Pasta e fagioli soup is the ultimate comfort food, a warm hug in a bowl that combines the heartiness of pasta with the creamy texture of beans. Picture yourself wrapped in a cozy blanket, the rich aroma of garlic and herbs wafting through your kitchen, inviting everyone to join for a steaming bowl of goodness.

This dish holds a special place in my heart, often bringing back memories of family dinners where laughter and stories flowed alongside bowls brimming with this delicious soup. Whether it’s a chilly evening or just another weekday dinner, pasta e fagioli soup brings warmth and happiness to any table.
Why You'll Love This Recipe
- This delightful pasta e fagioli soup is incredibly easy to prepare, making it perfect for weeknight meals
- The flavors meld beautifully, creating a rich, savory experience
- Its inviting colors make it visually appealing and perfect for serving guests
- Plus, you can easily customize it based on your preferences and what you have on hand
I remember the first time I made this dish; my friends couldn’t get enough of it! Their smiles said it all as they went back for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Olive Oil: A splash of good quality extra virgin olive oil adds richness to the base.
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Onion: Use a medium onion for sweetness that enhances the overall flavor.
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Garlic: Fresh garlic cloves are essential; they add depth and aroma.
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Carrots: Diced carrots provide sweetness and color; choose firm ones for best results.
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Celery: Celery brings crunch and freshness; slice it thinly for even cooking.
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Diced Tomatoes: Canned or fresh tomatoes create a vibrant broth; look for fire-roasted varieties if possible.
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Vegetable Broth: Use low-sodium vegetable broth for better control over saltiness.
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Pasta: Small pasta shapes like ditalini or small shells work best in this soup.
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Canned Cannellini Beans: These white beans add creaminess; rinse them well before using.
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Italian Seasoning: A mix of dried herbs like oregano and basil enhances flavor complexity.
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Parmesan Cheese: Freshly grated cheese adds richness when served on top; don’t skip this!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Veggies: Start by dicing your onion, carrots, and celery into uniform pieces. This ensures even cooking and helps release their flavors into the soup.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and fragrant—about 5 minutes should do it.
Add Garlic & Veggies: Toss in minced garlic followed by carrots and celery. Stir everything together until they soften—about 3-4 minutes will work wonders.
Pour in Tomatoes & Broth : Add diced tomatoes with their juices along with vegetable broth. Bring to a gentle simmer while stirring occasionally to combine all those delicious flavors.
Add Pasta & Beans : Once simmering, stir in your chosen pasta along with rinsed cannellini beans. Cook until pasta is al dente—typically around 8-10 minutes depending on type.
Taste & Serve!: Check seasoning levels before serving; add salt or pepper as needed. Ladle the steaming soup into bowls and top generously with grated Parmesan cheese before diving in!
This pasta e fagioli soup will fill your kitchen with mouthwatering aromas that dance through your home like an Italian opera serenading your senses! Enjoy this hearty dish that’s sure to become a beloved favorite at your dinner table.
You Must Know
- Pasta e fagioli soup is a classic Italian comfort dish, rich in flavor and incredibly filling
- Don’t skip on the herbs; they elevate the taste to another level
- This dish warms your heart and soul, making it perfect for chilly nights or cozy gatherings
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add beans and broth. Simmer gently while cooking pasta separately for the best texture. Combine and enjoy!
Add Your Touch
Feel free to add diced vegetables like carrots or zucchini for extra nutrition. A sprinkle of Parmesan cheese on top adds a creamy finish that will make everyone smile.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- Ensure your beans are tender before adding pasta; this prevents mushiness
- Always season as you go—taste testing keeps flavors balanced
- Fresh herbs should be added at the end to maintain their vibrant flavor
Sharing my first experience making pasta e fagioli was unforgettable; my friends declared it “soup of the year,” and I basked in their compliments all night.
FAQ
Can I use canned beans for pasta e fagioli soup?
Yes, canned beans save time and are just as delicious when rinsed well.
What type of pasta works best in this soup?
Small pasta shapes like ditalini or elbow macaroni absorb flavors beautifully.
Is pasta e fagioli soup suitable for freezing?
Absolutely! Just remember to undercook the pasta slightly before freezing for better texture later.
Pasta e Fagioli Soup
Pasta e fagioli soup is the ultimate comfort dish that warms both body and soul. This hearty Italian soup features tender pasta, creamy cannellini beans, and a medley of vibrant vegetables, all simmered in a savory broth infused with garlic and herbs. Perfect for chilly evenings or cozy gatherings, it’s a bowl of happiness that will delight your taste buds and bring warmth to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (such as ditalini)
- 1 can (15 oz) cannellini beans, rinsed
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent (about 5 minutes).
- Add minced garlic, carrots, and celery; stir until softened (3-4 minutes).
- Pour in the diced tomatoes and vegetable broth. Bring to a simmer.
- Stir in the pasta and cannellini beans. Cook until the pasta is al dente (8-10 minutes).
- Season with salt and pepper as needed. Serve hot, topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg