Description
Pasta e Fagioli is a hearty Italian soup made with cannellini beans, ditalini pasta, and vegetables simmered in a savory broth. This rustic one-pot meal is perfect for cozy dinners, and it’s packed with flavor and nutrients. Ideal for meal prep or weeknight comfort food.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5–7 minutes.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, cannellini beans, and vegetable broth. Add oregano, thyme, bay leaf, salt, and pepper.
4. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
5. Stir in the ditalini pasta and continue cooking until the pasta is al dente. Add more broth or water if the soup becomes too thick.
6. Remove the bay leaf. Stir in fresh parsley.
7. Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
This soup thickens as it sits—add extra broth when reheating.
For a vegetarian twist, skip the Parmesan or use a dairy-free version.
You can use any small pasta shape if ditalini is not available.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 4mg