Description
This vegetarian Pasta Fagioli recipe is a super simple, hearty, and rustic Italian bowl of comfort. It takes about 30 minutes and a few pantry staples you may already have on hand! Pasta, 2 types of beans, smoky fire-roasted tomatoes, and a few tender veggies make this a perfect belly-warming dinner to fill you up.
Be sure to read the post for tips and more information.
Ingredients
Scale
- 8 oz small pasta (use whole wheat pasta for Mediterranean diet)
- Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 1 dried bay leaf
- 1 tsp dried oregano
- 1 28-oz can fire roasted diced tomatoes
- 5–6 cups vegetable broth
- 1 15-oz can cannellini beans (or Great Northern Beans), rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- Salt and pepper
- 1/2 cup fresh basil leaves, cut into ribbons
- Crushed red pepper, optional
- Grated Parmesan cheese, for garnish
Instructions
- In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
- In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
- Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes.
- Bring to a medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat.
- Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Add your favorite crusty Italian bread. Enjoy!
Notes
- Cook’s Tip Alternative to Step #4: Sometimes, especially when serving a small number of people, I prefer to add the cooked pasta in the serving bowls, topping it with the soup. That way, I can save the leftovers, pasta and soup, separately. Otherwise, things can get too thick and mushy overnight.
- Cook’s Tip to Add Meat: If you’d like to make a meat version of this soup, simply cook your meat separately then add it in with the beans etc. I use lean ground beef, but you can also add Italian sausage. Simply saute in a little bit of extra virgin olive oil, breaking up the meat and tossing regularly until fully browned.
- Cook’s Tip for Slow Cooker Pasta Fagioli: This is a good option, particularly if you are using dry beans (do soak the beans overnight first.) You will still need to cook the pasta separately. Add the onions garlic, veggies, spices, beans and tomatoes and broth to your crockpot. Season with salt and pepper. Cook on low 7 to 8 hours or high 4 to 5 hours. When ready to serve, add pasta and finish with basil and a sprinkle of Parmesan.
- Cook’s Tip for Instant Pot Version: If you’d like to use your instant pot, begin by sauteing the garlic, onion, celery and carrots. Add in bay leaf and spices, then turn setting to “soup” and add in remaining ingredients. Lock to seal and cook for 10 minutes. Follow Instant Pot instructions for natural release. When ready, stir in already cooked pasta, basil and Parmesan before serving.
- Visit our Shop to browse all-natural and organic spices and our extra virgin olive oils including Private Reserve Greek EVOO used in this recipe.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Italian