Pasta e Fagioli Classic Italian

A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.

Pasta e Fagioli brings me back to chilly weekend afternoons at my grandmother's kitchen table, where the aroma of simmering vegetables and tomatoes made the whole house feel warm. Now I prepare this soup for my own family, and every bowl feels like a small celebration of comfort food.

Ingredients

• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, finely chopped
• Carrots: 2 medium, diced
• Celery stalks: 2, diced
• Garlic cloves: 3, minced
• Cannellini beans: 1 can (15 oz / 400 g), drained and rinsed
• Borlotti or kidney beans: 1 can (15 oz / 400 g), drained and rinsed
• Small pasta: 3/4 cup (120 g), such as ditalini or elbow macaroni
• Diced tomatoes: 1 can (14 oz / 400 g)
• Low-sodium vegetable broth: 4 cups (1 liter)
• Dried oregano: 1 teaspoon
• Dried thyme: 1 teaspoon
• Chili flakes: 1/2 teaspoon (optional)
• Salt and freshly ground black pepper: To taste
• Fresh parsley: 1/4 cup chopped
• Grated Parmesan cheese: For serving (optional)
• Extra virgin olive oil: For drizzling

Instructions

Sauté Vegetables:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6–7 minutes until softened.

Add Garlic:

Stir in garlic and cook for 1 minute until fragrant.

Simmer Broth and Tomatoes:

Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes, salt, and pepper. Bring to a simmer.

Add Beans:

Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes to allow flavors to meld.

Cook Pasta:

Add pasta and cook according to package instructions until al dente, stirring occasionally.

Adjust & Finish:

Taste and adjust seasoning if needed. If soup is too thick, add more broth or water.

Add Herbs:

Remove from heat. Stir in fresh parsley.

Serve:

Ladle into bowls, top with Parmesan and a drizzle of olive oil if desired. Serve hot.

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This recipe always sparks lively conversation around our dining table, where everyone fights for the last ladle of soup. It's become a rainy day staple that even the youngest members of the family eagerly request.

Required Tools

You'll want a large soup pot for simmering, as well as a sturdy cutting board and knife to prep your vegetables. A wooden spoon and ladle are helpful for stirring and serving the soup, ensuring even portions.

Allergen Information

This soup contains gluten in the pasta, but you can easily substitute gluten-free pasta. Cheese can be omitted or replaced for a dairy-free option, and always check bean and broth labels to avoid any unseen allergens.

Nutritional Information

Each serving delivers roughly 340 calories, with 13 g protein, 56 g carbohydrates, and 7 g total fat. It's a well-balanced dish that's filling but won't weigh you down.

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Enjoy this hearty Pasta e Fagioli with crusty bread and know that you'll have leftovers ready for an easy lunch tomorrow.

Recipe Guide

→ What pasta works best for this dish?

Small shapes like ditalini or elbow macaroni are ideal as they cook evenly and complement the broth's texture without overpowering the beans.

→ Can I make this soup vegan?

Yes, simply omit the Parmesan cheese or substitute it with a plant-based alternative to keep it dairy-free.

→ How do I prevent the pasta from overcooking?

Cook the pasta al dente according to package instructions and avoid over-simmering to maintain its firm texture, as it softens more in the soup.

→ What herbs enhance the flavor?

Dried oregano and thyme add classic Italian aroma and depth, while fresh parsley brightens the finish.

→ Can this dish be prepared ahead?

Yes, though the soup may thicken when stored. Add extra broth or water when reheating to restore the desired consistency.