Pasta E Fagioli Pasta Bean Soup
Experience the comforting flavors of Italy with this hearty Pasta e Fagioli Pasta Bean Soup, a classic dish that’s both nutritious and soul-warming. This rustic, one-pot recipe combines tender cannellini beans, perfectly al dente pasta, and a medley of fresh vegetables simmered in a flavorful tomato-vegetable broth infused with herbs like rosemary, thyme, and bay leaf. Ready in under an hour, this wholesome soup is a cozy weeknight favorite, perfect for chilly evenings. Garnished with fresh parsley and optional Parmesan cheese, it’s a satisfying meal on its own or paired with crusty bread. Whether you're seeking a plant-based dinner or a traditional Italian comfort food, this Pasta e Fagioli delivers simplicity and flavor in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 3 cloves Garlic cloves, minced
- 15 ounces Crushed tomatoes
- 6 cups Vegetable broth
- 2 cups Cannellini beans, drained and rinsed
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 cup Small pasta (e.g., ditalini or elbow)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Grated Parmesan cheese (optional for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes and vegetable broth to the pot. Stir to combine.
Add the cannellini beans, dried rosemary, dried thyme, and bay leaf. Season with 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.
Stir in the small pasta and cook according to the package directions until al dente, about 8-10 minutes.
Remove the bay leaf from the soup. Taste and adjust seasonings with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley and Parmesan cheese, if desired.
Serve hot and enjoy your hearty Pasta E Fagioli!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 6825 mg | 297% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 47.7 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1294 mg | 100% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5787 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.
