Description
Pasta e Fagioli Soup is a classic Italian comfort food that combines tender pasta, creamy cannellini beans, and a savory broth infused with fresh herbs. This warm, nourishing soup is packed with flavor and nutrients, making it perfect for weeknight dinners or cozy meals any time of year. Easily customizable and rich in protein and fiber, it offers a balanced, hearty experience that satisfies both body and soul.
Ingredients
Scale
Beans and Pasta
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
Broth and Seasonings
- 4 cups vegetable or chicken broth
- 1–2 sprigs fresh rosemary or 1–2 teaspoons fresh thyme
- Salt and freshly ground black pepper, to taste
Optional Ingredients
- 1/2 cup crushed tomatoes (optional)
- Freshly grated Parmesan cheese, for serving
- Red pepper flakes or diced jalapeño (for a spicy kick)
- Cooked pancetta, sausage, or bacon (for a meat boost)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. This step builds the flavorful base for the soup.
- Add Beans and Broth: Stir in the rinsed cannellini beans and pour in the vegetable or chicken broth. If using crushed tomatoes, add them now. Bring the mixture to a gentle simmer, allowing the vegetables and beans to meld and soften further.
- Season and Simmer: Add fresh rosemary or thyme sprigs along with salt and pepper to taste. Let the soup simmer gently for 15-20 minutes to deepen the flavors.
- Cook the Pasta Separately: While the soup simmers, cook the small pasta in a separate pot of boiling salted water according to the package instructions until al dente. Drain well to prevent sogginess.
- Combine Pasta and Soup: Stir the cooked pasta into the soup just before serving to maintain a nice texture and prevent it from becoming mushy.
- Finish with Parmesan: Add a generous sprinkle of freshly grated Parmesan cheese, stirring slightly to melt it into the soup for a rich, savory finish. Serve immediately.
Notes
- Sauté aromatics slowly to enhance flavor depth.
- Use fresh herbs like rosemary or thyme for the best aroma and taste.
- Cook pasta separately to avoid mushy texture in the soup.
- Parmesan adds umami and creaminess; do not skip if not vegan.
- Adjust salt carefully as broth sodium levels vary.
- Use canned beans as a convenient shortcut, rinse to reduce sodium.
- For vegan version, use vegetable broth and omit or substitute Parmesan.
- To freeze, reduce or omit pasta and add fresh cooked pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg