Pasta e Fagioli
Pasta e Fagioli is a hearty, one pot soup made with beans, pasta, vegetables, and a rich, flavorful broth. This is a weeknight-friendly version that comes together without a long simmer and uses pantry staples you likely already have. Filling, flexible, and meant to be dinner, not just a starter.
Servings: 6
Calories: 420kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 4 ounces bacon diced (optional)
- 14.5 ounces diced tomatoes 1 can
- 4 cups chicken broth low sodium or no sodium added
- 15 ounces cannellini beans drained and rinsed
- 15 ounces red kidney beans drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 1 cube chicken bouillon
- 1 cup ditalini pasta or other small pasta
- salt and pepper to taste
- Parmesan cheese freshly grated, for serving
- fresh parsley chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened.
- Add the chopped bacon to the pot and cook for 3-4 minutes until it's crispy and the fat has rendered.
- Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil.
- Add the cannellini beans, red kidney beans, dried oregano, dried basil, red pepper flakes (if using) and chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes.
- Stir in the ditalini pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick as the pasta cooks, you can add a bit more chicken broth or water to reach your desired consistency.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley or basil.
Video
Notes
- Don’t rush the vegetables. Letting the onion, carrots, and celery soften properly at the start makes a big difference in flavor.
- The bacon is optional, but helpful. It adds depth and makes the soup taste like it cooked longer than it did. If you skip it, you may want to bump up the seasoning a bit.
- Bouillon is doing quiet work here. One cube adds richness without turning this into an all day soup.
- Pasta keeps absorbing broth. If you’re planning for leftovers, cook the pasta separately and add it to each bowl.
- Adjust the thickness to your liking. This soup should be hearty but still spoonable. Add more broth or water if it thickens too much.
- Don't skip the Parmesan. Even a little makes the whole bowl better, so don’t skip it.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 57g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 454mg | Potassium: 782mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3601IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 6mg
