Pasta E Fagioli Soup or Is It Stew
Cozy up with a bowl of hearty **Pasta e Fagioli Soup—or Is It Stew**, a soul-warming Italian classic that blurs the line between soup and stew. This dish features tender ditalini pasta mingling with a medley of creamy cannellini and kidney beans, all simmered in a rich, tomato-infused broth with aromatic herbs like oregano, thyme, and bay leaf. Brightened with fresh parsley and topped with a generous sprinkle of Parmesan cheese, this recipe captures both comfort and flavor in every bite. Whether you prefer to call it soup or stew, this one-pot wonder is ready in just 50 minutes, making it perfect for busy weeknights or lazy weekends. Pair it with crusty bread for a complete, satisfying meal that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 medium celery stalk, diced
- 4 cloves garlic cloves, minced
- 14 ounces diced tomatoes, with juices
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 cup uncooked ditalini pasta
- 2 tablespoons fresh parsley, chopped
- 0.5 cup parmesan cheese, grated
- to taste salt
- to taste black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and swirl to coat the bottom of the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Pour in the diced tomatoes with their juices, cannellini beans, kidney beans, chicken or vegetable broth, and water. Stir to combine.
Add the oregano, thyme, bay leaf, and a pinch of salt and pepper. If using, add the red pepper flakes for a bit of heat.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, uncovered, to allow the flavors to meld.
While the soup is simmering, cook the ditalini pasta in a separate pot according to the package instructions. Drain and set aside.
After 20 minutes of simmering, remove the bay leaf from the soup and discard it.
Stir the cooked ditalini pasta into the soup. Let the soup cook for another 3–5 minutes to meld the pasta with the broth.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley and a generous sprinkle of grated parmesan cheese. Serve hot.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.3 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 788 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.
