Pasta Fagioli Suprema
Warm, comforting, and bursting with rustic Italian flavors, Pasta Fagioli Suprema is the ultimate one-pot meal for cozy weeknight dinners or hearty family gatherings. This classic soup marries tender ditalini pasta with a medley of creamy cannellini and red kidney beans, simmered in a rich tomato and herb-infused broth. Aromatics like garlic, onion, carrot, and celery form a savory base, while the addition of fresh rosemary, thyme, and a Parmesan rind amplifies its depth of flavor. Finished with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese, this crowd-pleasing recipe is as nutritious as it is satisfying. Pair with crusty bread for the perfect balance of warmth and texture. Ready in under an hour, this Pasta Fagioli Suprema will quickly become a go-to favorite in your soup repertoire!
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Recipe Information
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 medium celery stalk, diced
- 4 large garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 cup uncooked ditalini pasta
- 1 piece fresh rosemary sprig
- 2 pieces fresh thyme sprigs
- 1 piece Parmesan rind
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup grated Parmesan cheese (for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the canned diced tomatoes, cannellini beans, red kidney beans, and chicken or vegetable broth to the pot. Stir to combine.
Submerge the rosemary sprig, thyme sprigs, and Parmesan rind into the broth. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to develop.
While the soup simmers, cook the ditalini pasta according to package instructions. Drain and set aside.
Remove and discard the Parmesan rind, rosemary sprig, and thyme sprigs from the soup.
Stir the cooked pasta into the soup and season with kosher salt, freshly ground black pepper, and red pepper flakes if desired.
Ladle the Pasta Fagioli Supremo into bowls and garnish with chopped fresh parsley and grated Parmesan cheese.
Serve warm with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 31.9 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2121 mg | 163% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5239 mg | 111% | |
*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.
