Why You’ll Love This Recipe
Pasta e Fagioli is a comforting, nutrient-packed dish that’s both filling and flavorful. With its blend of beans, vegetables, and tender pasta, it’s a complete meal in one bowl. This recipe is simple to make and perfect for meal prepping or serving a crowd. It’s also highly customizable—add more vegetables, adjust the seasonings, or top it with cheese to suit your taste!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup ditalini pasta
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
directions
- Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. - Add Beans and Tomatoes:
Stir in the cannellini beans, diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together. - Cook the Pasta:
Add the ditalini pasta to the soup and cook until the pasta is al dente, about 10 minutes. Season with salt and pepper to taste. - Serve and Garnish:
Serve the soup hot, and garnish with grated Parmesan cheese if desired. Enjoy!
Servings and timing
This recipe yields 6 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
- Add greens: Stir in some fresh spinach, kale, or Swiss chard towards the end of cooking for added nutrition.
- Use different beans: Swap out cannellini beans for kidney beans, navy beans, or any other type of bean you prefer.
- Spicy kick: Add red pepper flakes or a diced chili pepper for a spicy variation.
- Meat lovers: For a non-vegetarian version, add cooked sausage or ground beef to the soup.
storage/reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a little extra broth if needed. You can also freeze the soup for up to 2-3 months. When reheating frozen soup, add a little more broth or water to adjust the consistency as needed.
FAQs
Can I use a different type of pasta?
Yes, you can use other small pasta shapes like elbow macaroni, fusilli, or orzo instead of ditalini.
Is this soup gluten-free?
No, this recipe contains ditalini pasta, which is made with wheat. However, you can use gluten-free pasta as a substitute to make it gluten-free.
Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. It actually tastes better the next day as the flavors continue to meld.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you prefer a non-vegetarian option, though vegetable broth keeps it vegetarian.
Can I make this soup vegan?
Yes, this soup is already vegetarian and can easily be made vegan by omitting any cheese garnish or using a plant-based cheese substitute.
How do I thicken the soup?
If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the soup, or blend a portion of the soup and return it to the pot.
Can I add more vegetables to the soup?
Yes, feel free to add additional vegetables like zucchini, bell peppers, or peas for extra flavor and texture.
How can I make this soup spicier?
Add some red pepper flakes, a diced jalapeño, or a spoonful of sriracha for an added spicy kick.
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container in the freezer for up to 2-3 months. Just be aware that the pasta may soften slightly when reheated.
Can I add meat to this soup?
Yes, you can add cooked sausage, or ground beef to the soup for a meatier version.
Conclusion
Hearty Pasta e Fagioli Soup is the ultimate comfort food—a rich, flavorful Italian classic that’s sure to warm you up from the inside out. With its perfect combination of beans, vegetables, and pasta, this soup is not only delicious but also filling and nutritious. It’s a great option for a family dinner or meal prepping for the week ahead. Try it today, and enjoy the wonderful taste of homemade Italian goodness!
Hearty Pasta e Fagioli Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Fagioli is a classic Italian soup that combines tender pasta, hearty beans, and vegetables in a flavorful broth. It’s a comforting, nutrient-packed meal that’s easy to make and perfect for any occasion.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 cup ditalini pasta
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add Beans and Tomatoes: Stir in the cannellini beans, diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
- Cook the Pasta: Add the ditalini pasta to the soup and cook until the pasta is al dente, about 10 minutes. Season with salt and pepper to taste.
- Serve and Garnish: Serve the soup hot, and garnish with grated Parmesan cheese if desired. Enjoy!
Notes
Add greens like spinach, kale, or Swiss chard for added nutrition.
Swap cannellini beans for kidney beans, navy beans, or any other type of bean you prefer.
For a spicy version, add red pepper flakes or a diced chili pepper.
For a non-vegetarian option, add cooked sausage or ground beef.
This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2-3 months.
To thicken the soup, mash some of the beans or blend part of the soup and return it to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
