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Pasta e Fagioli

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Pasta e Fagioli is a traditional Italian soup made with pasta, beans, vegetables, and a savory tomato broth. Hearty and budget-friendly, it’s a comforting dish that’s perfect for weeknights or meal prep.

Ingredients

  • 1 cup small pasta (ditalini, elbows, or small shells)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 6 cups chicken or vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 tsp dried Italian seasoning (or fresh oregano, basil, thyme)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
  2. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Add crushed tomatoes, broth, beans, Italian seasoning, bay leaf, salt, and pepper. Stir well and bring to a boil.
  4. Reduce heat and simmer for 20 minutes to develop flavor.
  5. In a separate pot, cook pasta until just al dente. Drain and set aside.
  6. Stir pasta into the soup and simmer for 5 minutes.
  7. Remove bay leaf, taste, and adjust seasonings as needed.
  8. Serve hot, topped with Parmesan cheese and fresh parsley.

Notes

Use chickpeas or borlotti beans for variety.Add spinach or kale for extra nutrition.Make it gluten-free with gluten-free pasta.Adjust thickness by adding more broth or simmering longer for a stew-like texture.For freezing, store without pasta and add freshly cooked pasta when reheating.

Nutrition

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