Description
Pasta e Fagioli is a classic Italian comfort soup made with tender pasta, creamy beans, tomatoes, and aromatic herbs simmered together for a hearty, nourishing meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini or borlotti beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Red pepper flakes (optional)
- Fresh parsley or basil, chopped (optional)
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5–7 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, beans, broth, oregano, basil, bay leaf, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Stir in the pasta and cook until tender, about 8–10 minutes.
- Remove the bay leaf and adjust seasoning as needed.
- Serve hot with optional toppings if desired.
Notes
The soup thickens as it sits; add extra broth when reheating.Blend a portion of the beans for a creamier texture.Add spinach or kale during the last few minutes for extra greens.Freeze best without pasta to avoid mushy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 5mg
