Save A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.
I first made Pasta e Fagioli on a chilly evening for my family, and it quickly became a favorite that everyone looks forward to whenever comfort food is needed.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Cannellini beans: 1 can (15 oz / 400 g), drained and rinsed
- Borlotti or kidney beans: 1 can (15 oz / 400 g), drained and rinsed
- Small pasta: 3/4 cup (120 g), ditalini or elbow macaroni
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (1 liter), low-sodium
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Chili flakes: 1/2 teaspoon, optional
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 1/4 cup, chopped
- Grated Parmesan cheese: for serving, optional
- Extra virgin olive oil: for drizzling
Instructions
- Vegetable sauté:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 6–7 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Simmer broth and tomatoes:
- Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes, salt, and pepper. Bring to a simmer.
- Add beans:
- Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes.
- Add pasta:
- Add pasta and cook until al dente, stirring occasionally.
- Check seasoning and soup consistency:
- Taste and adjust seasoning if needed. Add more broth or water if soup is too thick.
- Finish and serve:
- Remove from heat. Stir in fresh parsley. Ladle soup into bowls and top with Parmesan and a drizzle of olive oil if desired. Serve hot.
Save 
Save Sharing this soup with my children always brings back memories of my grandmother – its comforting aroma filled the kitchen while we laughed and waited around the table.
Required Tools
To make this soup, you will need a large soup pot, a cutting board and knife, a wooden spoon, and a ladle.
Allergen Information
Contains gluten from pasta and dairy from Parmesan; use gluten-free pasta and a plant-based cheese to accommodate most dietary needs.
Nutritional Information
Each serving provides approximately 340 calories, 7 g total fat, 56 g carbohydrates, and 13 g protein.
Save 
Save The rich flavors of this soup only get better with time: enjoy a bowl fresh or savor leftovers for a quick and cozy meal the next day.
Recipe Help & Answers
- → What type of beans work best in this dish?
Cannellini and borlotti beans are traditional, offering a creamy texture that complements the pasta and broth well.
- → Can I use gluten-free pasta here?
Yes, substituting gluten-free pasta allows those with sensitivities to enjoy the dish without compromising flavor.
- → How can I adjust the thickness of the broth?
Add extra vegetable broth or water if the mixture becomes too thick, especially when reheating leftovers.
- → Is Parmesan necessary for the final touch?
Parmesan adds a savory finish but can be omitted or replaced with plant-based alternatives for vegan preference.
- → What herbs enhance the flavor profile?
Dried oregano and thyme bring an earthy aroma, while fresh parsley adds a bright, herbal finish.
- → How long should the pasta cook in the broth?
Cooking pasta until al dente, typically 8–10 minutes, ensures it holds shape without becoming mushy.