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Pasta Fagioli recipe

Hearty Pasta Fagioli Recipe

There’s nothing better than a warm bowl of Pasta Fagioli on a chilly evening. This classic Italian soup is the ultimate comfort food—packed with tender pasta, creamy beans, and a rich tomato broth. Whether you’re craving something filling yet wholesome or need a budget-friendly meal that doesn’t skimp on flavor, this dish delivers every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 350 kcal

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon
  • Sharp knife & cutting board
  • Can Opener
  • Measuring Cups & Spoons
  • Ladle

Ingredients
  

For the Soup

  • 2 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 celery stalk 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
  • 4 cups vegetable or chicken broth
  • 1 cup ditalini pasta or any small pasta shape
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes optional for heat
  • Salt and black pepper to taste

For Serving

  • Freshly grated Parmesan cheese
  • Fresh basil or parsley chopped
  • Crusty bread for dipping

Instructions
 

Step 1: Sauté the Aromatics

  • Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, until the vegetables become soft and fragrant.

Step 2: Add the Beans and Tomatoes

  • Pour in the cannellini beans, kidney beans, and diced tomatoes (with their juices). Stir everything together, letting the flavors blend.

Step 3: Add the Broth and Seasonings

  • Pour in the broth, then add oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Step 4: Cook the Pasta

  • Add the ditalini pasta to the pot and let it cook in the soup for about 8-10 minutes, or until tender. Stir occasionally to prevent sticking.

Step 5: Taste and Adjust

  • Check the seasoning and adjust with more salt or pepper if needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.

Step 6: Serve and Enjoy!

  • Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil or parsley. Serve with crusty bread for dipping.

Notes

Nutritional Value (Per Serving, Approximate)

  • Calories: ~350-400 kcal
  • Protein: ~15g
  • Carbohydrates: ~55g
  • Fiber: ~10g
  • Fat: ~8-10g
  • Saturated Fat: ~1.5g
  • Sodium: ~800mg (varies depending on broth and canned ingredients)
  • Sugar: ~6g
Note: To make it lower in sodium, use low-sodium broth and canned beans, or rinse the beans well before using. To reduce carbs, use less pasta or swap with zucchini noodles or cauliflower rice.
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword easy pasta recipes, pasta fagioli recipe