms the soul with its hearty combination of beans, pasta, and flavorful broth. This vegetarian recipe is perfect for a cozy night in or to impress guests with a comforting bowl of goodness.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (15 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook until softened, about 6–8 minutes.
- Stir in the oregano, thyme, and red pepper flakes if using. Add the tomato paste and cook for another minute.
- Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
- Stir in the cannellini and kidney beans, then add the pasta. Simmer until the pasta is al dente, about 10 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in fresh parsley.
- Serve hot with grated Parmesan on top.
Notes
- For a richer flavor, mash some of the beans before adding the pasta. This creates a thicker, creamier broth.
- You can also swap in pancetta at the beginning for a heartier, meat-based version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 5mg
