Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tbsp extra-virgin olive oil; 1 yellow onion, finely diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 fresh rosemary sprig (or 1/2 tsp dried); 2 tbsp tomato paste; 1 can crushed tomatoes; 2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed; 6 cups low-sodium vegetable broth; 6 oz ditalini pasta (or small elbow macaroni); 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 piece Parmesan rind (optional, for depth); 1/4 cup fresh flat-leaf parsley, chopped

A hearty Italian peasant soup of tender cannellini beans and small pasta simmered in a rich tomato-rosemary broth. Deeply satisfying and ready in under an hour.

50 minEasyServes 6380 cal/serving

ItalianSoupStovetopVegetarianLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

3 tbsp extra-virgin olive oil
1 yellow onion, finely diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 fresh rosemary sprig (or 1/2 tsp dried)
2 tbsp tomato paste
1 can crushed tomatoes
2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed
6 cups low-sodium vegetable broth
6 oz ditalini pasta (or small elbow macaroni)
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 piece Parmesan rind (optional, for depth)
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Heat 3 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, for 8 minutes until softened.
2

Add 4 minced garlic cloves and 2 fresh rosemary sprig (or 1/2 tsp dried) and cook 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes more.
3

Add 1 can crushed tomatoes, 6 cups low-sodium vegetable broth, and 1 piece Parmesan rind (optional, for depth) if using. Bring to a boil.
4

Add 2 cans drained, rinsed cannellini beans (15 oz cans), drained and rinsed. Using the back of a spoon, roughly mash about one-quarter of the beans against the side of the pot to thicken the soup.
5

Add 6 oz ditalini pasta (or small elbow macaroni) to the pot and cook, stirring occasionally, until pasta is just tender, about 10-12 minutes.
6

Remove rosemary sprigs and Parmesan rind. Season with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Serve in bowls topped with 1/4 cup chopped fresh flat-leaf parsley and a drizzle of olive oil.

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Questions

How much time should I plan for Pasta e Fagioli?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 5 (12 minutes): "Add 6 oz ditalini pasta (or small elbow macaroni) to the pot and cook, stirring occasionally, until pasta is just tender, about 10-12 minutes."

What should Pasta e Fagioli look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until pasta is just tender.

What can I use instead of Parmesan in Pasta e Fagioli?

The entry for Pasta e Fagioli calls for 1 piece Parmesan rind (optional, for depth). In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use dried beans instead of canned in Pasta e Fagioli?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pasta e Fagioli uses 2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed.

Is Pasta e Fagioli vegan?

No, though it is vegetarian. What keeps it from vegan is 1 piece Parmesan rind (optional, for depth). For fully plant-based entries, see the vegan soup collection.

Can I freeze Pasta e Fagioli?

Yes. Refrigerate Pasta e Fagioli for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The pasta will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

Italian Roasted Broccoli with Parmesan side
Tomato Peach Burrata Salad salad
Stir-Fried Green Beans side

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