Why You’ll Love This Recipe
This recipe combines pantry staples into a deeply satisfying soup that feels both nourishing and comforting. The combination of beans and pasta creates a hearty texture, while herbs and tomatoes build layers of flavor.
It’s also incredibly versatile and budget-friendly. You can easily adapt it with different beans, pasta shapes, or extra vegetables. Whether served as a main dish or alongside crusty bread, it’s a dependable, family-friendly favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, diced
carrots, diced
celery, diced
garlic cloves, minced
diced tomatoes (canned)
tomato paste
vegetable broth or chicken broth
cannellini beans, drained and rinsed
red kidney beans, drained and rinsed
small pasta (such as ditalini or small shells)
dried oregano
dried basil
salt
black pepper
red pepper flakes (optional)
fresh parsley, chopped
grated Parmesan cheese (optional)
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the diced tomatoes and tomato paste, stirring to combine. Let it cook for 1–2 minutes to deepen the flavor.
- Pour in the broth and bring the mixture to a gentle simmer.
- Stir in the cannellini beans, kidney beans, oregano, basil, salt, black pepper, and red pepper flakes if using.
- Simmer uncovered for about 10–15 minutes to allow the flavors to meld.
- Add the pasta directly to the pot and cook according to package instructions until tender.
- Taste and adjust seasoning if needed. If the soup becomes too thick, add a splash of broth or water.
- Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.
Servings and timing
Servings: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: Approximately 45 minutes
Variations
For a heartier version, add cooked ground beef or Italian sausage at the beginning with the vegetables. You can also include spinach or kale during the last few minutes of cooking for added greens.
If you prefer a thicker soup, mash some of the beans before adding them to the pot. For a lighter broth, increase the amount of liquid slightly.
You can also substitute chickpeas for one of the bean varieties or use whole wheat pasta for added fiber.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keep in mind that the pasta will continue to absorb liquid as it sits. When reheating, add extra broth or water to loosen the soup and warm gently on the stovetop or in the microwave.
For freezing, it’s best to freeze the soup without the pasta and cook fresh pasta when ready to serve. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
FAQs
What does Pasta e Fagioli mean?
It translates to “pasta and beans,” which are the two main ingredients in this traditional soup.
Can I make this recipe vegetarian?
Yes, simply use vegetable broth and skip any meat additions.
What type of pasta works best?
Small pasta shapes like ditalini or small shells work best because they blend well with the beans and broth.
Can I use dried beans instead of canned?
Yes, but they must be fully cooked before adding them to the soup.
How can I make the soup thicker?
Mash some of the beans or let the soup simmer uncovered to reduce slightly.
Can I add meat to this recipe?
Yes, browned ground beef or Italian sausage makes a delicious addition.
Is this soup gluten-free?
It can be made gluten-free by using gluten-free pasta.
Why is my soup too thick?
The pasta absorbs liquid as it sits. Simply add more broth or water when reheating.
Can I prepare this ahead of time?
Yes, it stores well and tastes even better the next day as the flavors develop.
What should I serve with Pasta e Fagioli?
Crusty bread, garlic bread, or a simple green salad pair perfectly with this soup.
Conclusion
Pasta e Fagioli is a timeless, comforting dish that turns simple ingredients into a flavorful and satisfying meal. With its hearty beans, tender pasta, and rich tomato broth, it’s the perfect recipe for cozy evenings or easy weeknight dinners. Once you try it, this classic soup is sure to become a regular favorite in your kitchen.
PrintPasta e Fagioli
Pasta e Fagioli is a classic Italian-inspired soup made with tender pasta, hearty beans, vegetables, and a rich tomato-based broth. This comforting, budget-friendly dish is perfect for cozy dinners and easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 4 cups vegetable broth or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup small pasta (ditalini or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes and tomato paste. Stir and cook for 1–2 minutes to deepen flavor.
- Pour in broth and bring to a gentle simmer.
- Add cannellini beans, kidney beans, oregano, basil, salt, black pepper, and red pepper flakes if using.
- Simmer uncovered for 10–15 minutes to allow flavors to meld.
- Stir in pasta and cook according to package instructions until tender.
- Taste and adjust seasoning. Add extra broth or water if soup becomes too thick.
- Ladle into bowls and garnish with fresh parsley and Parmesan cheese if desired.
Notes
- For a thicker soup, mash some of the beans before adding them.
- Add spinach or kale during the last few minutes for extra greens.
- Store in the refrigerator for up to 4 days.
- When reheating, add extra broth as pasta absorbs liquid.
- For freezing, freeze without pasta and cook fresh pasta when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
