Description
Pasta Fagioli, meaning “pasta and beans” in Italian, is a hearty and satisfying soup that combines tender pasta, creamy beans, and a rich tomato broth. It’s the ultimate comfort food, perfect for cozy nights when you want something filling, nutritious, and full of flavor!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Grated Parmesan (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are soft.
- Add the diced tomatoes, cannellini beans, broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Stir in the pasta and cook for an additional 10-12 minutes, or until the pasta is tender.
- Season with salt and pepper to taste.
- Stir in the fresh parsley and serve hot, topped with grated Parmesan if desired.
Notes
- For extra depth of flavor, sauté the vegetables until they are golden brown before adding the tomatoes and broth.
- You can use any small pasta you have on hand, though traditional ditalini or elbow macaroni works best.
- This soup thickens as it sits, so feel free to add more broth if you like a thinner consistency.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes