Pasta Fagioli Soup
A cozy Italian classic that brings together tender pasta, creamy beans, and a rich tomato broth. Hearty yet wholesome — perfect for busy weeknights or comforting family dinners.
Equipment
- Large Pot
- Wooden Spoon
- Ladle
- Knife and Cutting Board
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 can (15 oz) diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 can (15 oz) cannellini beans drained and rinsed
- 1 can (15 oz) red kidney beans drained and rinsed
- 1 cup ditalini pasta or small elbow macaroni
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes optional
- salt and pepper to taste
- freshly grated Parmesan and chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Stir in garlic, Italian seasoning, and red pepper flakes. Cook for another 30 seconds until fragrant.
- Add diced tomatoes, broth, and both types of beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the ditalini pasta and cook until al dente, about 8–10 minutes.
- Season with salt and pepper to taste. Adjust broth consistency by adding more if needed.
- Serve hot, topped with grated Parmesan and parsley.
Notes
Known as 'pasta fazool,' this rustic Italian soup celebrates simplicity and comfort. For a heartier version, add Italian sausage or pancetta. To make it vegetarian, use vegetable broth and skip the cheese.
Storage: Refrigerate up to 4 days or freeze (without pasta) up to 3 months.
Nutrition
Calories: 310kcalCarbohydrates: 54gProtein: 14gFat: 6gSaturated Fat: 1gSodium: 580mgPotassium: 820mgFiber: 8gSugar: 8gVitamin A: 5200IUVitamin C: 15mgCalcium: 110mgIron: 4.5mg
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