Print

Pasta e Fagioli: A Classic Italian Bean and Pasta Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

Pasta e Fagioli is a classic Italian soup featuring tender pasta and creamy cannellini beans in a savory vegetable broth. This comforting and flavorful vegetarian dish is perfect for a hearty dinner and pairs beautifully with crusty bread for soaking up the delicious broth.

Ingredients

Vegetables & Aromatics

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, diced
  • 1 small fennel bulb or 2 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 3 garlic cloves, grated
  • 1 teaspoon chopped fresh rosemary
  • 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)

Pantry Items

  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 14-ounce can diced tomatoes
  • 3 cups cooked cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup ditalini pasta, or other small pasta
  • Pinches of red pepper flakes

Optional

  • Parmesan rind

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped fennel (or celery), chopped carrots, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the vegetables are very soft and fragrant.
  2. Add Aromatics and Tomato Paste: Stir in the grated garlic, tomato paste, and chopped fresh rosemary. Cook for 1 minute while stirring to release the flavors.
  3. Simmer with Tomatoes and Beans: Add the diced tomatoes along with their juices, the drained cannellini beans, vegetable broth, and Parmesan rind if using. Bring the mixture to a simmer and cook gently for 20 minutes to meld the flavors.
  4. Cook the Pasta: Add the small pasta such as ditalini to the soup and simmer for an additional 10 minutes, or until the pasta is al dente (cooked but still firm to the bite).
  5. Wilt the Greens and Season: Stir in the torn kale or Swiss chard leaves and red pepper flakes. Cook just until the greens are wilted. Taste and adjust seasoning with salt and pepper if needed.
  6. Serve: Ladle the soup into bowls and drizzle with a little extra virgin olive oil if desired. Serve hot, ideally with crusty bread to soak up the delicious broth.

Notes

  • If you prefer, substitute fennel with celery for a milder flavor.
  • The Parmesan rind adds depth but can be omitted to keep the dish fully vegetarian.
  • You can use canned beans for convenience or cook dried beans ahead of time.
  • For a gluten-free option, substitute the pasta with gluten-free pasta varieties.
  • Adjust red pepper flakes to control the spice level to your preference.

Find it online: https://recipesbyliza.com/pasta-e-fagioli-a-classic-italian-bean-and-pasta-soup-recipe/