Pasta Fagioli (Pasta and Beans)

Name: Pasta Fagioli (Pasta and Beans)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 tbsp olive oil; 1/2 onion; 3 cloves garlic; 1 medium celery stalk; 1 medium carrot; 15 ounce can cannellini beans; 15 ounce can tomato sauce or crushed tomatoes; 1 large bay leaf; 1 tbsp dried basil; 1 tbsp dried parsley; 1 tsp dried oregano; 2 ounce cans chicken or vegetable broth; 2 cups water; Kosher salt and pepper to taste; 6 oz dry Ditalini pasta or other small pasta; grated parmesan cheese for topping (optional; fresh basil

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4.9

477 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
5 servings
Calories
2625 kcal
Course
Soup, Lunch, Dinner
Cuisine
Italian

Pasta Fagioli (Pasta and Beans)

Iris Warren

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Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.

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Ingredients

Servings

1 tbsp olive oil
1/2 onion (chopped)
3 cloves garlic (chopped)
1 medium celery stalk (chopped)
1 medium carrot (finely chopped)
15 ounce can cannellini beans (not drained)
15 ounce can tomato sauce or crushed tomatoes (I love Tuttorosso)
1 large bay leaf
1 tbsp dried basil (or 2 tbsp fresh)
1 tbsp dried parsley (or 2 tbsp fresh)
1 tsp dried oregano (or 2 tbsp fresh)
2 ounce cans chicken or vegetable broth
2 cups water
Kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional
fresh basil (for serving)

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Instructions

In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
Blend the beans with one cup water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra), if desired.

Notes

If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.
Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.

Nutrition Information

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Serving 11/2 cups Calories 262.5kcal (13%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 4g (6%) Saturated Fat 0.5g (3%) Cholesterol 46mg (15%) Sodium 623mg (26%) Fiber 5.5g (22%) Sugar 6g (12%)