bowl of pasta e fagioli italian soup

Pasta e Fagioli Italian Soup

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    The classic pasta e fagioli Italian soup that will warm your insides this winter. It’s loaded with fresh vegetables, pasta, and beans for the perfect hearty combination.


    Who else has an Italian grandma? This recipe is adapted from my Nanny’s classic pasta e fagioli recipe. I have many memories of her making my family this soup and we all loved it so much! I decided to make it my own by adding a few more fresh veggies to sneak in some extra nutrients. It’s so simple to make and of course it has pasta in it… because it’s not Italian if there’s not some sort of pasta involved right?!

    What does Pasta e Fagioli Mean? From Italian to English, the phrase translates to pasta and beans. Super simple translation fit for a super simple recipe. 

    Hearty and Healthy. This soup is made with fresh, wholesome ingredients. Carrots, onions, celery, and cannellini beans pack in a ton of nutrients into this dish. The crushed tomatoes and ditalini pasta combined with all the wonderful Italian spices make this dish extra hearty. 

    A fresh and delicious soup that comes together in just 30 minutes, let’s get started!

    ingredients for pasta e fagioli Italian soup

    Ingredients in this Pasta e Fagioli Italian Soup

    Veggies: Fresh, wholesome ingredients of garlic, onions, carrots, and celery. 

    Broth Mixture: Vegetable broth, crushed red tomatoes, and water make up the broth consistency of this soup.

    Spices: Bay leaves, italian seasoning, parsley. These are going to give this soup a TON of flavor. Make sure you keep track of the bay leaves and remove them before serving the soup, you do not want to eat those guys.

    Hearty Stuff: Cannellini beans and ditalini pasta. These are easily swappable. Kidney beans or great white northern beans can be swapped for the cannellini. As for the ditalini pasta, swap it for any other small noodle pasta like elbows, mini penne, or mini shells. Larger pastas will absorb too much of the soup liquids and make this a brothy pasta dish instead of a hearty soup.

    Optional Garnishes: Parmesan cheese (it’s optional but…you should definitely add it on top), fresh parsley, or red pepper flakes for a kick of spice!

    bowl of pasta e fagioli italian soup

    Kitchen Tools Needed for this Recipe

    • Dutch oven or large deep pot
    • Cutting board and knife
    • Can opener

    Try these Similar Recipes:

    If you’re loving soup season and need other hearty recipes, try this Healthy Pumpkin Turkey Chili!

    bowl of pasta e fagioli italian soup

    Step One: On the stove, heat olive oil in a large pot or dutch oven on medium-high heat. Add ½ of a medium yellow onion chopped small, 2 tablespoons of minced garlic, 2chopped carrots, and 3 stalks of chopped celery. Saute, stirring occasionally, until veggies are starting to get tender approx. 6-8 minutes. Carrots and celery won’t be completely soft at this point and that’s ok, they will soften as the soup continues to simmer.

    Step Two: Add the full 28oz can of crushed tomatoes, 4 cups of vegetable broth, 2 cups of water, 2 bay leaves, 1 ½ tablespoons of parsley, and 2 teaspoons of Italian seasoning. Bring to a boil and then turn the temperature down to low. Cover with a lid and let simmer for 15-20 minutes to allow flavors to marinate and veggies to soften.

    Step Three: Meanwhile in a small pot, boil water for the ditalini pasta and cook 6 ounces of pasta according to package instructions for al dente pasta. Drain and set aside.

    Step Four: Add cooked pasta and 2 cans of cannellini beans into the large pot/dutch oven. Season with salt and pepper. Let simmer for 1 more minute. 

    Step Five: Add soup to your serving bowls and top with optional parmesan cheese, fresh parsley, and red pepper flakes. Enjoy served warm!

    bowl of pasta e fagioli italian soup

    Pasta e Fagioli Italian Soup

    The classic pasta e fagioli Italian soup that will warm your insides this winter. It’s loaded with fresh vegetables, pasta, and beans for the perfect hearty combination.


    Prep time: 10 min |

    Cook time: 30 min |

    Total time: 40 min

    Cuisine: Italian |

    Serves: 8

    Ingredients:

    • 2 tbsp, olive oil
    • ½ medium, yellow onion, roughly chopped small
    • 2 tbsp, minced garlic
    • 2 carrots, peeled and chopped small
    • 3 stalks celery, washed and chopped small
    • 1 28oz can, crushed fire roasted tomatoes
    • 4 cups, vegetable broth
    • 2 cups, water
    • 2 bay leaves
    • 1 ½ tablespoon, dried parsley
    • 2 teaspoons, italian seasoning 
    • 2 15oz cans, cannellini beans
    • 6 oz, ditalini, ditalini pasta
    • Salt & pepper to taste
    • Optional garnishes: parmesan cheese, fresh parsley, red pepper flakes

    Directions:

    1. On the stove, heat olive oil in a large pot or dutch oven on medium-high heat. Add the onion, minced garlic, chopped carrots, and celery. Saute, stirring occasionally, until veggies are starting to get tender approx. 6-8 minutes.
    2. Add crushed tomatoes, broth, water, bay leaves, parsley, and Italian seasoning. Bring to a boil and then turn the temperature down to low. Cover with a lid and let simmer for 15-20 minutes to allow flavors to marinate and veggies to soften.
    3. Meanwhile in a small pot, boil water for the ditalini pasta and cook according to package instructions for al dente pasta. Drain and set aside.
    4. Add cooked pasta and cannellini beans into the large pot/dutch oven. Season with salt and pepper. Let simmer for 1 more minute. 
    5. Add soup to your serving bowls and top with optional parmesan cheese, fresh parsley, and red pepper flakes. Enjoy served warm!
    Notes:
    1. If you are anticipating leftovers, don’t add all the ditalini pasta to the soup as it will expand over time as it absorbs the liquids from the soup and gets mushy. Keep pasta separate and add the next time you reheat the soup.
    2. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Store pasta separately from the rest of the soup. 
    3. Can make this gluten-free by using any pasta alternative like chickpea pasta or brown rice pasta.

    Nutrition Facts

    Serving Size ~2 cups

    Serves 8


    Amount Per Serving
    Calories 260
    Total Fat 3.9g
      Saturated Fat 0.5g
      Trans Fat 0g
    Cholesterol 0mg
    Sodium 878.3mg
    Total Carbohydrate 45.4g
      Dietary Fiber 11.4g
      Sugars 7.9g
    Protein 12.1g

     

    Find on MyFitnessPal as:


    Author: Christine

    |

    Course: Main Entrees

    |

    Cuisine: Italian

    Keywords: Soup, Pasta e Fagioli, Italian Recipes, Comfort Food


    Ratings and reviews (1)

    ...
    Rebecca
    4 months, 3 weeks ago

    One of the best paste e fagioli's we've had. Will be making this for years to come

    Leave a review and star rating: