Pasta E Fagioli Soup
Cozy up with a bowl of hearty Pasta e Fagioli Soup, a classic Italian recipe brimming with rustic flavors and wholesome goodness. This traditional soup combines tender cannellini and kidney beans, al dente pasta, and a medley of aromatic vegetables in a rich tomato-infused broth. Fragrant herbs like thyme, oregano, and a single bay leaf enhance the depth of flavor, while a sprinkle of fresh parsley and optional Parmesan cheese create a perfect finishing touch. Simple to make yet incredibly satisfying, this one-pot wonder is a comforting dinner option for busy weeknights. Ready in under an hour, it pairs beautifully with crusty bread for dipping. Perfect for those seeking a warm, nutritious, and delicious Italian soup recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes (canned, with juice)
- 2 tablespoons tomato paste
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 15 ounces cannellini beans (canned, drained and rinsed)
- 15 ounces red kidney beans (canned, drained and rinsed)
- 1 cup dried small pasta (e.g., ditalini or elbow)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes (with their juice) and tomato paste to the pot. Stir to combine.
Pour in the chicken or vegetable broth. Add the dried thyme, dried oregano, and bay leaf. Stir well.
Increase the heat to medium-high and bring the soup to a boil.
Once boiling, lower the heat to a simmer. Cover the pot and let the soup cook for 15 minutes.
Stir in the cannellini beans and kidney beans. Simmer for an additional 10 minutes.
While the soup is simmering, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
Remove the bay leaf and season the soup with salt and black pepper to taste.
To serve, ladle the soup into bowls. Add a few spoonfuls of cooked pasta to each bowl.
Garnish with chopped fresh parsley and freshly grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 40.3 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5556 mg | 118% | |
*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.
