Pasta e Fagioli: Rustic Italian Bean and Pasta Soup Recipe
A hearty and comforting Pasta Fagioli soup featuring tender pasta, cannellini and kidney beans, fresh vegetables, and aromatic herbs simmered in a flavorful tomato and vegetable broth. This classic Italian soup is perfect for a nourishing meal served with crusty Italian bread and a sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1/2 pound small pasta
- Extra virgin olive oil (about 2 tablespoons)
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
Seasonings and Herbs
- 1 dried bay leaf
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup fresh basil leaves, cut into ribbons
- Crushed red pepper (optional)
Liquids and Canned Goods
- 1 (28-ounce) can fire roasted diced tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
To Serve
- Grated Parmesan cheese
- Italian bread
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the small pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside.
- Sauté the vegetables: In a large Dutch oven or cast iron pot, heat about 2 tablespoons of extra virgin olive oil over medium-high heat. Add the finely chopped onion, celery, and carrots. Sauté, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Then add the minced garlic, dried bay leaf, and dried oregano. Continue cooking for 2 more minutes, stirring occasionally to release the aromas.
- Build the soup: Pour in the fire roasted diced tomatoes along with their juices, the vegetable broth, drained cannellini beans, and drained kidney beans. Season the mixture with kosher salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat to low to simmer. Cover the pot with a lid leaving a small gap for steam to escape. Let it simmer gently for 10 to 15 minutes to meld the flavors.
- Add the pasta: Stir the cooked pasta into the soup until evenly dispersed and warmed through. Remove the pot from the heat and stir in the fresh basil ribbons for a bright herbal note.
- Serve: Ladle the hot soup into bowls. Optionally, sprinkle with crushed red pepper for some heat and top with freshly grated Parmesan cheese. Serve alongside warm crusty Italian bread for a complete meal.
Notes
- You can use any small pasta shape such as ditalini, elbow macaroni, or small shells.
- For a richer flavor, use homemade vegetable broth if available.
- If you prefer a thicker soup, mash some of the beans against the side of the pot before adding the pasta.
- Adjust crushed red pepper to taste or omit for a milder soup.
- Parmesan cheese can be substituted with a vegetarian hard cheese if preferred.
