Red Bean Pasta Fagioli
Warm, hearty, and bursting with rustic Italian flavors, Red Bean Pasta Fagioli is the ultimate comfort food that combines creamy red beans, tender pasta, and a medley of aromatic vegetables in a rich tomato-infused broth. Perfect for chilly evenings or when you're craving a satisfying bowl of soup, this one-pot classic is packed with protein and seasoned with fragrant oregano, basil, and a hint of red pepper flakes for a subtle kick. Ready in an hour and made with simple pantry staples, it's a versatile recipe that can be customized with your favorite small pasta shapes and topped with freshly grated Parmesan and parsley for an elegant finish. Whether you're serving it as a main dish or a cozy appetizer, Red Bean Pasta Fagioli is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 cups canned red beans, drained and rinsed
- 6 cups vegetable broth
- 1 15-ounce can canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes
- 1 cup small pasta (such as ditalini or elbow)
- 0.25 cups grated Parmesan cheese (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the red beans, vegetable broth, crushed tomatoes, oregano, basil, and red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes, stirring occasionally.
While the soup simmers, bring a separate pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
After the soup has simmered, add the cooked pasta to the pot and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
Taste the soup and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 54.5 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1236 mg | 95% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6278 mg | 134% | |
*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.
