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Pasta e Fagioli Soup is a classic Italian soup made with aromatic veggies, creamy white beans, and ditalini pasta, all simmered in a savory tomato broth. | aheadofthyme.com

Pasta e Fagioli Soup


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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 6-8 servings
  • Diet: Vegan

Description

Pasta e Fagioli Soup translates literally to pasta and beans, but it's way more flavorful than it sounds! This classic Italian soup features aromatic veggies, creamy white beans, and tender ditalini pasta, all simmered until plump and tender in a savory tomato broth. It's quick and simple to make with everyday pantry staples yet hearty enough to stick to your ribs!


Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 ribs of celery, diced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 1 (28 ounce) can diced tomato
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 (15 ounce) cans white kidney beans (Cannellini beans), rinsed and drained
  • 1 cup ditalini pasta, uncooked (or other small pasta)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic. Sauté until fragrant, about 3-4 minutes.
  2. Stir in Italian seasoning, salt and pepper. Add diced tomato, tomato paste, vegetable broth and white beans. Bring the soup to a gentle boil over medium heat and stir occasionally, about 10-15 minutes.
  3. Add pasta and continue cooking for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn’t stick to the bottom of the pot.
  4. Stir in fresh parsley and serve warm.

Notes

How to store: Store any leftovers in an airtight container in the fridge for 3-4 days. 

How to reheat: Pour the leftovers into a small saucepan, and heat until hot and bubbling. 

How to freeze: Start by chilling the soup in freezer-safe containers in the fridge. Fill them about 2 inches less than full to allow the soup to expand. Once fully chilled, transfer them to the freezer and store for up to 3 months. Thaw in the fridge before reheating like normal. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian