Servings
Font
Back
0 from 9 votes

Pasta e Fagioli

Pasta e Fagioli is a classic Italian soup made with pasta and hearty beans simmered in a rich tomato broth. This comforting dish is packed with flavor and simple ingredients, making it perfect for a satisfying meal any day of the week.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 420 kcal
Course: Soup , Lunch , Dinner
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 ounces Bacon diced (optional)
  • 14.5 ounces diced tomatoes 1 can
  • 4 cups chicken broth low sodium or no sodium added
  • 15 ounces cannellini beans drained and rinsed
  • 15 ounces red kidney beans drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • 1 cube chicken bouillon
  • 1 cup ditalini pasta or other small pasta
  • salt and pepper to taste
  • Parmesan Cheese freshly grated, for serving
  • fresh parsley chopped, for garnish

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened.
  2. Add the chopped bacon to the pot and cook for 3-4 minutes until it's crispy and the fat has rendered.
  3. Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil.
  4. Add the cannellini beans, red kidney beans, dried oregano, dried basil, red pepper flakes (if using) and chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes.
  5. Stir in the ditalini pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick as the pasta cooks, you can add a bit more chicken broth or water to reach your desired consistency.
  6. Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley or basil.

Notes

  • Add a Parmesan Rind: I like to toss in a Parmesan rind while the soup simmers. It melts slightly and adds a rich, savory depth to the broth.
  • Mash Some Beans: For a thicker consistency, I sometimes mash a portion of the beans before adding them to the pot. It makes the soup creamier without adding dairy.
  • Gluten-Free Option: You can easily make this recipe gluten-free by using your favorite gluten-free pasta.
  • Flavor Boost: A splash of red wine vinegar or lemon juice at the end brightens up the flavors beautifully.
  • Leftovers Are Even Better: This soup stores well and tastes even better the next day as the flavors continue to meld.

Nutrition Information

Serving 1serving Calories 420kcal (21%) Carbohydrates 57g (19%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 12mg (4%) Sodium 454mg (19%) Potassium 782mg (22%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 3601IU (72%) Vitamin C 10mg (11%) Calcium 123mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 420

% Daily Value*

Serving 1serving
Calories 420kcal 21%
Carbohydrates 57g 19%
Protein 20g 40%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 12mg 4%
Sodium 454mg 19%
Potassium 782mg 17%
Fiber 11g 44%
Sugar 4g 8%
Vitamin A 3601IU 72%
Vitamin C 10mg 11%
Calcium 123mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.