A classic Italian comfort soup combining pasta and beans in a rich tomato broth, offering a hearty, nutritious meal that's both simple and deeply satisfying.
Serve with crusty bread or a simple salad for a complete meal. For a fully plant-based version, use vegetable broth instead of chicken broth.
Store in an airtight container in the refrigerator for up to 4 days before serving.
Ingredients
Scale
Measurement units
- 3 tbsp Olive oil
- 1 Onion, diced (medium)
- 3 Garlic, minced (cloves)
- 2 Carrots, diced (medium)
- 2 Celery stalks, diced
- 14 ½ oz Diced tomatoes
- 4 cups Vegetable or chicken broth
- 15 oz Cannellini beans, drained and rinsed
- 1 cup Small pasta, such as ditalini or elbow
- 1 tsp Dried Italian seasoning
- Salt (to taste)
- Black pepper (to taste)
- Red pepper flakes
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Ingredients
Scale
Measurement units
- 3 tbsp Olive oil
- 1 Onion, diced (medium)
- 3 Garlic, minced (cloves)
- 2 Carrots, diced (medium)
- 2 Celery stalks, diced
- 14 ½ oz Diced tomatoes
- 4 cups Vegetable or chicken broth
- 15 oz Cannellini beans, drained and rinsed
- 1 cup Small pasta, such as ditalini or elbow
- 1 tsp Dried Italian seasoning
- Salt (to taste)
- Black pepper (to taste)
- Red pepper flakes
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Instructions
Sauté aromatics
Heat Olive oil (3 tbsp) in a large pot over medium heat.
Add diced Onion, diced and cook until softened.
Equipment: large pot
Add remaining vegetables
Add Garlic, minced, Carrots, diced, and Celery stalks, diced to the pot.
Stir frequently until vegetables begin to soften.
Equipment: large pot
Add tomatoes and broth
Pour in Diced tomatoes (14 ½ oz) with their juice and Vegetable or chicken broth (4 cups).
Stir well to combine.
Equipment: large pot
Add beans and seasonings
Add Cannellini beans, drained and rinsed (15 oz) and Dried Italian seasoning (1 tsp).
Bring the mixture to a gentle boil.
Equipment: large pot
Add pasta
Reduce heat to medium.
Add Small pasta, such as ditalini or elbow (1 cup) and stir occasionally to prevent sticking.
Equipment: large pot
Cook pasta until tender
Cook until pasta is tender and soup has thickened slightly.
Equipment: large pot
Season to taste
Season with Salt, Black pepper, and Red pepper flakes if desired.
Taste and adjust seasoning as needed.
Serve
Ladle soup into bowls.
Garnish with Fresh parsley, chopped and serve with Parmesan cheese, grated on the side.
Equipment: ladle, bowls
Tomorrow's Meal
Crispy Pasta e Fagioli Fritters
Leftover pasta and beans bound with egg and cheese, pan-fried into golden, crispy patties with a creamy center
You'll need to pick up:
1 egg2 tablespoons grated ParmesanNeutral oil for fryingLemon wedges for serving
Quick overview:
- 1.Mix 1 cup cold pasta e fagioli with 1 beaten egg and Parmesan until cohesive
- 2.Form into 3-inch patties about 1/2 inch thick
- 3.Heat 1/4 inch oil in skillet to 350°F
- 4.Fry patties 3-4 minutes per side until golden and crispy
- 5.Drain on paper towels, serve hot with lemon
Before you cook
Cook notes
- • Store in an airtight container in the refrigerator for up to 4 days before serving
- • Can be assembled without pasta up to 1 day ahead; add fresh pasta just before serving for best texture
- • Serve with crusty bread or a simple salad for a complete meal
- • For a fully plant-based version, use vegetable broth instead of chicken broth
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