Pasta e Fagioli Recipe
Pasta e Fagioli turns simple beans, small pasta, and vegetables into a thick, cozy Italian soup that tastes rich without costing much.
This one pot meal uses pantry staples and fresh vegetables to build deep flavor. Cannellini beans make the broth creamy, kidney beans add hearty texture, and Parmesan gives each bowl a salty finish.
Why You’ll Love This Recipe
- It tastes hearty and savory, with tender beans, soft pasta, and a tomato rich broth.
- It uses affordable pantry ingredients that stretch into four filling servings.
- It cooks in one pot, so cleanup stays simple.
- It gives you fiber, plant based protein, and vegetables in every bowl.
Fabian’s Budget & Health Tip: Use canned beans when you need speed, but rinse them well to reduce extra sodium. If you cook dried beans in batches, freeze them in one and a half cup portions so you can replace each can for less money.
Ingredients (Serves 4)
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, diced (150 g)
- 2 medium carrots, diced (140 g)
- 2 celery stalks, diced (100 g)
- 4 garlic cloves, minced (12 g)
- 2 tablespoons tomato paste (30 g)
- 1 can diced tomatoes, 14.5 oz (411 g)
- 1 can cannellini beans, drained and rinsed, 15 oz (425 g)
- 1 can kidney beans, drained and rinsed, 15 oz (425 g)
- 6 cups vegetable broth (1.4 L)
- 1 and 1/2 teaspoons Italian seasoning (3 g)
- 1/2 teaspoon fine salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1 cup small pasta, such as ditalini or small shells (120 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1/2 cup grated Parmesan, plus more for serving (50 g)
Step-by-Step Instructions
1. Sauté the Vegetables
Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion turns glossy and the carrots begin to soften.
Add the garlic and cook for 30 seconds. Stop when the kitchen smells sweet and garlicky. Do not let the garlic brown too much, or it can taste bitter.
2. Build the Tomato Base
Stir in the tomato paste. Cook it for 1 to 2 minutes until it darkens slightly and sticks to the bottom of the pot in little red patches. This step makes the soup taste deeper and less sharp.
Add the diced tomatoes and scrape the pot with a spoon. The tomatoes should loosen the browned bits and turn the base thick and fragrant.
3. Simmer the Beans and Broth
Add the cannellini beans, kidney beans, vegetable broth, Italian seasoning, salt, and black pepper. Stir well, then bring the pot to a gentle boil.
Reduce the heat and simmer for 15 minutes. The broth should smell savory and herby, and the beans should look plump and tender.
4. Cook the Pasta
Stir in the small pasta. Simmer for 8 to 10 minutes, or until the pasta feels tender but not mushy. Stir often near the end so the pasta does not stick to the bottom.
If the soup gets too thick, add a splash of broth or water. Pasta absorbs liquid quickly, so keep the texture loose and spoonable.
5. Finish with Parsley and Parmesan
Turn off the heat. Stir in the parsley and Parmesan until the cheese melts into the hot broth. Taste and add more salt or pepper if needed.
Serve warm with extra Parmesan on top. The finished Pasta e Fagioli should be thick, creamy from the beans, and full of soft vegetables in every spoonful.
Expert Troubleshooting & FAQs
Why is my Pasta e Fagioli too thick?
The pasta keeps soaking up broth as it sits. Add more vegetable broth or water, a little at a time, until the soup loosens. Taste again after adding liquid because you may need a pinch more salt.
Can I cook the pasta separately?
Yes. Cook the pasta in a separate pot if you plan to store leftovers. Add cooked pasta to each bowl before serving. This keeps the pasta from swelling and turning too soft in the fridge.
Can I use only one type of bean?
Yes. Use all cannellini beans for a creamier soup, or all kidney beans for a firmer bite. The flavor will still be hearty and satisfying.
How do I make the broth creamier without cream?
Mash about one cup of the beans against the side of the pot before adding the pasta. The mashed beans thicken the broth and make it feel creamy while keeping the recipe simple.
How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove and add a splash of broth or water to bring back the soup texture.
Estimated Nutritional Facts
These numbers are rough estimates per serving and can change based on the broth, pasta, and Parmesan you use.
- Calories: 390
- Protein: 18 g
- Carbs: 62 g
- Fats: 8 g
Pasta e Fagioli Recipe
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, diced (150 g)
- 2 medium carrots, diced (140 g)
- 2 celery stalks, diced (100 g)
- 4 garlic cloves, minced (12 g)
- 2 tablespoons tomato paste (30 g)
- 1 can diced tomatoes, 14.5 oz (411 g)
- 1 can cannellini beans, drained and rinsed, 15 oz (425 g)
- 1 can kidney beans, drained and rinsed, 15 oz (425 g)
- 6 cups vegetable broth (1.4 L)
- 1 and 1/2 teaspoons Italian seasoning (3 g)
- 1/2 teaspoon fine salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1 cup small pasta, such as ditalini or small shells (120 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1/2 cup grated Parmesan, plus more for serving (50 g)
Instructions
- 1. Sauté the Vegetables. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion turns glossy and the carrots begin to soften. Add the garlic and cook for 30 seconds. Stop when the kitchen smells sweet and garlicky. Do not let the garlic brown too much, or it can taste bitter.
- 2. Build the Tomato Base. Stir in the tomato paste. Cook it for 1 to 2 minutes until it darkens slightly and sticks to the bottom of the pot in little red patches. This step makes the soup taste deeper and less sharp. Add the diced tomatoes and scrape the pot with a spoon. The tomatoes should loosen the browned bits and turn the base thick and fragrant.
- 3. Simmer the Beans and Broth. Add the cannellini beans, kidney beans, vegetable broth, Italian seasoning, salt, and black pepper. Stir well, then bring the pot to a gentle boil. Reduce the heat and simmer for 15 minutes. The broth should smell savory and herby, and the beans should look plump and tender.
- 4. Cook the Pasta. Stir in the small pasta. Simmer for 8 to 10 minutes, or until the pasta feels tender but not mushy. Stir often near the end so the pasta does not stick to the bottom. If the soup gets too thick, add a splash of broth or water. Pasta absorbs liquid quickly, so keep the texture loose and spoonable.
- 5. Finish with Parsley and Parmesan. Turn off the heat. Stir in the parsley and Parmesan until the cheese melts into the hot broth. Taste and add more salt or pepper if needed. Serve warm with extra Parmesan on top. The finished Pasta e Fagioli should be thick, creamy from the beans, and full of soft vegetables in every spoonful.
