Description
Pasta Fagioli is a hearty, flavorful Italian soup made with tender pasta, creamy beans, and a rich tomato broth—perfect for a comforting, filling meal that comes together quickly with pantry staples.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini or great northern beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until soft, about 5–7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato paste, then add diced tomatoes, broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 10–15 minutes to allow the flavors to develop.
- Stir in beans and pasta and cook for another 8–10 minutes, or until the pasta is tender.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, topping each serving with fresh herbs and Parmesan cheese.
Notes
- For a meaty version, add cooked ground beef or Italian sausage.
- Stir in spinach or kale during the last few minutes for extra greens.
- Use canned tomato sauce for a smoother base if short on time.
- Freeze without the pasta for better texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
