Description
Pasta e Fagioli Soup is a hearty and comforting Italian classic combining tender pasta, creamy cannellini beans, fresh vegetables, and fragrant herbs in a savory broth. Perfect for chilly evenings and adaptable to various dietary preferences, this soup offers a warm, satisfying meal made from simple pantry staples.
Ingredients
Scale
Beans and Pasta
- 1 ½ cups dried cannellini beans (or 2 cans, rinsed and drained)
- 1 cup small pasta shapes (ditalini, elbow macaroni, or small shells)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely chopped
- 2 celery stalks, finely chopped
Broth and Seasonings
- 6 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touches
- 3 tablespoons olive oil, plus more for drizzling
- Optional garnishes: freshly grated Parmesan cheese, chopped parsley
Instructions
- Prepare the Sofrito Base: Heat olive oil in a large pot over medium heat. Add finely chopped onion, carrot, celery, and minced garlic. Cook gently, stirring occasionally, until vegetables are soft and fragrant, about 5 to 7 minutes.
- Build the Broth: Stir in tomato paste and cook for 1 minute to deepen flavors. Pour in the vegetable or chicken broth, scraping the pot’s bottom to lift any browned bits. Bring the mixture to a gentle simmer.
- Add Beans and Herbs: Rinse and drain the cannellini beans and add to the simmering broth. Toss in sprigs of fresh rosemary and thyme. Let the soup cook slowly on low heat to allow the herbs to infuse, about 10 minutes.
- Cook the Pasta: Add the small pasta shapes directly to the pot and cook until tender but still slightly firm to bite, approximately 8 to 10 minutes.
- Final Seasoning and Serve: Remove herb sprigs, then taste and adjust seasoning with salt and freshly ground black pepper. Drizzle generously with olive oil before ladling the soup into bowls. Garnish with Parmesan cheese and chopped parsley if desired.
Notes
- Use dried beans soaked and cooked ahead for best texture and flavor.
- Reserve some pasta cooking water to adjust soup thickness, if needed.
- Do not overcook pasta; add it late and cook just until al dente.
- Customize broth by trying bone broth or rich vegetable stock.
- Finish with fresh herbs like parsley or basil for added brightness.
- For vegetarian or vegan versions, use vegetable broth and omit cheese.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.
- Reheat gently, adding a splash of broth or water if too thick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Pasta e Fagioli, Italian soup, cannellini beans, comfort food, hearty soup, bean soup, easy soup, gluten-free option
