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Pasta e Fagioli

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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.

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

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add diced tomatoes and tomato paste. Stir and cook for 1–2 minutes to deepen flavor.
  4. Pour in broth and bring to a gentle simmer.
  5. Add cannellini beans, kidney beans, oregano, basil, salt, black pepper, and red pepper flakes if using.
  6. Simmer uncovered for 10–15 minutes to allow flavors to meld.
  7. Stir in pasta and cook according to package instructions until tender.
  8. Taste and adjust seasoning. Add extra broth or water if soup becomes too thick.
  9. 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

Find it online: https://thefamilycooking.com/pasta-e-fagioli-2/