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Pasta Fagioli Recipe
This easy one-pot Pasta Fagioli Recipe brings classic Italian soup vibes to your table in under an hour, with tender beans, al dente pasta, and a rich tomato broth that’s pure comfort food.
Let me tell you, when my three kids were younger, they lived on tomato soup out of a can. You know what? I needed something homemade, healthy, and still quick enough for a busy weeknight. That’s when I cobbled together this version of Pasta Fagioli — literally “pasta and beans” — inspired by my Nonna’s favorite soup and tweaked with my own twists. Whenever my kids came home from soccer or band practice, I could have this bubbling away in no time—and they’d rush to the table, practically inhaling their bowls. These days, I make a big pot on Sunday, then portion it out for lunches and dinners all week. It’s vegetarian-friendly, loaded with fiber and protein, and so easy to adapt with different beans or pasta shapes. Plus, studies show that meals with beans and whole grains can steady blood sugar levels and keep you feeling fuller, longer. At about 300 calories per serving, with roughly 15 grams of protein and 8 grams of fiber, it’s a nutritious meal that tastes like it came from a cozy Italian trattoria. Perfect for fall evenings, but honestly, I serve it all year—especially when tomatoes are at peak freshness. Who doesn’t love a bowl of hearty Italian soup that warms you from the inside out?
Why You’ll Love This Pasta Fagioli Recipe
• One-pot magic: fewer dishes and faster cleanup.
• Weeknight winner: ready in about 45 minutes, including chopping time.
• Vegetarian comfort food that even meat-lovers adore.
• Built-in nutrition: protein-packed beans, fiber-rich veggies, and tomatoes full of lycopene.
• Budget-friendly pantry staples: beans, pasta, and canned tomatoes.
• Flexible twists: swap beans, stir in greens, or add sausage.
• Freezer-friendly portions for grab-and-go meal prep.
• Perfectly balanced flavors — tangy tomatoes, savory herbs, and a gentle heat if you like.
• Delicious, restaurant-quality flavors right at home.
Ingredients
• 2 tablespoons extra-virgin olive oil (look for a cold-pressed, fruity brand)
• 1 large yellow onion, finely chopped (about 1 cup)
• 2 carrots, peeled and diced (½-inch pieces)
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional for a subtle kick)
• 1 (28-ounce) can crushed tomatoes (San Marzano style preferred)
• 4 cups low-sodium vegetable broth (or chicken broth for extra depth)
• 2 (15-ounce) cans cannellini beans, drained and rinsed (substitute chickpeas or kidney beans)
• 1 cup small pasta shapes (ditalini, small shells, or elbow macaroni)
• 2 handfuls fresh baby spinach or chopped kale (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan or Pecorino Romano, for serving (omit or use nutritional yeast for vegan)
Tip: If you’re gluten-free, choose corn- or rice-based pasta and check your broth label. For a richer stew-like texture, use homemade stock or stir in a teaspoon of tomato paste.
Directions
- Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion, carrots, and celery; sauté for 5–7 minutes, stirring often, until the veggies are soft and the onion is lightly golden.
- Toss in the garlic, oregano, basil, and red pepper flakes; cook for about 1 minute until you can smell those herbs blooming.
- Pour in the crushed tomatoes and broth. Scrape up any browned bits from the bottom — that’s flavor waiting to happen. Bring the mix to a gentle simmer.
- Stir in the beans. Let the soup cook for roughly 10 minutes, giving the flavors time to mingle.
- Add the pasta. Keep the heat at a low simmer and stir now and then so the pasta doesn’t clump. Cook for 8–10 minutes or until al dente.
- Season with salt and pepper. Taste, and adjust so the tomato tang and black-pepper note shine through.
- Fold in the spinach or kale if using, letting it wilt for 2–3 minutes. If the soup looks too thick, splash in a little more broth.
- Spoon into bowls. Top with parsley and a generous grating of cheese. Serve hot, with crusty bread for dunking, or alongside a crisp green salad.
Here’s the thing: if you prefer a smoother broth, use an immersion blender for a few quick pulses before adding pasta — just don’t go full puree. You still want bits of bean and veggie for texture.
Servings & Timing
Makes 6 hearty bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (perfectly timed for a midweek treat)
Variations
• Meat-lover’s twist: Brown ½ pound Italian sausage or pancetta with the onions.
• Vegan version: Skip the cheese topping and stir in 2 tablespoons of nutritional yeast.
• Bean swap: Use chickpeas, borlotti, or red beans for a new flavor profile.
• Greens boost: Stir in chopped chard, arugula, or even broccoli rabe instead of spinach.
• Spicy upgrade: Add extra red pepper flakes or a few dashes of hot sauce.
• Cheese swirl: Drop small dollops of ricotta or mascarpone for a creamy finish.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then portion into freezer-safe bags or containers for up to 3 months.
To Reheat: Thaw overnight, then warm gently on the stove; add a splash of broth or water if it’s too thick.
Make-Ahead Tip: The flavors deepen if you let the soup rest overnight — it’s often even better the next day.
Notes
I discovered that stirring in extra broth mid-cook keeps the pasta from gobbling up all the liquid, so you still get a spoonable soup rather than a stew. I also prefer under-salting at first, then tweaking at the end — it lets the bright tomato notes shine without getting lost under too much salt. Bonus: I weighed my servings on a kitchen scale and found each bowl gives about 1½ cups of veggies and ½ cup of beans — that’s nearly 30% of your daily fiber in one meal. If you have time, let the soup sit off heat for 10 minutes before serving; that rest helps the pasta and beans marry really well. Brand note: I’ve used both 365 by Whole Foods and store-brand San Marzano tomatoes, and honestly, both yield a deep, delicious broth.
FAQs
Q: Can I use dried beans instead of canned?
A: Yes — soak 1 cup of dried beans overnight, cook until tender, then add toward the end of step 4 so they don’t turn mushy.
Q: Is this Pasta Fagioli Recipe gluten-free?
A: It is if you swap in gluten-free pasta and double-check that your broth is labeled gluten-free.
Q: How can I make the soup creamier?
A: Stir in a dollop of ricotta or a splash of heavy cream just before serving for a silky finish.
Q: What’s the ideal pasta shape for this soup?
A: Small shapes like ditalini, elbow macaroni, or little shells work best for scooping and even softening.
Q: Why did my pasta get too soft?
A: Likely it cooked too long or the soup sat too long; next time, pull it off the heat a minute early — it’ll keep softening off the stove.
Q: Can I freeze the soup with pasta already in it?
A: You can, but the pasta may become softer upon thawing. For best texture, freeze the broth and beans separately from the pasta.
Q: How spicy is this recipe?
A: It’s mild by default — increase the red pepper flakes or add cayenne if you like a bolder kick.
Q: What sides pair well?
A: Crusty garlic bread, a simple arugula salad with lemon vinaigrette, or a slice of cheesy focaccia make lovely companions.
Conclusion
Pasta Fagioli Recipe is pure comfort food that’s both wholesome and easy — a one-pot Italian soup you’ll return to time and again. Try it tonight, share your twist in the comments, and don’t forget to explore my Homemade Minestrone or Classic Tomato Basil Soup for more cozy, delicious recipes.
Pasta Fagioli Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil look for a cold-pressed, fruity brand
- 1 large yellow onion finely chopped
- 2 carrots carrots peeled and diced (½-inch pieces)
- 2 celery stalks celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes optional for a subtle kick
- 1 can crushed tomatoes San Marzano style preferred
- 4 cups vegetable broth low-sodium (or chicken broth for extra depth)
- 2 cans cannellini beans drained and rinsed (substitute chickpeas or kidney beans)
- 1 cup small pasta shapes ditalini, small shells, or elbow macaroni
- fresh baby spinach or chopped kale optional
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
- Grated Parmesan or Pecorino Romano for serving (omit or use nutritional yeast for vegan)
Instructions
- Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion, carrots, and celery; sauté until soft and golden.
- Toss in the garlic, oregano, basil, and red pepper flakes; cook until fragrant.
- Pour in crushed tomatoes and broth. Simmer to develop flavors.
- Stir in beans and pasta. Cook until pasta is al dente.
- Season with salt and pepper. Fold in spinach or kale. Adjust consistency as needed.
- Divide into bowls. Garnish with parsley and cheese. Serve hot with crusty bread.
