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Pasta e Fagioli Soup

Hearty Pasta e Fagioli Soup for Cozy Nights In

A comforting Pasta e Fagioli Soup featuring tender beans and chewy pasta in a fragrant broth, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil substitute with vegetable oil for neutral flavor
  • 1 cup Onions, chopped finely chopped for even cooking
  • 1 cup Carrots, chopped finely chopped for even cooking
  • 1 cup Celery, chopped finely chopped for even cooking
  • 3 cloves Garlic, minced sauté until golden
For Flavor and Richness
  • 2 tablespoons Tomato Paste mix well with vegetables
  • 1 teaspoon Dried Rosemary use fresh for better flavor
  • 1 teaspoon Dried Thyme use fresh for better flavor
For the Hearty Elements
  • 6 cups Broth (Vegetable or Chicken) use vegetable broth for vegetarian version
  • 1 can Cannellini Beans, rinsed substitute with kidney beans if desired
  • 1 cup Pasta (e.g., Ditalini) choose gluten-free if needed
For Garnishing
  • ½ cup Grated Parmesan optional, omit for vegan option
  • 1 tablespoon Fresh Parsley, chopped or swap with basil or cilantro

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add finely chopped onions, carrots, and celery, cooking until softened and translucent, about 5–7 minutes.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add 2 tablespoons of tomato paste and 1 teaspoon each of dried rosemary and thyme. Stir well to combine and cook for about 2–3 minutes.
  4. Pour in 6 cups of broth and add 1 can of rinsed cannellini beans. Bring to a boil, then add 1 cup of ditalini pasta, reduce heat, cover, and simmer for 8–10 minutes.
  5. Season with salt and freshly cracked black pepper to taste. If desired, stir in ½ cup of grated Parmesan.
  6. Remove from heat and let the soup rest for a few minutes. Ladle into bowls and garnish with parsley and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 100IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

For more tips, see the expert section on prepping ingredients and customizing beans.

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