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Pasta Fagioli Soup

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Pasta Fagioli Soup is a hearty, comforting Italian soup made with pasta, beans, vegetables, and herbs in a savory tomato broth. It’s budget-friendly, full of flavor, and easy to make.

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, 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 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 cup dried ditalini pasta
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook for 5–7 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in diced tomatoes, tomato paste, vegetable broth, beans, oregano, basil, thyme, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
  5. Meanwhile, cook the pasta separately in a pot of salted water until al dente. Drain and set aside.
  6. Add cooked pasta to the soup just before serving or place in individual bowls and ladle soup over it.
  7. Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.

Notes

  • Cook pasta separately to avoid sogginess when storing leftovers.
  • Add spinach or kale during the last 5 minutes of cooking for extra nutrients.
  • Use gluten-free pasta to make the recipe gluten-free.

Nutrition

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