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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 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!
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!
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!