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Pasta e Fagioli Soup

Pasta e Fagioli Soup
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Pasta e Fagioli Soup is a classic Italian comfort dish combining tender small pasta, creamy cannellini beans, aromatic herbs, garlic, onions, and a savory tomato and broth base. This hearty and wholesome soup delivers a perfect balance of protein, fiber, and satisfying carbs, making it an ideal meal for chilly evenings or any time you crave a warm, nourishing bowl of rustic Italian flavor.

Ingredients

Scale

Beans and Pasta

  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 cup small pasta (ditalini, elbow macaroni, or small shells)

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 1–2 sprigs fresh rosemary or 1 teaspoon fresh thyme

Liquids and Seasonings

  • 4 cups vegetable or chicken broth
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Extra virgin olive oil drizzle
  • Crushed red pepper flakes

Instructions

  1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and minced garlic. Cook until fragrant and translucent, about 5 minutes, to build a flavorful base for the soup.
  2. Add Tomatoes and Herbs: Stir in the canned diced tomatoes along with fresh rosemary or thyme. Let the mixture simmer for 3-5 minutes to blend the savory aromas and flavors.
  3. Pour in Broth and Beans: Add the 4 cups of vegetable or chicken broth and the rinsed cannellini beans. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 10-15 minutes to deepen the flavor.
  4. Cook the Pasta: Add 1 cup of small pasta to the simmering soup. Cook until al dente, about 8-10 minutes, stirring occasionally to prevent clumping and ensuring the pasta absorbs the delicious broth without becoming mushy.
  5. Season and Serve: Taste and season the soup with salt and black pepper as needed. Remove the herb sprigs. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Optionally, drizzle with extra virgin olive oil or sprinkle crushed red pepper flakes for added flavor.

Notes

  • Use Good Quality Beans: Whether canned or homemade, quality cannellini beans provide the creamiest texture.
  • Do Not Overcook Pasta: Add pasta last and cook just until al dente to keep texture firm and avoid mushiness.
  • Customize Herbs: Experiment with rosemary, thyme, or bay leaves for varied aromatic notes.
  • Blend Some Beans: Puree half the beans with a bit of broth and stir back in to naturally thicken the soup without cream.
  • Let It Rest: Soup flavors develop and deepen after resting overnight in the refrigerator.

Nutrition

Keywords: Pasta e Fagioli, Italian soup, cannellini beans, comfort food, hearty soup, easy soup recipe, vegetarian soup

Find it online: https://marysplate.com/pasta-e-fagioli-soup/