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Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli — Rustic Italian Bean Soup That Tastes Like Home

White beans melt into tender vegetables and pasta, creating a soup that's hearty enough for dinner but refined enough to impress. The secret is mashing half the beans at the end — it transforms simple broth into something velvety and satisfying.

ItalianDinnerSoupVegetarianComfort FoodBudget FriendlyHealthyOne PotFallWinter
Prep15 min
Cook35 min
Total50 min
Servings6
Difficultyeasy

Nutrition

fat6g
carbs48g
protein12g
calories285

Ingredients

  • 2 tbspextra virgin olive oil
  • 1 mediummedium yellow onion, diced
  • 2 mediummedium carrots, diced
  • 2 stalkstalks celery, diced
  • 3 clovecloves garlic, minced
  • 1 can (14 oz)can (14 oz) diced tomatoes
  • 6 cupvegetable broth
  • 2 cans (15 oz each)cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cupsmall pasta (ditalini or elbow)
  • 2 tspdried oregano
  • 1 tspdried basil
  • salt and black pepper

For serving

  • Parmigiano-Reggiano cheese, freshly grated(optional)
  • extra virgin olive oil for drizzling(optional)

Instructions

  1. Warm the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers slightly.
  2. Stir in the onion, carrots, and celery. Let them cook gently until the onion turns translucent and the vegetables soften throughout — they should give easily when pressed with your spoon.
    ⏱ 8 min
  3. Add the minced garlic and stir constantly until fragrant and just beginning to turn golden.
    ⏱ 1 min
  4. Pour in the diced tomatoes along with their juice, then sprinkle in the oregano and basil. Let this mixture bubble and reduce until the tomatoes start breaking apart and the liquid concentrates.
    ⏱ 5 min
  5. Add the vegetable broth and increase the heat to bring the soup to a steady boil.
  6. Add half the cannellini beans and all the pasta to the boiling soup. Reduce to a gentle simmer and cook until the pasta reaches al dente — it should have just a bit of firmness when you bite it.
    ⏱ 12 min
  7. Using a fork, mash the remaining beans against the side of a small bowl until they form a chunky paste, then stir this mixture into the soup. This will naturally thicken the broth.
  8. Taste and adjust with salt and pepper as needed, then let the soup simmer gently to meld all the flavors together.
    ⏱ 5 min
  9. Ladle into warm bowls and top with freshly grated Parmigiano-Reggiano and a generous drizzle of good olive oil.