Quick Pasta Fagioli
Whip up a comforting bowl of Quick Pasta Fagioli in just 30 minutes! This hearty Italian-inspired soup combines tender cannellini beans, sweet diced tomatoes, and delicate ditalini pasta simmered in a savory broth infused with aromatic herbs like oregano and thyme. Packed with sautéed carrots, celery, and onions, and topped with freshly grated Parmesan and vibrant parsley, this dish strikes the perfect balance between wholesome goodness and rich flavors. Optional baby spinach adds a nutritious twist, while a hint of red pepper flakes brings gentle warmth. Perfect for busy weeknights, this one-pot meal is easy to prepare, versatile, and ideal when paired with a slice of crusty bread.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cups canned cannellini beans, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 4 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 cup baby spinach (optional)
- 0.5 cup grated Parmesan cheese (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for 5 minutes, stirring frequently, until the vegetables soften.
Add the cannellini beans, diced tomatoes (with juice), and vegetable or chicken broth to the pot. Stir to combine.
Season the soup with dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the pasta to the pot and cook according to the package instructions (usually 8-10 minutes) until the pasta is al dente.
If using spinach, stir it into the soup during the last 2 minutes of cooking until wilted.
Taste and adjust seasoning as needed with more salt or pepper.
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and garnish with fresh parsley.
Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 309.1 g | 112% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 36.6 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1947 mg | 150% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4825 mg | 103% | |
*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.
