Pasta Fagioli Soup

Introduction

Pasta Fagioli, meaning “pasta and beans” in Italian, is a comforting and hearty soup that’s packed with flavor.

A staple of Italian cuisine, this soup combines tender beans, pasta, vegetables, and aromatic seasonings in a savory broth.

It’s an easy, budget-friendly dish that’s perfect for a cozy weeknight meal. Whether you’re serving it with crusty bread or as a standalone dish, Pasta Fagioli is sure to become a favorite in your recipe rotation!

Ingrédients (Serves 6-8)

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

1 can (15 oz) diced tomatoes, with juice

1 can (15 oz) cannellini beans (or Great Northern beans), drained and rinsed

1 can (15 oz) red kidney beans, drained and rinsed

4 cups chicken or vegetable broth

1 cup water

1 cup small pasta (ditalini or elbow)

Salt and black pepper, to taste

Grated Parmesan cheese, for serving

Fresh parsley or basil, chopped (optional, for garnish)

Instructions

Prepare the Vegetables:
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Add Aromatics:
Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1-2 minutes until fragrant.

Build the Base:
Add the diced tomatoes (with juice), cannellini beans, kidney beans, broth, and water. Stir to combine.

Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.

Cook the Pasta:
Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is tender. If the soup thickens too much, add a little more water or broth.

Season and Serve:
Season with salt and black pepper to taste. Ladle the soup into bowls and top with grated Parmesan and fresh herbs if desired.

Tips and Variations

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