Description
Pasta e Fagioli is a comforting Italian soup featuring tender pasta, creamy beans, and a flavorful tomato broth. Quick to prepare and loaded with vegetables, it’s a crowd-pleaser that brings warmth and satisfaction in every spoonful.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) crushed or diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- Salt and freshly ground black pepper, to taste
- 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
- 1 cup small pasta shapes (such as ditalini or elbow macaroni)
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery; sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Broth: Add canned tomatoes to the pot, breaking them up if needed. Pour in the broth and bring to a simmer. Add bay leaf, thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes to develop flavors.
- Add Beans and Pasta: Stir in beans and pasta. Return to a gentle simmer and cook for 10-12 minutes, or until pasta is al dente and beans are heated through.
- Adjust Consistency: If the soup is too thick, add more broth or water to reach desired consistency. For a creamier texture, mash a portion of the beans and stir back into the pot.
- Serve and Garnish: Once pasta is cooked, adjust seasoning as needed. Remove bay leaf and herb sprigs. Ladle soup into bowls, garnish with chopped parsley, and sprinkle with freshly grated Parmesan cheese before serving.
Notes
- Pasta Alternatives: If ditalini isn’t available, small shells, orecchiette, or broken spaghetti work well.
- Bean Options: Cannellini beans can be substituted with navy or kidney beans.
- Additional Vegetables: For extra nutrition, consider adding zucchini or spinach.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for longer storage. Reheat gently on the stove, adding broth if needed to adjust consistency.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg