Description
Pasta e Fagioli Soup is a classic Italian dish made with pasta, beans, vegetables, and herbs. It’s a hearty, flavorful, and satisfying soup perfect for any occasion, offering a comforting balance of textures and taste. Simple to prepare and customizable, it’s a great meal for both busy weeknights and special gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (such as ditalini, elbow, or shells)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups spinach or kale (optional)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook for about 3-4 minutes, until soft and translucent.
- Step 2: Add minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables soften.
- Step 3: Add the cannellini beans, kidney beans, diced tomatoes, vegetable broth, oregano, thyme, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
- Step 4: Add the pasta to the soup and continue to simmer for an additional 8-10 minutes, or until the pasta is tender.
- Step 5: Stir in the spinach or kale (if using) and cook for another 2-3 minutes until the greens are wilted. Taste and adjust seasoning with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: 350
- Sodium: 800mg
- Protein: 15g
Keywords: Pasta e Fagioli Soup Recipe