Description
This hearty Italian soup, Pasta e Fagioli, meaning ‘pasta and beans,’ is comfort food at its finest. Loaded with vegetables, beans, and small pasta in a savory tomato broth, it’s simple, satisfying, and perfect for cozy weeknight dinners.
Ingredients
Vegetables:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
Seasonings:
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
Additional Ingredients:
- 1 (15 oz) can diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- ¾ cup ditalini or small pasta
- ¼ cup freshly grated Parmesan (for garnish)
- Fresh parsley or basil, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5–6 minutes.
- Stir in oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for 1 minute.
- Pour in diced tomatoes and broth. Bring to a simmer.
- Add cannellini and kidney beans. Simmer for 10–15 minutes.
- Stir in pasta and cook until al dente, about 8–10 minutes.
- Taste and adjust seasoning. Add more broth if soup gets too thick.
- Serve hot, topped with Parmesan and fresh herbs.
Notes
- For more flavor, add a Parmesan rind while the soup simmers and remove before serving.
- You can blend a cup of the soup before adding pasta for a thicker texture.
- Swap in Italian sausage if you prefer a meatier version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 5mg
