Description
Pasta Fagioli is a cozy Italian soup made with beans, vegetables, pasta, and a flavorful tomato broth. It’s hearty, healthy, and perfect as a vegetarian comfort food that’s ready in about 35 minutes.
Ingredients
1 tablespoon extra virgin olive oil
1 cup diced onion
2 tablespoons minced garlic
1 cup quartered carrots
2 cans cooked cannellini beans (rinsed & drained)
1 can tomato sauce
1 dried bay leaf
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 cups low-sodium vegetable broth
2 cups water
1 cup dry ditalini pasta
Instructions
Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and carrots for about 5 minutes until onion is translucent.
Add beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes. Stir well.
Pour in broth and water. Cover and bring to a boil over high heat, stirring occasionally (≈ 10 minutes).
Once boiling, uncover, reduce heat to medium, and add dry pasta. Cook for 4–5 minutes (about half the package time), stirring often.
Remove bay leaf before serving. Adjust with extra broth or water if soup is too thick.
Serve hot with optional toppings like Parmesan or olive oil drizzle.
Notes
Use low-sodium broth to control salt.
Mash some beans for a creamier texture without cream.
Add spinach, zucchini, or other veggies in the last few minutes.
Leftovers thicken; add broth when reheating.
Freezer-friendly if pasta is cooked very al dente.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian