Pasta Fagioli Recipe
A hearty Italian bean and pasta soup made with simple pantry staples like beans, pasta, tomatoes, and broth. Cozy, budget-friendly, and ready in under an hour, this authentic pasta fagioli recipe is the ultimate comfort food.
Ingredients
- Base & Aromatics
- 2 tablespoons olive oil – for sautéing
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 celery ribs diced
- 4 garlic cloves minced
- Broth & Tomatoes
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz diced tomatoes
- Beans & Pasta
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 cup small pasta ditalini is traditional
- Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes optional
- Salt and pepper to taste
- Garnishes
- Fresh parsley chopped
- Grated parmesan cheese
Instructions
- Sauté the aromatics (10 minutes): Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery, cooking until softened, about 7–8 minutes. Add garlic and cook another 1–2 minutes until fragrant.
- Build the base (5 minutes): Stir in tomato sauce, diced tomatoes, and seasonings (oregano, basil, thyme, red pepper flakes). Cook for a couple of minutes to let flavors bloom.
- Simmer with beans and broth (15 minutes): Add chicken broth, kidney beans, and cannellini beans. Stir well, bring to a boil, then reduce to a simmer. Let it cook for 15 minutes, stirring occasionally.
- Cook the pasta (10 minutes): Add pasta directly to the soup and simmer until al dente, about 8–10 minutes. Stir frequently so it doesn’t stick to the bottom.
- Season and finish (2 minutes): Taste and adjust with salt and pepper. The soup should be rich, hearty, and slightly thickened.
- Serve (immediately): Ladle into bowls, top with fresh parsley and grated parmesan. Serve hot with crusty bread.
Notes
- Cook pasta separately if you plan to store leftovers—otherwise it can get soggy.
- For a spicier kick, increase red pepper flakes or add hot sauce.
- To make vegetarian, simply swap the chicken broth with vegetable broth.
- Freeze the soup without pasta for up to 2 months. Thaw overnight before reheating.
- Always use freshly grated parmesan for the best flavor.