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A close-up shot showcases a steaming bowl of Pasta e Fagioli Soup, highlighting the colorful vegetables and pasta in a rich, tomato-based broth.

BEST PASTA E FAGIOLI SOUP

This Pasta e Fagioli Soup recipe delivers a comforting and flavorful Italian classic. It features tender pasta, creamy beans, and a savory broth, all easily made with simple ingredients and customizable to your liking. Perfect for a cozy meal on a chilly evening.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups vegetable broth or chicken broth
  • 1 cup ditalini pasta
  • 1 Parmesan cheese rind optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Grated Parmesan cheese for serving
  • Fresh parsley, chopped for serving
  • Drizzle of olive oil for serving optional

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Can opener
  • Colander or strainer

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer.
  5. Add the Parmesan cheese rind (if using) to the pot. Simmer for at least 20 minutes, or even longer for a richer flavor. Remove the Parmesan rind before proceeding to the next step.
  6. Add the ditalini pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until al dente.
  7. Stir in the cannellini beans and kidney beans. Heat through for a few minutes.
  8. Season the soup with salt and freshly ground black pepper to taste.
  9. Ladle into bowls and garnish with grated Parmesan cheese, fresh parsley, and a drizzle of olive oil (if desired). Serve immediately.

Notes

Don't skip the Parmesan rind for added flavor. Toast the pasta for a nuttier taste. Blend some beans for a creamier texture. This soup tastes even better the next day. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Add some greens like spinach or kale for added nutrients.