Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 1 (15 oz) can crushed tomatoes; 4 cups vegetable broth; 1 (15 oz) can cannellini beans, drained and rinsed; 1 (15 oz) can red kidney beans, drained and rinsed; 3/4 cup ditalini or small pasta; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; Grated Parmesan cheese (for serving, optional)

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A rustic Italian favorite, Pasta e Fagioli is a warm and satisfying soup made with tender beans, small pasta, and aromatic herbs in a rich tomato broth. I love how simple, hearty, and nourishing it is—perfect for cozy nights when I want something comforting yet easy to make.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon red pepper flakes (optional)

1 (15 oz) can crushed tomatoes

4 cups vegetable broth

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

¾ cup ditalini or small pasta

Salt and pepper to taste

¼ cup fresh parsley, chopped

Grated Parmesan cheese (for serving, optional)

Directions

I start by heating olive oil in a large pot over medium heat. Then I add onion, carrots, and celery, and sauté for 5-6 minutes until they soften.

Next, I stir in the garlic, oregano, thyme, and red pepper flakes, cooking for about a minute until fragrant.

I pour in the crushed tomatoes and vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

I add the cannellini and kidney beans and continue to simmer for another 5 minutes.

Then I stir in the pasta and cook uncovered until it's al dente, about 8–10 minutes. If the soup thickens too much, I add more broth or water.

I season with salt and pepper to taste.

Just before serving, I stir in fresh parsley.

I like to serve it hot, topped with grated Parmesan if I'm in the mood.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: Approximately 320 kcal per serving

Variations

Sometimes I swap out the pasta for whole wheat or gluten-free varieties depending on who I'm cooking for. I’ve also used chickpeas instead of red kidney beans for a slight twist. If I’m not keeping it vegetarian, I like to add some pancetta or Italian sausage at the beginning for extra depth. For a richer broth, a parmesan rind simmered along with the soup works wonders.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The pasta tends to absorb more liquid as it sits, so I usually add a splash of broth or water when reheating. For longer storage, I freeze the soup without the pasta and add fresh pasta when reheating for the best texture.

FAQs

How do I keep the pasta from getting mushy in leftovers?

I prefer cooking the pasta separately and adding it to each bowl before serving if I know I’ll have leftovers. That way, it doesn’t overcook or absorb too much broth.

Can I make this soup vegan?

Yes, I just skip the Parmesan or use a vegan cheese alternative. The rest of the ingredients are naturally plant-based.

What can I use instead of ditalini pasta?

I often use elbow macaroni, small shells, or even broken spaghetti when I don’t have ditalini on hand.

Is this soup freezer-friendly?

Absolutely, but I recommend freezing it without the pasta. When reheating, I cook up a fresh batch of pasta and stir it in.

Can I add greens to this soup?

Yes, I sometimes stir in chopped spinach or kale during the last few minutes of cooking for extra nutrients and color.

Conclusion

Pasta e Fagioli is one of those classic comfort foods I keep coming back to. It’s easy to make, incredibly hearty, and packed with flavor. Whether I’m serving it for a weeknight dinner or meal prepping for the week ahead, it always hits the spot.

Recipe:

Pasta e Fagioli

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A rustic Italian soup made with beans, pasta, and aromatic vegetables in a rich tomato broth. Hearty, flavorful, and easy to make, it's a comforting one-pot meal perfect for cozy nights.

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add cannellini and kidney beans. Simmer for another 5 minutes.
Stir in the pasta and cook uncovered until al dente, about 8–10 minutes. Add more broth or water if needed.
Season with salt and pepper to taste.
Stir in fresh parsley just before serving.
Serve hot, topped with grated Parmesan if desired.