Go Back

Pasta e Fagioli (Pasta and Beans)

Pasta e fagioli (pasta and beans) share the spotlight with aromatics and fresh tomatoes in this traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Garnish with shredded Parmesan cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1819.1 kcal

Equipment

  • 1 Large Saucepan
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula
  • 1 Measuring Spoons

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 teaspoons dried parsley
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • salt to taste
  • 1 14.5 ounce can chicken broth
  • 2 medium tomatoes peeled and chopped
  • 1 8 ounce can tomato sauce
  • ½ cup ditalini or other small pasta
  • 1 15 ounce can cannellini beans, with liquid

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes. Dotdash Meredith Food Studios
  • Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes. Dotdash Meredith Food Studios
  • Add pasta and cook until tender, about 10 minutes. Dotdash Meredith Food Studios
  • Stir in undrained beans and cook until heated through, 3 to 4 minutes. Dotdash Meredith Food Studios
  • Serve hot and enjoy! Dotdash Meredith Food Studios

Notes

To elevate the depth of flavor, consider using a high-quality, unsalted chicken broth and adjusting seasoning at the end. For an even richer base, deglaze the pan with a splash of dry white wine after sautéing the aromatics. Ensure the pasta is cooked al dente, as it will continue to absorb liquid and soften. Using a blend of fresh herbs like basil and oregano in addition to dried can brighten the profile. A final drizzle of extra virgin olive oil and a generous grating of fresh Parmesan cheese before serving will add a luxurious finish. Don't discard the bean liquid; it contributes to the soup's creamy texture.