If you are craving a cozy, comforting meal that feels like a warm hug in a bowl, the Pasta Fagioli Recipe is just what you need. This classic Italian bean soup blends simple pantry staples like beans, pasta, and fresh vegetables into a hearty, flavorful dish that satisfies both the stomach and the soul. The combination of tender ditalini pasta, two kinds of beans, and a rich tomato broth seasoned with herbs creates a delightful medley of textures and tastes that’s both nutritious and utterly delicious. Whether you’re cooking for a family dinner or meal prepping for the week, this Pasta Fagioli Recipe never fails to impress and is sure to become a beloved favorite in your kitchen.
Ingredients You’ll Need
The charm of this Pasta Fagioli Recipe comes from its simple, wholesome ingredients that together build layers of flavor and delightful texture. Each component plays a vital part, from the sweet carrots and fragrant herbs to the creamy beans and tender pasta, resulting in a soup that feels homemade and hearty.
- 2 tablespoons olive oil: Adds a silky richness and helps to sauté the vegetables to perfection.
- 1 small yellow onion, diced: Provides a sweet, aromatic base essential for depth in the soup.
- 2 cloves garlic, minced: Brings a pungent warmth and boosts the savory profile.
- 2 medium carrots, diced: Adds natural sweetness and a pop of color.
- 2 celery stalks, diced: Offers a subtle earthy crunch and balances the flavor.
- 1/2 teaspoon dried oregano: Classic Italian herb that infuses the broth with a fragrant earthiness.
- 1/2 teaspoon dried basil: Brings a sweet, herbaceous note that compliments the tomatoes beautifully.
- 1/4 teaspoon crushed red pepper flakes (optional): A gentle hint of heat to wake up the palate.
- Salt and black pepper to taste: Essential seasonings to enhance and tie all the flavors together.
- 1 can (15 oz) diced tomatoes with juices: Provides a vibrant, tangy base full of robust tomato goodness.
- 1 can (15 oz) cannellini beans, drained and rinsed: Adds creamy texture and protein to make the soup filling.
- 1 can (15 oz) red kidney beans, drained and rinsed: Contributes hearty body and color contrast.
- 4 cups low-sodium vegetable broth or chicken broth: Creates a savory, flavorful liquid foundation.
- 3/4 cup ditalini or small pasta: The perfect bite-sized pasta to soak in all those delicious juices.
- 1/4 cup chopped fresh parsley: Adds a burst of fresh brightness right before serving.
- Grated Parmesan cheese, for serving: A finishing touch that lends salty, nutty richness when sprinkled on top.
How to Make Pasta Fagioli Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat until shimmering. Add the diced onion, carrots, and celery, stirring them every couple of minutes. Cook for about 5 to 7 minutes, until these vegetables have softened and released their natural sweetness. This step is crucial because it builds the flavor foundation for the entire soup. Next, stir in minced garlic, oregano, basil, optional crushed red pepper flakes, salt, and black pepper. Let everything cook together for another minute or so until you can smell those wonderful herbs and garlic blossoming.
Step 2: Add Tomatoes, Beans, and Broth
Pour in the diced tomatoes along with their juices, as well as the drained cannellini and red kidney beans. Then add the vegetable or chicken broth. Give everything a good stir and bring the pot to a boil. Once boiling, reduce the heat and let it gently simmer uncovered for 15 minutes. This simmering time allows the flavors to meld and the beans to soften even more, creating a rich, comforting broth that’s the heart of the Pasta Fagioli Recipe.
Step 3: Cook the Pasta
After your soup has simmered deliciously, stir in the ditalini pasta. Let the soup continue cooking for another 8 to 10 minutes until the pasta is perfectly tender. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot. This step is where the soup truly becomes hearty and satisfying, with the pasta soaking up all the lovely flavors while adding its unique bite.
Step 4: Finish with Fresh Parsley and Serve
Remove the pot from heat and stir in the chopped fresh parsley. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve your Pasta Fagioli hot, and don’t forget the grated Parmesan cheese on top; it adds that irresistible savory note that completes every spoonful.
How to Serve Pasta Fagioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan is a must-have for that salty, umami punch. You can also add a drizzle of good-quality extra virgin olive oil or a pinch of crushed red pepper flakes for some heat. A few leaves of fresh basil or parsley on top brighten the dish visually and add fresh herbal notes that elevate the flavor.
Side Dishes
This soup pairs beautifully with rustic Italian bread for dipping and soaking up every last drop. A crisp green salad dressed simply with olive oil and lemon juice can lighten the meal, making it a well-rounded and satisfying lunch or dinner. Roasted vegetables or garlic bread also complement this dish’s homey vibe perfectly.
Creative Ways to Present
For a charming family-style meal, serve Pasta Fagioli in deep bowls with a small plate of grated Parmesan and chili flakes on the side, so everyone can customize their own. Another fun idea is to ladle the soup into hollowed-out crusty bread bowls for an edible presentation full of rustic appeal. Garnishing with herbs and freshly ground black pepper right at the table adds that restaurant-quality touch that makes this humble soup feel extra special.
Make Ahead and Storage
Storing Leftovers
Pasta Fagioli makes fantastic leftovers and often tastes even better the next day once the flavors have had extra time to marry. Store cooled soup in airtight containers in the refrigerator for up to 4 days. Keep in mind that the pasta will continue to absorb the broth over time, which thickens the soup.
Freezing
You can freeze this soup for longer storage by placing it in freezer-safe containers, leaving some headspace since the pasta expands slightly. It freezes well for up to 3 months. To help maintain the best texture after thawing, consider slightly undercooking the pasta when first making the soup, or freeze the soup without pasta and add fresh pasta when reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened too much, especially because the pasta absorbs liquid as it sits. Heat until piping hot and then serve with a fresh sprinkle of Parmesan and parsley for a quick meal that tastes like it was just made.
FAQs
Can I make Pasta Fagioli Recipe vegan?
Absolutely! Simply use vegetable broth and omit the Parmesan cheese or replace it with a vegan alternative. The beans and pasta provide plenty of protein and texture to keep the soup hearty and satisfying without any animal products.
What type of pasta is best for Pasta Fagioli Recipe?
Ditalini or other small pasta shapes like elbow macaroni work best since they cook evenly and blend well with the beans and broth. Small pasta ensures every bite has a perfect balance of pasta and soup without large chunks overwhelming the dish.
Can I use dried beans instead of canned beans?
You can, but dried beans will need to be soaked and cooked in advance. Using canned beans is much quicker and more convenient for this recipe, but soaked dried beans give excellent texture and flavor if you plan ahead.
How can I make the soup thicker?
For a heartier texture, mash a portion of the beans before adding the pasta. This will create a creamier broth that clings beautifully to the pasta. Alternatively, simmer the soup uncovered for a bit longer to reduce excess liquid.
Is Pasta Fagioli Recipe gluten-free?
The traditional recipe uses wheat-based pasta, but you can easily make it gluten-free by substituting with gluten-free pasta. Just be mindful of cooking times, as gluten-free pasta may cook faster or require special handling.
Final Thoughts
This Pasta Fagioli Recipe is truly one of those heartwarming dishes that brings comfort, nourishment, and joy in every spoonful. Its beautiful blend of simple ingredients and timeless flavors make it an absolute must-try, especially when you want something wholesome without a fuss. So, grab your pot and give this Italian classic a go — I promise it’ll become a staple you’ll reach for again and again.
Print
Pasta Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian Pasta Fagioli soup featuring tender pasta and hearty beans in a flavorful tomato and herb broth, perfect as a comforting vegetarian meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Herbs and Spices
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and black pepper to taste
Liquids and Canned Ingredients
- 1 can (15 oz) diced tomatoes with juices
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 4 cups low-sodium vegetable broth or chicken broth
Other
- 3/4 cup ditalini or small pasta
- 1/4 cup chopped fresh parsley
- grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in minced garlic, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 more minute until the garlic becomes fragrant.
- Combine Main Ingredients: Add diced tomatoes with their juices, cannellini beans, kidney beans, and broth to the pot. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 15 minutes to meld the flavors together.
- Cook Pasta: Stir in ditalini or small pasta and cook for an additional 8–10 minutes, or until the pasta reaches tenderness.
- Finish and Serve: Remove the pot from heat and stir in freshly chopped parsley. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot with a generous sprinkle of grated Parmesan cheese on top.
Notes
- For a thicker texture, mash some of the beans before adding the pasta.
- This soup stores well and tastes even better the next day.
- Add more broth when reheating if the pasta absorbs too much liquid.
