Description
Pasta e Fagioli Soup is a classic Italian bean and pasta soup that’s hearty, comforting, and packed with flavor. Made with cannellini and kidney beans, tender vegetables, flavorful herbs, and small pasta, this soup can be made with or without meat, making it a versatile and satisfying meal perfect for any day.
Ingredients
Scale
Base and Vegetables
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Protein
- 1/2 pound ground Italian sausage or ground beef (optional)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Liquids and Bulk
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups chicken or vegetable broth
Additional Ingredients
- 1 cup small pasta (like ditalini)
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic and Meat: Stir in minced garlic and cook for 30 seconds more. If using meat, add ground Italian sausage or ground beef now and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.
- Add Herbs and Tomatoes: Stir in dried oregano, dried thyme, and crushed red pepper flakes for a bit of heat. Then add the diced tomatoes, tomato sauce, and chicken or vegetable broth. Mix well and bring the soup to a simmer.
- Simmer with Beans: Stir both the cannellini and kidney beans into the pot. Let the soup simmer gently for 15 to 20 minutes to allow flavors to meld and the beans to heat through.
- Cook Pasta Separately: While the soup simmers, cook the pasta in salted boiling water until al dente. Drain well. This step prevents the pasta from absorbing too much broth and becoming mushy in the soup.
- Combine Pasta and Herbs: Stir the cooked pasta and chopped fresh parsley into the soup. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and extra parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- For a vegetarian version, omit the meat and use vegetable broth instead.
- This soup stores well; keep the pasta separate until serving if making ahead to prevent it from becoming soggy.
- Add a splash of olive oil or a squeeze of lemon juice before serving to brighten the flavors.
