Pasta and Bean Soup Pasta E Fagioli
Cozy up with a comforting bowl of Pasta e Fagioli, a traditional Italian pasta and bean soup that’s both hearty and nourishing. This one-pot wonder is packed with wholesome ingredients like tender cannellini beans, al dente pasta, and a savory blend of fresh vegetables including carrots, celery, and onions. Slow-simmered with aromatic herbs like rosemary and thyme, the soup develops a rich, velvety texture, enhanced by a quick partial blend for added creaminess. Topped with a sprinkle of Parmesan cheese and fresh parsley, this rustic dish is perfect for weeknight meals or gatherings. Easy to make and ready in under an hour, it’s a satisfying, flavor-packed recipe that’s sure to be a family favorite. Keywords: Pasta e Fagioli, pasta and bean soup, Italian soup recipe, healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Extra-virgin olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 2 medium, diced Carrot
- 2 diced Celery stalk
- 1 can (28 ounces) Crushed tomatoes
- 6 cups Chicken or vegetable broth
- 2 cans (15 ounces each), drained and rinsed Canned cannellini beans
- 1 cup Dried pasta (e.g., ditalini or small shells)
- 1 teaspoon, finely chopped Fresh rosemary
- 1 teaspoon, finely chopped Fresh thyme
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup (for garnish) Grated Parmesan cheese
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until it softens and becomes translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, and celery, and sauté for 3–4 minutes until fragrant and slightly softened.
Pour in the crushed tomatoes and stir to combine with the vegetables.
Add the chicken or vegetable broth, drained cannellini beans, rosemary, thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
While the soup simmers, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
Remove the bay leaf from the soup, then use an immersion blender to puree a portion of the soup directly in the pot (about 2–3 cups) to thicken the consistency, leaving most of the vegetables and beans intact. Alternatively, you can transfer the portion to a blender to puree and return it to the pot.
Stir the cooked pasta into the soup, mixing well to combine.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve warm, garnished with grated Parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 10375 mg | 451% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 42.2 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 986 mg | 76% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5799 mg | 123% | |
*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.
