Pasta E Fagioli with Ham Mushrooms and Herbs
Warm, hearty, and brimming with flavor, this Pasta e Fagioli with Ham, Mushrooms, and Herbs takes a comforting Italian classic to the next level. Packed with tender cannellini beans, earthy crimini mushrooms, and savory diced ham, this soup is a perfect mix of protein and wholesome ingredients. Fragrant with a blend of oregano, thyme, and fresh parsley and basil, every spoonful bursts with herby, aromatic goodness. Simmered in a rich tomato-broth base and finished with tender ditalini pasta, this one-pot wonder is both satisfying and easy to prepare. Ideal for weeknight dinners or cozy gatherings, serve this rustic dish with a sprinkle of Parmesan cheese for an irresistible touch. Ready in under an hour, this recipe is perfect for feeding a family of four and reheats beautifully for leftovers. Keywords: Pasta e Fagioli, Italian soup, ham and mushrooms, hearty soup recipe, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 200 grams crimini mushrooms, sliced
- 150 grams cooked ham, diced
- 400 grams canned cannellini beans, drained and rinsed
- 400 grams diced tomatoes, canned
- 1 liter chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 120 grams dried ditalini pasta
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chiffonade
- to taste salt
- to taste black pepper
- to taste Parmesan cheese, grated (optional for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Stir in the sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
Add the diced ham and cook for 2-3 minutes to let it heat through.
Stir in the cannellini beans, diced tomatoes, chicken or vegetable broth, oregano, thyme, and the bay leaf. Bring the mixture to a boil.
Once boiling, lower the heat to a simmer and allow the soup to cook for 15 minutes to blend the flavors.
Add the ditalini pasta and cook for an additional 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
Season the soup with salt and black pepper to taste.
Remove the bay leaf and stir in the fresh parsley and basil.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 8898 mg | 387% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 28.3 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 534 mg | 41% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4058 mg | 86% | |
*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.
