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Pasta Fagioli Soup

Prep: 15 min
Cook: 30 min
Total: 45 min

Ingredients for the Pasta Fagioli Soup

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • ½ cup grated Parmesan cheese (for serving)
  • Fresh parsley, chopped (for garnish)

How to Make Pasta e Fagioli Soup

Step 1

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables become tender and fragrant.

Step 2

Add the Tomatoes and Beans: Stir in the diced tomatoes, cannellini beans, and kidney beans. Mix well to combine all the flavors.

Step 3

Season the Soup: Add the vegetable or chicken broth, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir everything together and bring the soup to a gentle boil.

Step 4

Simmer: Reduce the heat to low and let the soup simmer for about 20 minutes to allow the flavors to develop.

Step 5

Cook the Pasta: While the soup is simmering, cook the pasta separately according to the package instructions. Drain and set aside.

Step 6

Combine and Serve: Add the cooked pasta to the soup and stir well. If the soup is too thick, add more broth to reach your desired consistency.

Step 7

Garnish and Enjoy: Serve the soup hot, topped with grated Parmesan cheese and fresh parsley for added flavor.