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A close up of a bowl of pasta fagioli with a spoon. Next to this is a small bowl of red pepper flakes, a wedge of parmesan cheese, and a piece of crusty bread.
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4.91 from 20 votes

Pasta Fagioli

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.
Prep Time10 minutes
Cook Time25 minutes
Course: Soup
Cuisine: Italian
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • 1/2 pound small pasta
  • Extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 dried bay leaf
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 6 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves cut into ribbons
  • Crushed red pepper (optional)
  • Grated Parmesan cheese, to serve
  • Italian bread, to serve

Instructions

  • Cook the pasta. In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
  • Sauté the vegetables. In a large Dutch oven or cast iron pot, heat a thin layer of olive oil, about 2 tablespoons, over medium-high. Sauté the onion, celery, and carrots on medium-high heat until the vegetables begin to soften, about 4 minutes. Add the garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
  • Build the soup. 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 to 15 minutes.
  • Add the pasta. Add the pasta, stirring until it’s dispersed and warmed through. Remove the soup from heat and stir in the fresh basil.
  • Serve. Ladle the soup into serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Serve with crusty Italian bread.

Notes

 
  • 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.
  • Avoid Soggy Pasta: 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.
  • I like my Pasta e Fagioli soup on the brothy side, but if you prefer a thicker base, simply take a portion of the soup (with the beans and veggies) and puree it in a blender or food processor then stir it back into the soup before adding the pasta.

Nutrition

Calories: 171.2kcal | Carbohydrates: 35.6g | Protein: 5.5g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 958.7mg | Potassium: 195.2mg | Fiber: 2.3g | Sugar: 4.8g | Vitamin A: 4016.7IU | Vitamin C: 3.3mg | Calcium: 30.4mg | Iron: 0.8mg

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