Description
Pasta Fagioli is a classic Italian soup made with pasta and beans simmered in a savory tomato broth. It’s hearty, comforting, and perfect for a cozy meal using simple pantry staples.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth or chicken broth
- 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
- 1 cup ditalini pasta (or other small pasta)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional for topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until softened, about 5–6 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, broth, beans, Italian seasoning, salt, pepper, and red pepper flakes (if using).
- Bring to a boil, then reduce heat and simmer for 15–20 minutes to develop flavors.
- Meanwhile, cook pasta in a separate pot until just al dente. Drain and set aside.
- Stir cooked pasta into the soup and let it heat through for 2–3 minutes.
- Ladle into bowls and garnish with fresh herbs and grated Parmesan if desired.
Notes
- For best texture, store pasta and soup separately when making ahead.
- Blend a portion of the soup for a creamier consistency.
- Add pancetta or sausage for a meatier version.
- Use gluten-free pasta or extra beans for a gluten-free option.
- Add greens like kale or spinach for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 5mg
