Pasta Fagioli
A comforting, one-pot Italian soup featuring pasta, cannellini beans, and tomatoes, perfect for busy weeknights and cozy dinners.
Ingredients
Main Ingredients
- 1 cup ditalini pasta (or small pasta: elbow, orzo, or small shells) Use any small pasta.
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups vegetable or chicken broth (low-sodium if preferred) Adjust salt accordingly.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste Start light with seasoning.
- Grated Parmesan for serving (optional)
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat. Add 2 tablespoons olive oil.
- Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes.
- Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the diced tomatoes with their juices and let the mixture come to a gentle simmer.
Cooking
- Pour in the 4 cups of broth and bring to a boil.
- Season with oregano, basil, salt, and pepper to taste.
- Add the drained cannellini beans and return to a gentle boil.
- Stir in the ditalini pasta and cook according to package directions, usually 8–10 minutes, until pasta is al dente.
- Reduce heat and let the soup simmer for 3–5 minutes.
- Taste and adjust seasoning. Ladle into bowls and top with grated Parmesan and chopped parsley if using.
Notes
For gluten-free, use a GF small pasta. For a creamier texture, mash a few beans against the side of the pot. This soup can also be paired with crunchy bread or a side salad.