Pasta Fagioli (Pasta and Beans)
User Reviews
4.9
Pasta Fagioli (Pasta and Beans)
Description
Pasta Fagioli (Pasta and Beans) is a traditional Italian-inspired soup that balances tender cannellini beans with small pasta shapes in a tomato-based broth. The recipe begins by sautéing onions and garlic in olive oil to build flavor, then adding blended white beans and tomato sauce alongside celery and carrots for body and sweetness. Chicken and vegetable broths introduce savory depth, while fresh or dried basil, parsley, oregano, and a bay leaf provide aromatic herbal notes.
The mixture simmers to meld flavors before ditalini pasta is added and cooked until al dente, contributing a tender chewiness that contrasts with the creamy beans. Optional grated Parmesan cheese on top adds a salty and umami finish. Fresh basil for garnish brightens the final presentation.
This soup can be adjusted to be more bean-heavy by omitting pasta or cooking pasta separately to maintain texture if making ahead. It serves as a filling lunch or light dinner with a mix of textures and mild, comforting flavors.
Ingredients
- 1 tbsp olive oil
- 1/2 onion (chopped)
- 3 cloves garlic (chopped)
- 1 medium celery chopped, stalk
- 1 medium carrot (finely chopped)
- 15 ounce cannellini beans not drained, can
- 15 ounce tomato sauce I love Tuttorosso, or crushed tomatoes, canned
- 1 large bay leaf
- 1 tbsp basil or 2 tbsp fresh, dried
- 1 tbsp parsley or 2 tbsp fresh, dried
- 1 tsp oregano or 2 tbsp fresh, dried
- 2 ounce chicken broth canned
- 2 ounce vegetable broth canned
- 2 cups water
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 6 oz ditalini pasta gf pasta for gluten-free, dry or other small pasta
- Parmesan Cheese grated, for topping, optional
- basil for serving, fresh
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
- For a bean-forward soup, omit the pasta and add an extra can of whole beans.
- Cook pasta separately if preparing the soup in advance to prevent it from absorbing too much liquid and becoming mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 2625 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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