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Pasta e Fagioli Soup

Pasta e Fagioli Soup
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A hearty and comforting Italian soup featuring tender pasta, creamy cannellini beans, fresh vegetables, and aromatic herbs. Perfect for chilly evenings or quick weeknight meals, this Pasta e Fagioli Soup combines rich flavors and nutritious ingredients in under 45 minutes.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
  • 1 to 2 sprigs fresh rosemary or 1 teaspoon fresh thyme
  • Salt and freshly ground black pepper, to taste

Optional Garnishes and Add-ins

  • Freshly grated Parmesan cheese, for topping
  • Extra virgin olive oil, for drizzling
  • Fresh basil or parsley leaves, torn
  • Red pepper flakes or diced chili, for spice
  • Italian sausage or pancetta, cooked (for meat version)
  • Kale, spinach, or Swiss chard, chopped

Instructions

  1. Prepare the Aromatic Base: Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic. Sauté until fragrant and translucent to build a flavorful foundation.
  2. Add Tomatoes and Herbs: Stir in the diced tomatoes and the fresh rosemary or thyme. Cook for a few minutes until the tomatoes soften and release their juices.
  3. Pour in Broth and Beans: Add the vegetable or chicken broth and the drained, rinsed cannellini beans. Bring the mixture to a gentle simmer to meld the flavors.
  4. Cook the Pasta: Once simmering, stir in the small pasta. Cook until al dente, about 8 to 10 minutes, ensuring the pasta remains firm and not mushy.
  5. Season and Finish: Season with salt and freshly cracked black pepper to taste. Remove from heat and optionally add a splash of good-quality olive oil or sprinkle freshly grated Parmesan cheese before serving.

Notes

  • Use quality broth—homemade or low-sodium—for the best flavor.
  • Add pasta toward the end of cooking to avoid overcooking.
  • Drain and rinse canned beans to reduce salt and enhance creaminess.
  • Prefer fresh herbs over dried for brighter flavor.
  • Mash a few beans into the soup for a creamier texture.
  • For gluten-free option, use rice or chickpea pasta.
  • Vegan version: use vegetable broth and skip or replace Parmesan.

Nutrition

Keywords: Pasta e Fagioli, Italian soup, cannellini beans, ditalini pasta, comfort food, hearty soup, gluten free soup option, easy weeknight dinner

Find it online: https://gourmetglazing.com/pasta-e-fagioli-soup/