Pasta e Fagioli

Pasta e Fagioli

Hearty Italian bean and pasta soup simmered with aromatics and a rich tomato broth.

Total 55 min Makes 6 servings Calories 340/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This rustic soup combines tender ditalini pasta with creamy cannellini beans in a tomato-based broth seasoned with garlic, rosemary, and Parmesan rind. A weeknight staple in many Italian households, it comes together quickly from pantry staples and makes a filling meal with crusty bread on a cold evening.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 Parmesan rind
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups ditalini pasta
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese, for serving

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the diced onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 to 8 minutes.

  2. Add the minced garlic and tomato paste, and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

  3. Stir in the crushed tomatoes, chicken broth, cannellini beans, Parmesan rind, rosemary, red pepper flakes, salt, and black pepper.

  4. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, to let the flavors meld, about 20 minutes.

  5. Remove and discard the Parmesan rind. Stir in the ditalini pasta and simmer until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.

  6. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped parsley.

  7. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

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    Pasta e Fagioli

    This rustic soup combines tender ditalini pasta with creamy cannellini beans in a tomato-based broth seasoned with garlic, rosemary, and Parmesan rind. A weeknight staple in many Italian households, it comes together quickly from pantry staples and makes a filling meal with crusty bread on a cold evening.

    55 min 6 servings 340 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 can (28 ounces) crushed tomatoes
    • 4 cups chicken broth
    • 2 cans (15 ounces each) cannellini beans, drained and rinsed
    • 1 Parmesan rind
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups ditalini pasta
    • 2 tablespoons fresh parsley, chopped
    • 1/2 cup grated Parmesan cheese, for serving

    Method

    1. 1

      Heat olive oil in a 6-quart saucepan over medium heat. Add the diced onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 to 8 minutes.

    2. 2

      Add the minced garlic and tomato paste, and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

    3. 3

      Stir in the crushed tomatoes, chicken broth, cannellini beans, Parmesan rind, rosemary, red pepper flakes, salt, and black pepper.

    4. 4

      Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, to let the flavors meld, about 20 minutes.

    5. 5

      Remove and discard the Parmesan rind. Stir in the ditalini pasta and simmer until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.

    6. 6

      Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped parsley.

    7. 7

      Ladle the soup into bowls and top with grated Parmesan cheese before serving.