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- 1 cup small pasta (like ditalini or small shells) - 1 can (15 oz) cannellini beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 pinch red pepper flakes (optional, for heat) These main ingredients give Pasta Fagioli its heartiness. Small pasta shapes like ditalini or small shells work best. They catch the sauce well and add texture. Cannellini beans bring protein and creaminess. Oregano and basil add that delightful Italian flavor. If you like heat, a pinch of red pepper flakes does the trick. - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmigiano-Reggiano cheese (for serving, optional) Now, let’s talk about the extras. The base starts with onion, garlic, carrots, and celery. These veggies bring flavor and nutrients. Diced tomatoes add sweetness and acidity. Vegetable broth makes the soup rich and warm. Olive oil helps sauté the veggies and adds healthy fat. Season with salt and pepper to your liking. For a fresh touch, sprinkle chopped parsley on top. If you want more flavor, add grated cheese before serving. {{ingredient_image_1}} Sautéing the vegetables Start by heating olive oil in a large pot over medium heat. Add diced onion and cook it until soft and clear, about 3-4 minutes. Then, stir in minced garlic, diced carrots, and celery. Sauté these veggies for about 5 minutes until they begin to get tender. This step builds a great base for your soup. Combining the ingredients Next, add the diced tomatoes with their juice into the pot. Pour in the vegetable broth along with dried oregano, dried basil, and optional red pepper flakes for a little heat. Stir everything well, making sure to mix the flavors. Simmering the broth Bring the mixture to a gentle simmer. Let it bubble for about 10 minutes. This allows the flavors to blend nicely. After simmering, add the drained and rinsed cannellini beans. Stir them in, and let everything cook for another 10 minutes. Cooking the pasta and beans Now, it’s time to add the small pasta. Cook it according to the package instructions, usually around 8-10 minutes. Stir it frequently. Check for doneness to ensure it stays al dente. Once cooked, taste and adjust salt and pepper as needed to enhance the flavors. Garnishing techniques When serving, ladle the soup into bowls. Garnish with freshly chopped parsley for a pop of color. This step not only makes the dish look pretty but also adds a fresh taste. Cheese options If you like cheese, sprinkle some grated Parmigiano-Reggiano on top. The salty, nutty flavor of the cheese complements the soup well. Serve hot and enjoy your comforting bowl of Pasta Fagioli! To make perfect Pasta Fagioli, focus on cooking the pasta just right. Aim for al dente pasta. This means it should be firm when you bite into it. Follow the package instructions for cooking times. Start checking a minute or two early to avoid overcooking. Adjusting seasoning is also key. Taste your dish before serving. If you want more flavor, add extra salt or pepper. Fresh herbs can make a big difference too. I love adding a bit more oregano or basil to enhance the taste. One common mistake is overcooking the pasta. When you add pasta to your soup, keep an eye on it. Cook just until tender, then remove from heat. Another mistake is not sautéing the vegetables properly. Sautéing makes them soft and flavorful. Start with the onion, then add garlic, carrots, and celery. Cook until the veggies are soft and fragrant. This builds a great base for your soup. Pro Tips Tip Title: Use Quality Pasta: Choosing high-quality pasta will elevate the dish. Look for brands that use durum wheat for the best texture and flavor. Tip Title: Enhance Flavor with Fresh Herbs: If possible, use fresh herbs instead of dried for a more vibrant flavor. Add them at the end of cooking for maximum impact. Tip Title: Customize Your Beans: Feel free to substitute cannellini beans with other varieties like navy or garbanzo beans to change the flavor profile of the dish. Tip Title: Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth. For a thinner consistency, simply add more broth until you reach your desired texture. {{image_2}} You can make Pasta Fagioli without meat. This keeps it light and tasty. Focus on the beans and veggies. Omit the pancetta or any meat. This way, you keep all the flavor without animal products. You might also add more vegetables. Try zucchini, bell peppers, or spinach. Each adds color and nutrition. If you need gluten-free pasta, use rice or corn-based options. They work well and taste great, too. You can also try lentil pasta for added protein. For thickening, swap out regular pasta for mashed beans. They blend well and add creaminess to the dish. Different regions have their own twists on this dish. Some add other legumes like chickpeas or lentils. These add new textures and flavors. In some areas, cooks include meats like pancetta. This gives the dish a rich, smoky flavor. Each variation is unique and delicious. To store leftovers, place them in an airtight container. This keeps the dish fresh. You can keep it in the refrigerator for up to three days. Make sure it cools down first. If you want to store it longer, freezing is a great option. For freezing, use a freezer-safe container. Leave some space at the top. The soup will expand as it freezes. Pasta Fagioli can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. The best methods for reheating are using the stove or microwave. On the stove, heat it gently over low heat. Stir often to avoid sticking. If using a microwave, place it in a microwave-safe bowl. Cover it with a damp paper towel. To maintain texture, add a splash of broth or water if it seems thick. This keeps the soup creamy and delicious. Enjoy your warm Pasta Fagioli as if it were fresh! Small pasta shapes work best in Pasta Fagioli. I love using ditalini or small shells. These shapes hold the broth and beans well. They make every bite tasty and satisfying. You can also try elbow macaroni or orzo. Just make sure the pasta cooks evenly. Always check the package for cooking times. This way, you ensure it stays al dente and does not get mushy. Yes, you can make Pasta Fagioli ahead of time. It tastes even better the next day. Just store it in an airtight container. Keep it in the fridge for up to three days. You can also freeze it for longer storage. To freeze, let it cool completely before placing it in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Add a splash of broth if it seems too thick. Pasta Fagioli is quite healthy! It has a mix of veggies, beans, and pasta. Cannellini beans add protein and fiber. This helps keep you full and satisfied. The broth is low in calories, too. Using olive oil adds healthy fats. You can adjust the salt and spices to fit your taste. Overall, it’s a nutritious meal that warms you up. Enjoy it as part of a balanced diet! Pasta Fagioli is a delicious and hearty dish made with small pasta, beans, and flavorful herbs. You learned how to prepare it, cook it, and serve it perfectly. We covered tips for making it even better while avoiding common mistakes. If you want to mix things up, you can try vegetarian, gluten-free, or regional variations. With proper storage, your leftovers can stay tasty for days. Pasta Fagioli is not just comforting; it's also healthy and packed with nutrients. Enjoy your cooking adventure!

Pasta Fagioli Delight

A hearty Italian soup made with pasta and beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup small pasta (like ditalini or small shells)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can (14 oz) diced tomatoes (with juice)
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 pinch red pepper flakes (optional, for heat)
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped
  • for serving Grated Parmigiano-Reggiano cheese (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables start to soften.
  • Add the diced tomatoes (with their juice), vegetable broth, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
  • Once simmering, add the cannellini beans and let cook for 10 minutes.
  • Add the pasta to the pot and cook until al dente according to the package instructions, usually about 8-10 minutes.
  • Season with salt and pepper to taste. Adjust any seasoning as needed.
  • Serve hot, garnished with freshly chopped parsley and a sprinkle of grated cheese if desired.

Notes

Add more vegetables or adjust spices to your taste.
Keyword Italian, pasta, soup, vegetarian