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Pasta e Fagioli Soup Recipe

Pasta e Fagioli Soup

This hearty Italian soup, Pasta e Fagioli, combines small pasta, cannellini beans, and vegetables simmered in a savory tomato broth. It's rich, comforting, and perfect for chilly evenings or as a starter at dinner parties.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 Survings
Course: Soup
Cuisine: Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta like ditalini or elbow
  • 1 cup spinach or kale optional
  • Grated Parmesan cheese for serving optional

Method
 

  1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are soft.
  2. Combine Ingredients: Stir in cannellini beans, diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
  3. Cook the Pasta: Add pasta and reduce heat to a simmer. Cook until pasta is tender, about 8-10 minutes. Stir in spinach or kale, if using, near the end of cooking.
  4. Serve: Ladle soup into bowls, top with grated Parmesan cheese (optional), and enjoy with crusty bread.

Notes

For a richer flavor, you can use chicken broth instead of vegetable broth. Feel free to swap in different greens like kale or spinach for variety. For added texture, try blending a portion of the soup and then mixing it back in.