What You’ll Love About This Recipe
- Easy to make—no fancy techniques, just straightforward cooking that anyone can master.
- Budget-friendly—uses pantry staples like beans, pasta, and tomatoes for a meal that’s kind on your wallet.
- Versatile—swap ingredients based on what you have, making it a great clean-out-the-fridge dish.
Recipe
Intro:
Pasta Fagioli is a classic Italian comfort dish, combining tender pasta, creamy beans, and a rich tomato broth. This hearty soup is perfect for chilly nights and is packed with flavor.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup ditalini pasta (or small pasta of choice)
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, broth, oregano, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in beans and pasta. Cook until pasta is al dente, about 10 minutes.
- Remove bay leaf. Stir in parsley and adjust seasoning if needed.
- Serve hot with grated Parmesan cheese.
Notes:
- For a thicker soup, mash some of the beans before adding them.
- Leftovers will thicken—add a splash of broth when reheating.
Equipment:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Time:
- Prep time: 10 minutes
- Cooking time: 30 minutes
Cuisine: Italian
Serving: 6
Nutrition
Pasta Fagioli is a hearty Italian soup packed with protein and fiber. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Fiber | 8 g |
| Fat | 6 g |
| Sodium | 680 mg |
What To Serve With It
I love serving my pasta fagioli with crusty Italian bread for dipping, and a fresh green salad adds a nice crunch. The bread soaks up the broth perfectly, while the salad keeps things light and balanced. It’s a simple combo, but it makes the meal feel complete.
Crusty Italian Bread
Crusty Italian bread is the perfect companion to pasta fagioli, offering a satisfying texture contrast to the soup’s rich flavors. I love tearing off a piece and dipping it straight into the bowl—it soaks up the broth without losing its chew. The golden crust crackles under your fingers, while the soft inside balances the soup’s heartiness. It’s simple, but that’s the beauty of it. You don’t need anything fancy, just a good loaf warmed slightly. Whether you’re scooping up beans or wiping the bowl clean, this bread turns a meal into something comforting and complete. Trust me, you’ll want seconds.
Fresh Green Salad
When you’re serving pasta fagioli, a fresh green salad adds a crisp, invigorating touch to balance the hearty soup. I love tossing together mixed greens, cherry tomatoes, cucumber slices, and a sprinkle of red onion for brightness. A simple vinaigrette—olive oil, lemon juice, garlic, and a pinch of salt—ties it all together. Sometimes, I’ll add shaved Parmesan or toasted nuts for extra flavor and crunch. It’s quick to make, and the freshness cuts through the richness of the soup perfectly. Trust me, it’s the side dish you didn’t know you needed until you try it with your pasta fagioli.
