Deliciously filling Pasta e Fagioli is a hearty Italian-style soup that is full of vegetables, legumes, and small pasta.
Time needed
This is a super easy soup to prepare—just chop & sauté your celery, onion, and garlic and open a few cans of tomatoes & broth. The initial chopping and sautéing takes about 8 minutes, then the soup simmers for about 20 minutes. Near the end of cooking time, the pasta is added with an additional simmer time of 10 minutes or so. The soup can go from pantry to table in under 45 minutes.
Ingredients
- olive oil
- chopped celery
- chopped onion
- minced garlic
- dried parsley
- Italian seasoning
- crushed red pepper flakes
- salt to taste
- vegetable or chicken broth
- fire-roasted tomatoes
- tomato sauce
- ditalini, orzo, or other small pasta
- cannellini beans with liquid
- shredded Parmesan cheese, if desired
- fresh parsley, for garnish if desired
How to make Pasta e Fagioli
In a large saucepan, heat oil over medium heat and sauté the celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt until onion is translucent, about 5 minutes.
Add broth, tomatoes, and tomato sauce and simmer on low 15 to 20 minutes.
Add pasta and cook 7-10 minutes until pasta is al dente, then add the undrained beans.
Mix thoroughly and continue cooking until heated through. Sprinkle shredded Parmesan cheese and fresh parsley on top, if desired, and serve.
What does Pasta e Fagioli mean
Pasta e Fagioli simply means pasta and beans in Italian, and typically cannellini and small pasta such as ditalini are used. You can substitute other legumes or pasta if you prefer, making this a good recipe to use what you have on hand.
Side dishes
This hearty soup is delicious with a salad, and if you are like me and love to dip bread in soup, a baguette or other crusty bread goes perfectly with it.
Recipe
Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- salt to taste
- 14.5 ounces vegetable or chicken broth
- 29 ounces fire-roasted tomatoes
- 8 ounces can tomato sauce
- 1 cup ditalini, orzo, or other small pasta
- 15 ounces can cannellini beans, with liquid
- shredded Parmesan cheese, if desired
- fresh parsley, for garnish if desired
Instructions
- Chop 2 stalks celery and 1 large onion. Mince 3 cloves garlic.
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Sauté celery, onion, garlic, 2 teaspoon dried parsley, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, and salt to taste until onion is translucent, about 5 minutes.
- Add 14.5 ounces vegetable or chicken broth, 29 ounces fire-roasted tomatoes, and 8 ounces can tomato sauce. Simmer on low 15 to 20 minutes.
- Add 1 cup ditalini and cook 7-10 minutes until pasta is al dente. Add 15 ounces can cannellini beans (undrained). Mix thoroughly and continue cooking until heated through.
- Serve garnished with shredded Parmesan cheese and fresh parsley if desired.