Description
Pasta Fagioli is a classic Italian bean and pasta soup that is hearty, flavorful, and perfect for any season. This comforting soup combines cannellini and kidney beans with vegetables, herbs, and small pasta, simmered in a savory broth and topped with fresh parsley and Parmesan cheese. It’s an easy, nutritious, and versatile recipe suitable for vegetarians and can be made vegan with simple adjustments.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
Main Ingredients
- 1 (15 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
Toppings
- Grated Parmesan cheese for serving
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the finely chopped onion, minced garlic, diced carrot, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Herbs and Spices: Stir in dried oregano, dried thyme, and optional red pepper flakes. Cook everything together for about 1 minute to release the flavors of the herbs and spices.
- Add Tomatoes, Broth, and Beans: Pour in the crushed tomatoes and vegetable or chicken broth, then add the drained and rinsed cannellini and kidney beans. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce heat to low, cover partially, and let the soup simmer gently for 10 minutes to allow the flavors to meld together.
- Cook the Pasta: Stir in the small pasta directly into the soup. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and tender.
- Season and Finish: Taste the soup and season with salt and black pepper according to your preference. Remove from heat, then stir in the chopped fresh parsley for a fresh burst of flavor.
- Serve: Ladle the soup into bowls and top each serving with grated Parmesan cheese. Serve hot and enjoy this comforting Italian classic.
Notes
- For a thicker texture, mash some of the beans before adding the pasta to give the soup a creamier consistency.
- Make this recipe vegetarian or vegan by using vegetable broth and omitting the Parmesan cheese or substituting with a vegan alternative.
- For a heartier, meatier version, add cooked Italian sausage or pancetta when sautéing the vegetables.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
