Hearty Pasta e Fagioli: An Italian Classic

Name: Hearty Pasta e Fagioli: An Italian Classic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Portionen
Ingredients: 2 tbsp Olive oil; 1 cup Yellow onion (finely chopped); 2 cloves Garlic (minced); 2 stalks Celery (diced); 2 medium Carrots (diced); 1 can Crushed tomatoes (14.5 oz / 411 g); 4 cups Vegetable broth; 1 tsp Dried oregano; 0.5 tsp Dried basil; 1 pinch Red pepper flakes (optional); 1 can Cannellini beans (15 oz / 425 g, rinsed and drained); 1 can Kidney beans (15 oz / 425 g, rinsed and drained); 0.75 cup Ditalini pasta (or small elbow macaroni); 1 tsp Salt (to taste); 1 tsp Black pepper (to taste); 0.25 cup Fresh parsley (chopped, for garnish); 0.25 cup Parmesan cheese (grated, for serving)

Dive into the world of Italian comfort food with this traditional Pasta e Fagioli. This warming soup combines tender pasta and protein-rich beans in a savory tomato broth – perfect for cold days or as a satisfying main dish. You'll love how easy it is to make!

45 min.

6 servings

Easy

Hearty Pasta e Fagioli: An Italian Classic

Preparation

15 min.

Cook / Bake

30 min.

Servings

Calories

320 kcal

Ingredients

for 6 servings

For

servings

Amounts are automatically adjusted.

2 tbspOlive oil
1 cupYellow onion(finely chopped)
2 clovesGarlic(minced)
2 stalksCelery(diced)
2 mediumCarrots(diced)
1 canCrushed tomatoes(14.5 oz / 411 g)
4 cupsVegetable broth
1 tspDried oregano
0.5 tspDried basil
pinchRed pepper flakes(optional)
1 canCannellini beans(15 oz / 425 g, rinsed and drained)
1 canKidney beans(15 oz / 425 g, rinsed and drained)
0.75 cupDitalini pasta(or small elbow macaroni)Gluten
1 tspSalt(to taste)
1 tspBlack pepper(to taste)
0.25 cupFresh parsley(chopped, for garnish)
0.25 cupParmesan cheese(grated, for serving)Milch

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat, cover, and let it cook for 10 minutes to allow the flavors to meld.
Add the rinsed cannellini beans and kidney beans to the pot. Stir well.
Add the ditalini pasta to the soup. Cook according to package directions, usually 7-10 minutes, or until the pasta is al dente. Make sure to stir occasionally to prevent the pasta from sticking.
Season the soup with salt and black pepper to your taste. Remember to taste and adjust as needed.
Ladle the hearty Pasta e Fagioli into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese before serving. Enjoy!

💡 Tipp

For a richer flavor, you can add a parmesan rind to the soup while it simmers and remove it before serving. If you prefer a thicker soup, mash about a quarter of the beans with a fork before adding them to the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb more liquid over time, so you might need to add a splash of broth when reheating.

Nutrition per serving

Calories

320 kcal

Protein

16 g

Carbohydrates

55 g

Fat

5 g

Fiber

12 g

Recipe on TomTaste: https://tomtaste.com/recipe/hearty-pasta-e-fagioli-an-italian-classic

Reviews (0)

How did you like the recipe?

All recipes