Description
This hearty Pasta Fagioli Soup is a classic Italian comfort food packed with tender pasta, creamy cannellini beans, and a flavorful medley of vegetables simmered in a savory broth. Perfect for a cozy weeknight dinner or meal prep, this nourishing soup is easy to customize and naturally vegetarian. Discover how to make this wholesome and satisfying one-pot meal today!
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 cup small pasta (ditalini or elbow macaroni)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach or kale, chopped
1 tablespoon fresh parsley, chopped
Grated Parmesan cheese, for serving (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5-7 minutes until softened.
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Add beans, diced tomatoes, and vegetable broth. Stir in oregano, basil, salt, and pepper. Simmer on low for 15-20 minutes.
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Add pasta and cook directly in the soup for 8-10 minutes, until tender.
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Stir in spinach or kale and parsley. Cook for 2-3 more minutes until greens are wilted.
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Serve hot, garnished with grated Parmesan if desired.
Notes
For meal prep, cook the pasta separately and add it to each bowl when serving to prevent mushiness.
To make it gluten-free, use your favorite gluten-free pasta.
Swap in other beans like red kidney, navy, or pinto beans for variation.
Add cooked sausage, ground beef, or chicken for extra protein.
Soup thickens as it sits—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 260 kcal
