Pin by Janie Lynch on Soup in 2025 | Healthy soup recipes, Pasta fagioli soup recipe, Easy soup recipes

why make this recipe

Pasta Fagioli Soup is a warm and hearty dish that combines pasta and beans in a delicious broth. It is perfect for chilly days and brings comfort to every meal. This recipe is not only tasty but also packed with nutrition, making it a healthy choice for everyone. It’s easy to prepare and can feed a crowd, so it’s great for family gatherings or cozy dinners.

how to make Pasta Fagioli Soup

Ingredients:

• 1 cup small pasta (like ditalini or elbow)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking
• Grated Parmesan cheese for serving (optional)

Directions:

1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the canned tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
6. Add the pasta and cannellini beans. Cook until the pasta is tender, about 10 minutes.
7. Adjust seasoning if needed.
8. Serve hot, topped with grated Parmesan cheese if desired.

how to serve Pasta Fagioli Soup

Serve Pasta Fagioli Soup hot. It pairs well with crusty bread, a fresh salad, or even a sprinkle of fresh herbs on top. For a little extra flavor, consider adding a drizzle of olive oil or a splash of vinegar.

how to store Pasta Fagioli Soup

Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container as the soup may expand when frozen.

tips to make Pasta Fagioli Soup

• For a thicker soup, mash some of the beans with a fork before adding them in.
• Feel free to add any vegetables you have on hand, such as spinach or zucchini.
• If you like spice, add a pinch of red pepper flakes while sautéing the vegetables.
• Cook the pasta separately if you plan to store leftovers. Pasta can absorb a lot of broth, making it soggy over time.

variation

Try using different types of beans, like kidney or black beans, for a twist. You can also switch the small pasta with whole wheat or gluten-free pasta according to your preference.

FAQs

1. Can I make Pasta Fagioli Soup in advance?
Yes, it is great to make in advance! Just store it in the refrigerator or freeze it for later.

2. What type of pasta works best?
Small pasta like ditalini or elbow is preferred, but you can use any small shape you like.

3. Is Pasta Fagioli Soup vegetarian?
Yes, it is vegetarian if you use vegetable broth. For a non-vegetarian option, chicken broth can be used instead.

Pasta Fagioli Soup

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A warm and hearty dish combining pasta and beans in a delicious broth, perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 1 cup small pasta (like ditalini or elbow)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking
• Grated Parmesan cheese for serving (optional)

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Instructions

1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the canned tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
6. Add the pasta and cannellini beans. Cook until the pasta is tender, about 10 minutes.
7. Adjust seasoning if needed.
8. Serve hot, topped with grated Parmesan cheese if desired.

Notes

Serve with crusty bread, fresh salad, or a drizzle of olive oil. For a thicker soup, mash some beans before adding.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 10mg