Description
Pasta e Fagioli Soup is a hearty, comforting Italian classic that brings together the rich flavors of pasta, beans, and fresh vegetables in a savory broth. Perfect for family dinners or cozy nights in, this soup is not only delicious but also easy to prepare with simple ingredients you likely already have at home. The secret to its deep flavor lies in the combination of sautéed vegetables and a Parmesan rind that simmers into the mix, creating a dish that’s both nourishing and satisfying. Customize it with your favorite pasta shapes or seasonal veggies to make it your own—ideal for any meal of the week!
Ingredients
- 1/2 cup olive oil
- 1 cup diced onion
- 2 cloves minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 15 ounces cannellini beans (drained)
- 14.5 ounces canned tomatoes (diced, drained)
- 1 quart beef broth (or vegetable broth for vegetarian option)
- 8 ounces pasta (ditallini or elbow macaroni)
- Parmesan cheese (for serving)
Instructions
- In a large pot, heat 1/4 cup olive oil over medium heat. Sauté onion and garlic until translucent.
- Add carrots, celery, and potatoes; sauté for about 10 minutes until softened.
- Stir in diced tomatoes, cannellini beans, cold water, beef broth, salt, and pepper.
- Bring to a boil; reduce heat to low and add a Parmesan rind. Simmer for 45–60 minutes.
- Remove the rind and blend part of the soup with an immersion blender for desired consistency.
- Bring soup back to a boil; add uncooked pasta and cook according to package instructions.
- Once cooked, stir in butter and grated Parmesan cheese until melted.
- Serve hot, drizzled with remaining olive oil and topped with extra cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups or 375g)
- Calories: 420
- Sugar: 6g
- Sodium: 895mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Feel free to swap out vegetables based on what you have on hand. For added richness, use homemade broth instead of store-bought. To make it vegetarian-friendly, simply replace the beef broth with vegetable broth.