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Pasta e Fagioli

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A classic, hearty pasta e fagioli soup made with tender beans, small pasta, vegetables, and herbs simmered in a flavorful broth for a comforting, rustic meal.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 1/2 cups crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 cup small pasta (ditalini or small shells)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley or grated Parmesan (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook until softened.
  3. Stir in garlic and cook for about 30 seconds until fragrant.
  4. Add crushed tomatoes, broth, cannellini beans, oregano, and basil.
  5. Bring to a gentle simmer and cook for 10–15 minutes.
  6. Stir in the pasta and continue simmering until pasta is tender.
  7. Season with salt and black pepper to taste.
  8. Add extra broth if needed to adjust consistency.
  9. Serve warm, topped with parsley or Parmesan if desired.

Notes

  • Add spinach or kale near the end for extra greens.
  • A Parmesan rind adds richer flavor while simmering.
  • Soup thickens as it sits; thin with broth when reheating.
  • Freeze without pasta for best texture.

Nutrition

Find it online: https://cookedbymaya.com/pasta-e-fagioli/