My Kickin Pasta Fagioli Soup
Warm, hearty, and brimming with bold flavors, My Kickin Pasta Fagioli Soup is the ultimate comfort food for any season. This traditional Italian-inspired dish combines tender cannellini and kidney beans, vibrant vegetables, and al dente pasta in a rich, savory tomato broth infused with Italian seasoning, oregano, and a touch of optional red pepper flakes for a subtle kick. Ready in under an hour, this soul-soothing soup is perfect for weeknight dinners or meal prepping. Garnish with fresh parsley and a sprinkle of Parmesan cheese to elevate every spoonful. Whether you're feeding a crowd or whipping up a cozy bowl just for yourself, this pasta fagioli is a satisfying, one-pot wonder that you’ll return to time and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 6 cups vegetable or chicken broth
- 15 ounces cannellini beans, rinsed and drained
- 15 ounces red kidney beans, rinsed and drained
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes (optional, for spice)
- 1.5 cups small pasta (such as ditalini or elbow)
- 2 tablespoons fresh parsley, chopped
- to taste grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, vegetable or chicken broth, cannellini beans, and kidney beans.
Season with Italian seasoning, oregano, and red pepper flakes, if using. Add salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
While the soup simmers, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
After the soup has simmered, add the cooked pasta and stir to combine.
Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth to reach your desired consistency.
Stir in fresh parsley and serve hot, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 8085 mg | 352% | |
| Total Carbohydrate | 321.7 g | 117% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 50.5 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6473 mg | 138% | |
*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.
