If you’re craving a comforting, hearty dish that feels like a warm embrace from an old friend, this Pasta Fagioli Recipe is exactly what you need. Bursting with tender beans, tender pasta, and a medley of fragrant herbs and vegetables, it’s a beautiful celebration of simple ingredients coming together to create pure magic in every spoonful. This traditional Italian soup is perfect for any season, satisfying both vegetarians and meat-eaters alike with its rich flavors and cozy texture.
Ingredients You’ll Need
This Pasta Fagioli Recipe brings together a handful of straightforward yet soulful ingredients that each add their own unique touch. From the sweetness of sautéed carrots and celery to the wholesome bite of cannellini and kidney beans, each element builds layers of flavor and texture that make this soup unforgettable.
- Olive oil: The foundation for sautéing vegetables with a subtle fruity richness.
- Yellow onion: Adds a natural sweetness and depth once softened.
- Carrots: Bring delicate sweetness and vibrant color.
- Celery stalks: Provide a fresh, slightly peppery crunch in the base of the soup.
- Garlic: Infuses the broth with aromatic warmth and savory notes.
- Dried oregano and thyme: Classic Italian herbs that add earthiness and complexity.
- Red pepper flakes (optional): A subtle hint of heat to awaken the palate.
- Diced tomatoes (canned): Bring acidity and body to the broth.
- Cannellini beans: Creamy, mild beans that thicken and enrich the soup.
- Red kidney beans: Add color contrast and a firm texture.
- Vegetable or chicken broth: The flavorful liquid base of the soup.
- Small pasta (ditalini or elbow): Perfect bite-sized noodles to soak up the broth.
- Salt and black pepper: Essential for balancing and enhancing all flavors.
- Fresh parsley: Brightens the final dish with fresh green color and herbal notes.
- Grated Parmesan (optional): Adds savory, cheesy richness at serving time.
How to Make Pasta Fagioli Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil over medium heat in a large pot. Toss in the diced onion, carrots, and celery and cook them slowly for about 6 to 8 minutes, until they’re wonderfully tender and fragrant. This foundational step releases their natural sweetness and sets a delicious base for your soup.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic, dried oregano, thyme, and red pepper flakes if you want a little kick. Cook everything together for another minute, allowing the garlic and herbs to bloom and perfume the pot with irresistible aromas.
Step 3: Combine Tomatoes, Beans, and Broth
Pour in the canned diced tomatoes with their juices, along with the drained and rinsed cannellini and kidney beans. Add the broth, then bring the mixture to a gentle boil. Once boiling, reduce the heat and let your soup simmer for 10 minutes so all the flavors meld beautifully.
Step 4: Cook the Pasta
After the beans and broth have mingled, stir in your small pasta of choice. Continue simmering for another 10 to 12 minutes, or until the pasta is perfectly tender but not mushy. This timing keeps the texture just right for a delightful bite every time.
Step 5: Final Seasoning and Fresh Parsley
Adjust the seasoning with salt and black pepper to your liking. Just before serving, fold in fresh chopped parsley—it brings a pop of color and fresh flavor that instantly brightens the bowl.
How to Serve Pasta Fagioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese over each bowl adds a velvety richness that beautifully complements the hearty soup. For an extra touch, a drizzle of good-quality olive oil or a few torn basil leaves can truly elevate the experience.
Side Dishes
This soup pairs famously well with crusty Italian bread, perfect for dipping and soaking up every last bite of the broth. A crisp green salad with a light vinaigrette will add a refreshing contrast to the robust flavors, balancing out the meal nicely.
Creative Ways to Present
Serve this Pasta Fagioli Recipe in rustic bowls for a cozy, homey vibe or go elegant with white china for a dinner party impression. Try ladling it over a scoop of creamy polenta on the side or even serving it as a stew-like main with some grilled sausages for a heartier feast.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making leftovers even more delicious the next day. Just be careful not to add the pasta too early if you plan to store it, as it can become mushy.
Freezing
Pasta Fagioli Recipe freezes well if you omit the pasta or cook it separately. Freeze the bean and vegetable broth mixture in portion-sized containers, then add fresh pasta when reheating to maintain the perfect texture and avoid sogginess.
Reheating
Warm leftovers gently on the stovetop over medium heat, adding a splash of broth or water if it seems too thick. Stir in freshly cooked pasta just before serving to revive that lovely al dente bite we all love.
FAQs
Can I use different types of beans in this Pasta Fagioli Recipe?
Absolutely! While cannellini and kidney beans are traditional, you can experiment with great northern beans, chickpeas, or even black beans to put your own twist on the classic.
Is this soup gluten-free?
The recipe calls for small pasta, which usually contains gluten. To keep it gluten-free, simply swap in your favorite gluten-free pasta. This way, you won’t miss out on the comforting texture at all.
Can I make this soup vegan?
Yes, just use vegetable broth instead of chicken broth and skip the Parmesan or replace it with a plant-based cheese alternative. The natural flavors of the beans and vegetables shine through beautifully on their own.
How thick should the soup be?
For a thicker soup, mash some of the beans against the side of the pot before adding the pasta. This creates a creamy texture that clings wonderfully to the pasta and makes every spoonful extra satisfying.
What kind of pasta works best in Pasta Fagioli Recipe?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best as they fit nicely on a spoon and soak up the flavorful broth without overwhelming the dish.
Final Thoughts
This Pasta Fagioli Recipe is such a true gem—simple to make but rich in tradition and flavor. Sharing it around the table feels like sharing a little piece of Italy’s warm heart. Whether you’re making it for a cozy night in or impressing friends, it’s sure to become one of your favorite go-to recipes. Give it a try and watch how effortlessly it becomes a staple in your kitchen!
Print
Pasta Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta Fagioli is a comforting Italian soup combining tender pasta, cannellini and kidney beans, and vegetables simmered in a flavorful broth with herbs. This hearty vegetarian soup is perfect for a cozy meal and can be customized easily for gluten-free diets.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Herbs & Spices
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Canned Goods
- 1 (15 oz) can diced tomatoes with juices
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
Liquids & Grains
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup small pasta (ditalini or elbow)
Seasonings & Garnish
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 6 to 8 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, thyme, and red pepper flakes if using. Cook for an additional minute until the garlic becomes fragrant.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with their juices, drained cannellini beans, drained kidney beans, and the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow flavors to meld.
- Cook Pasta: Add the small pasta to the pot and continue to simmer for another 10 to 12 minutes or until the pasta is tender but not mushy.
- Season and Garnish: Taste and season the soup with salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley for brightness. Ladle the soup into bowls and top with grated Parmesan cheese if desired before serving.
Notes
- For a thicker soup, mash some of the beans before adding the pasta to create a creamier texture.
- This soup stores well in the refrigerator and freezes nicely. When freezing, cook the pasta separately and add it when reheating to prevent sogginess.
- To make the soup gluten-free, substitute the pasta with gluten-free variety.
