Pin A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
Pasta e Fagioli has always been the ultimate comfort food in my kitchen. I remember the first chilly evening I made this, the aroma alone gathered my family around the table before even ladling the soup.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Cannellini beans: 1 can (15 oz / 400 g), drained and rinsed
- Borlotti or kidney beans: 1 can (15 oz / 400 g), drained and rinsed
- Small pasta: 3/4 cup (120 g), such as ditalini or elbow macaroni
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (1 liter), low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes: 1/2 teaspoon (optional)
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese: for serving (optional)
- Extra virgin olive oil: for drizzling
Instructions
- Cook vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 6 – 7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer base:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes for flavors to meld.
- Cook pasta:
- Add pasta and cook according to package instructions until al dente (usually 8 – 10 minutes), stirring occasionally.
- Season to taste:
- Taste and adjust seasoning if needed. If soup is too thick, add a bit more broth or water.
- Finish and serve:
- Remove from heat. Stir in fresh parsley. Ladle into bowls, top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.
Pin 
Pin This soup brings my family together at dinner and always gets requests for seconds. Even my kids love helping sprinkle the parsley and cheese on top.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains gluten from pasta and dairy from Parmesan. Substitute with gluten-free pasta and plant-based cheese if needed.
Nutritional Information
Approximate nutrition per serving: 340 calories, 7 g total fat, 56 g carbohydrates, 13 g protein
Pin 
Pin Pasta e Fagioli is even better the next day. Warm up with a bowl and enjoy a taste of Italy at home.
Recipe Q&A
- → What pasta works best in this dish?
Small shapes like ditalini or elbow macaroni are ideal since they cook quickly and complement the beans and broth well.
- → Can I make a vegan version?
Yes, simply omit the Parmesan or substitute it with a plant-based alternative to keep it dairy-free.
- → How should I adjust thickness when reheating leftovers?
The soup may thicken over time; adding a splash of broth or water while reheating restores the right consistency.
- → What herbs enhance the flavor in this dish?
Dried oregano and thyme bring an earthy aroma, while parsley added at the end adds freshness and color.
- → Is it possible to use gluten-free pasta?
Absolutely. Substitute regular pasta with gluten-free varieties to accommodate dietary needs without sacrificing taste.
- → Can I enrich the broth flavor?
Adding a Parmesan rind during simmering infuses extra depth; just remove it before serving.