Traditional Pasta e Fagioli
A simple, comforting Italian pasta and bean soup made with ditalini, creamy cannellini beans, tomatoes, garlic, and a light savory broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 1 (28-ounce) can crushed tomatoes
- 5 cups vegetable broth or chicken broth, plus more as needed
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup ditalini pasta
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 1 minute, until fragrant.
- Add the crushed tomatoes, broth, cannellini beans, and bay leaf. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.
- Use the back of a wooden spoon or a potato masher to mash a small amount of the beans against the side of the pot. This gives the soup a naturally creamy texture while keeping the broth light.
- Stir in the ditalini pasta. Simmer for 10 to 12 minutes, stirring often, until the pasta is tender. Add an extra splash of broth if the soup thickens more than you like.
- Remove the bay leaf and stir in the parsley. Taste and adjust the seasoning as needed.
- Ladle into bowls and serve with a light sprinkle of freshly grated Parmesan.
Notes
- For a thinner, brothier pasta e fagioli, add ½ to 1 additional cup of broth before serving.
- The pasta absorbs broth as it sits. Stir extra broth into leftovers when reheating.
- For best freezer results, freeze the soup before adding the pasta. Cook fresh ditalini to add after reheating.
- Use vegetable broth and skip the Parmesan for a vegan version.