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

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.

Questions

Can I make Pasta e Fagioli dairy-free?

Yes. The dairy in this entry is 1 piece Parmesan rind (optional, for depth). Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Pasta e Fagioli gluten-free?

Yes. The gluten in this entry is 6 oz ditalini pasta (or small elbow macaroni). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Pasta e Fagioli keep?

Refrigerate it 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.

Can I halve or double Pasta e Fagioli?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Italian Roasted Broccoli with Parmesan side
Green Bean Salad salad
Broccoli Rabe with Garlic and Oil side

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