Italian · Soup · Easy
Pasta e Fagioli
Hearty beans, ditalini pasta, and tomatoes in a savory broth with Parmesan. Rustic, filling, and endlessly comforting.
The whole recipe in 60 seconds
Pasta e Fagioli, in 5 ideas
- Sweat the vegetables slowly to build a deep flavor base.
- Cook the pasta in the soup so it soaks up the broth.
- Add a splash of water if the soup gets too thick on standing.
- Finish with a drizzle of good olive oil for richness.
- Even better the next day when the flavors meld.
What you need
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini beans, drained
- 6 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil plus 1/4 tsp red pepper flakes
- 1 cup ditalini pasta
- 1/3 cup grated Parmesan
How to make it
Directions
- Heat the olive oil in a large pot over medium heat.
- Cook the onion, carrots, and celery 6 minutes until softened.
- Add the garlic and cook 1 minute until fragrant.
- Stir in the crushed tomatoes, beans, broth, oregano, basil, and red pepper flakes.
- Bring to a boil, then lower the heat and simmer 20 minutes.
- Add the ditalini and cook 8 to 10 minutes until al dente.
- Stir in the Parmesan and season with salt.
- Serve hot with crusty bread.
Dried beans cost a fraction of canned, cook them ahead and freeze in 2 cup portions.