Pasta e Fagioli is the ultimate comfort food—a hearty, satisfying soup packed with beans, vegetables, pasta, and bold Italian flavors. Whether you’re looking for a cozy dinner on a chilly evening or a nutritious meal to keep you full throughout the day, this classic Italian soup delivers in every way. Plus, it’s easy to make, highly customizable, and perfect for meal prep!
Why You’ll Love This Recipe
- Simple Ingredients: This dish uses pantry staples like canned beans, diced tomatoes, and pasta.
- Budget-Friendly: A wholesome and affordable meal for the entire family.
- Customizable: Easily swap out ingredients based on dietary preferences.
- Meal Prep Perfection: Stores well and tastes even better the next day!
Let’s dive into this delicious and nourishing recipe.
Soup Base:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- 4 cups chicken or vegetable broth
Add-Ins:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta (or other small pasta)
Garnishes:
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped
- Grated Parmesan cheese
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Flavor
Mix in the diced tomatoes, tomato paste, Italian seasoning, rosemary, and red pepper flakes (if using). Cook for 2-3 minutes to allow the flavors to meld.
3. Simmer the Soup
Pour in the broth and add the drained cannellini and kidney beans. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
4. Cook the Pasta
Stir in the ditalini pasta and cook until tender, about 10 minutes. If needed, add extra broth or water to achieve your desired consistency.
5. Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or basil and a generous sprinkle of Parmesan cheese.
- Make it Vegetarian/Vegan: Use vegetable broth and skip the Parmesan or replace it with nutritional yeast.
- Add Protein: Stir in cooked Italian sausage, shredded chicken, or pancetta for a heartier dish.
- Thicker or Thinner Soup? For a thicker soup, mash some of the beans before adding them. For a thinner consistency, add extra broth or water.
- Gluten-Free Option: Swap out the pasta for gluten-free alternatives like chickpea or lentil pasta.
- Extra Veggies: Add spinach or kale during the last few minutes of cooking for an extra nutritional boost.
Refrigerating Leftovers
Store cooled soup in an airtight container in the fridge for up to 4 days. Keep in mind that the pasta will absorb liquid over time, so you may need to add extra broth when reheating.
Freezing Instructions
For best results, freeze the soup before adding the pasta. Cook the soup as directed, but leave out the pasta. Let it cool, then transfer it to a freezer-safe container and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat, and add freshly cooked pasta before serving.
Reheating
Warm the soup over medium heat on the stovetop, adding additional broth if needed. You can also microwave it in a microwave-safe bowl in 1-minute intervals until heated through.
This soup pairs wonderfully with:
- Crusty Bread: A slice of garlic bread or focaccia for dipping.
- Fresh Salad: A simple green salad with balsamic vinaigrette.
- Italian Wine: A glass of Chianti or Pinot Grigio enhances the flavors.
Can I make Pasta e Fagioli in a slow cooker?
Yes! Sauté the vegetables first, then add everything except the pasta to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked pasta before serving.
Can I use a different type of pasta?
Absolutely! Small pasta shapes like elbow macaroni, orzo, or small shells work well.
How can I make this soup low-sodium?
Use low-sodium broth, no-salt-added canned beans, and season to taste.
Can I double the recipe?
Yes! Simply double all the ingredients and use a larger pot to accommodate the extra volume.
Pasta e Fagioli is the perfect balance of comfort and nourishment. Whether you’re making it for a family dinner, meal prepping for the week, or serving guests, this Italian classic is sure to impress.
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