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.
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.
Notes
For a smoother broth, use an immersion blender sparingly. Resting the soup off heat helps flavors meld. Adjust salt and pepper at the end for balance.
Nutrition
Calories: 300kcalProtein: 15gFiber: 8g
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