Easy Pasta Fagioli
Warm, hearty, and irresistibly comforting, this Easy Pasta Fagioli is a one-pot gem perfect for busy weeknights or cozy weekends. Bursting with the classic flavors of Italian cuisine, this recipe combines tender pasta, creamy cannellini and kidney beans, and a medley of vegetables like onion, carrot, and celery in a savory tomato broth. Seasoned with fragrant dried oregano, basil, and a hint of red pepper flakes for optional spice, this dish is as nutritious as it is flavorful. Ready in just 45 minutes, it’s an ideal go-to for a satisfying family meal, with optional garnishes of fresh parsley and Parmesan cheese adding vibrant and cheesy finishes. Embrace this comforting Italian favorite for a quick dinner that doesn’t compromise on taste or tradition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- 1 cup dry small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 2 tablespoons grated Parmesan cheese (optional topping)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the canned diced tomatoes, vegetable broth, and both types of beans. Stir to combine.
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
While the soup is simmering, cook the pasta separately in a pot of boiling salted water according to the package instructions. Drain and set aside.
After the soup has simmered, add the cooked pasta to the pot and stir well. Let cook for 2-3 minutes to allow the pasta to heat through.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 5062 mg | 220% | |
| Total Carbohydrate | 395.4 g | 144% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 43.8 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5991 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
