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–+ servings
Pasta e Fagioli Soup

Hearty Pasta e Fagioli Soup for Cozy Chilly Days

A comforting Pasta e Fagioli Soup with tender beans and pasta, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Aromatics
  • 2 tablespoons Olive Oil Can substitute with canola oil or any vegetable oil.
  • 1 cup Onions Finely chopped.
  • 2 medium Carrots Finely chopped.
  • 2 stalks Celery Finely chopped, can substitute with fennel.
  • 3 cloves Garlic Minced, sauté until golden.
Soup Base
  • 2 tablespoons Tomato Paste Can use crushed tomatoes for a different texture.
  • 1 teaspoon Dried Herbs (e.g., rosemary, thyme) Fresh herbs may be used, adjusting quantity as necessary.
  • 2 Bay Leaves Remove before serving.
  • 6 cups Vegetable or Chicken Broth Use vegetable broth for vegetarian version.
Heartiness
  • 1 can Cannellini Beans Rinsed.
  • 1 cup Pasta Small shapes like ditalini or elbow macaroni.
Finishing Touches
  • to taste Salt and Pepper Adjust according to taste.
  • ½ cup Grated Parmesan Optional, consider nutritional yeast for a vegan version.
  • for garnish Fresh Parsley Can be replaced with other fresh herbs.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion, 2 finely chopped carrots, and 2 finely chopped celery stalks; cook until softened, about 5-7 minutes.
  2. Stir in 3 minced garlic cloves and sauté until golden, making sure not to let the garlic burn.
  3. Mix in 2 tablespoons of tomato paste along with 1 teaspoon each of dried rosemary and thyme. Cook for about 2 minutes.
  4. Pour in 6 cups of vegetable broth and add 1 can of rinsed cannellini beans. Bring to a gentle boil.
  5. Once boiling, add 1 cup of small pasta. Reduce heat to low and let it simmer for 8-10 minutes, or until pasta is al dente.
  6. Taste and season with salt and pepper. Remove bay leaves before serving. Stir in ½ cup of grated Parmesan if desired.
  7. Allow the soup to rest for about 5 minutes. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 800mgPotassium: 450mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 7mgCalcium: 80mgIron: 3mg

Notes

For best texture, avoid freezing the soup with pasta; store pasta separately if needed.

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