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Italian Pasta Fagioli Soup

Comfort in a Bowl: Hearty Italian Pasta Fagioli Soup

Hearty Italian Pasta Fagioli Soup is a comforting classic packed with beans, vegetables, and herbs. Perfect for chilly evenings, this dish is quick to prepare and family-friendly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion, diced Can be replaced with leeks.
  • 2 medium Carrots, diced Can substitute with parsnips.
  • 2 stalks Celery, diced Omit if unavailable.
  • 3 cloves Garlic, minced Garlic powder can be used as a substitute.
  • 1 teaspoon Dried Oregano Use dried thyme as an alternative.
  • 1 teaspoon Dried Basil Fresh basil is a good substitute.
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional; omit for milder soup.
  • 1 can (15 oz) Canned Diced Tomatoes Fresh tomatoes can be used in season.
  • 3 cups Chicken or Vegetable Broth Use low-sodium for healthier option.
  • 1 can (15 oz) Cannellini Beans, drained and rinsed Great Northern beans can be substituted.
  • 1 can (15 oz) Red Kidney Beans, drained and rinsed Any bean variety works well.
  • 1 cup Small Pasta (ditalini or elbow macaroni) Orzo is a delightful substitute.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.
For Serving
  • 1/4 cup Parmesan Cheese, grated Omit for vegan version or try vegan cheese.
  • 2 tablespoons Fresh Parsley, chopped Basil or chives can be used as alternatives.

Equipment

  • large pot
  • Cutting board
  • Knife
  • stirring spoon

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring frequently for about 5 minutes until softened.
  2. Incorporate the minced garlic, dried oregano, dried basil, and crushed red pepper flakes into the pot. Cook for 1-2 minutes, stirring continuously.
  3. Add the canned diced tomatoes along with their juice and the broth. Stir well and bring to a simmer. Cook for 10 minutes.
  4. Stir in the rinsed cannellini and red kidney beans. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
  5. Cook the small pasta in a separate pot according to package instructions until al dente, about 7-10 minutes. Drain and set aside.
  6. After 20 minutes, stir in the cooked pasta. Adjust seasoning with salt and freshly ground black pepper.
  7. Ladle the hot soup into bowls, garnishing with grated Parmesan cheese and chopped fresh parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Allow the soup to sit for about 10 minutes after cooking to enhance flavors. Store leftovers without pasta to maintain texture.

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