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Pasta e Fagioli Soup

Pasta e Fagioli Soup
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Pasta e Fagioli Soup is a classic Italian comfort food, combining tender small pasta, creamy cannellini beans, and a savory broth infused with aromatic vegetables and fresh herbs. Quick and simple to prepare, this hearty soup warms you up from the inside out and is perfect for cozy nights or meal prep.

Ingredients

Scale

Base Ingredients

  • 2–3 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Main Ingredients

  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 4 cups vegetable broth or chicken broth
  • 2 tablespoons tomato paste

Herbs and Seasonings

  • 1–2 sprigs fresh rosemary
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, garlic, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and become fragrant, about 5 to 7 minutes, making sure they do not brown.
  2. Add Tomato Paste and Herbs: Stir in the tomato paste along with fresh rosemary and thyme. Cook for 1 to 2 minutes to release their aromas and allow flavors to blend.
  3. Pour in Broth and Beans: Add the vegetable or chicken broth and the drained, rinsed cannellini beans. Bring the mixture to a gentle boil, then reduce heat to a simmer to meld the flavors.
  4. Cook the Pasta: Once the soup is simmering, stir in the small pasta. Cook according to package instructions, typically 8 to 10 minutes, until the pasta is tender but still firm to the bite.
  5. Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Remove from heat, sprinkle chopped fresh parsley on top, and serve hot for a comforting meal.

Notes

  • Use homemade broth if possible for richer flavor.
  • Add pasta towards the end of cooking to prevent overcooking and sogginess.
  • Fresh rosemary and parsley brighten the soup; dried herbs can be used in a pinch.
  • Rinse canned beans thoroughly to remove excess salt and starch, avoiding overly thick soup.
  • If soup thickens after resting or during reheating, thin with additional broth or water.

Nutrition

Keywords: Pasta e Fagioli, Italian soup, cannellini beans, comforting soup, easy dinner, gluten-free option, hearty meal

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