Pasta E Fagioli from Food and Wine
Warm, hearty, and packed with rustic Italian charm, Pasta e Fagioli from Food and Wine is the ultimate comfort food in a bowl. This traditional recipe combines tender cannellini or pinto beans, perfectly al dente pasta, and a robust broth enriched with aromatic rosemary, a touch of tomato paste, and finely chopped vegetables for a vibrant base. Simmered to perfection, it’s a truly soul-soothing dish that’s both nourishing and flavorful. Finished with a sprinkle of grated Parmesan, fresh parsley, and served alongside crusty bread, this classic Italian bean and pasta soup strikes the perfect balance of savory and satisfying. Ready in just over an hour, it’s an ideal meal for cozy nights or casual gatherings. Tags: Pasta e Fagioli recipe, Italian soup, cozy dinner ideas, hearty bean soup.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Crushed tomatoes (canned)
- 6 cups Chicken or vegetable broth
- 1 cup Dried cannellini beans or pinto beans, soaked overnight and drained
- 1 cup Short pasta (such as ditalini or elbow macaroni)
- 1 Fresh rosemary sprig
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- 4 slices Crusty bread (for serving)
Instructions
Heat 3 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook, stirring constantly, for 2 minutes.
Stir in the crushed tomatoes and cook for another 3 minutes.
Pour in the chicken or vegetable broth, then add the soaked beans to the pot.
Toss in the rosemary sprig and bay leaf. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially and let it simmer for 50-60 minutes, or until the beans are tender.
Remove the rosemary sprig and bay leaf from the pot and discard.
Add the pasta to the soup, stirring well. Cook for an additional 8-10 minutes or until the pasta is al dente.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the Pasta e Fagioli into bowls, then garnish with grated Parmesan cheese and chopped parsley.
Serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 810 mg | 17% | |
*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.
