Hearty Italian Pasta Fagioli

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Hearty Italian Pasta Fagioli (Pasta and Beans)

4.94 from 159 votes | Servings: 4 | Calories: 262.5 per serving

Warm, comforting, and soul-satisfying, this Pasta Fagioli is a traditional Italian pasta and bean soup made with wholesome ingredients and aromatic herbs. It’s hearty enough for dinner and simple enough for a weeknight meal. Perfect for chilly evenings when you need something cozy and nourishing—this vegetarian version will quickly become a staple in your kitchen.

🕒 Ready in 35 Minutes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 1 tbsp olive oil
  • ½ onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, finely chopped
  • 1 (15 oz) can cannellini beans, not drained
  • 1 (15 oz) can tomato sauce or crushed tomatoes (Tuttorosso recommended)
  • 1 large bay leaf
  • 1 tbsp dried basil (or 2 tbsp fresh)
  • 1 tbsp dried parsley (or 2 tbsp fresh)
  • 1 tsp dried oregano (or 2 tbsp fresh)
  • 2 (14 oz) cans chicken or vegetable broth
  • 2 cups water
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz dry Ditalini pasta or other small pasta (use gluten-free pasta if needed)
  • Fresh basil, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Sauté the Aromatics
    In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant.
  2. Prepare the Bean Base
    Blend the cannellini beans with 1 cup of water in a blender until mostly smooth. This adds a creamy texture without needing cream!
  3. Simmer the Soup
    Add the blended beans to the pot. Stir in tomato sauce, celery, carrot, bay leaf, basil, parsley, oregano, broth, and 1 more cup of water. Season with salt and pepper to taste.
    Bring the soup to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  4. Add the Pasta
    Stir in the dry pasta and cook uncovered until the pasta is al dente (refer to package instructions), about 8–10 minutes.
  5. Serve and Enjoy
    Remove the bay leaf. Ladle the soup into bowls, top with a sprinkle of Parmesan cheese and a few fresh basil leaves. Serve hot with crusty bread or a fresh green salad.

Recipe Notes

  • Make it bean-forward: Want to skip the pasta? Add another can of whole cannellini beans for a rich bean soup.
  • Meal Prep Tip: If making ahead, cook and store the pasta separately. This prevents it from absorbing too much liquid and getting mushy.
  • Gluten-Free: Use gluten-free small pasta for a celiac-friendly version.

Nutrition Information (per 1 ½ cups serving)

  • Calories: 262.5
  • Carbohydrates: 46g
  • Protein: 10g
  • Fat: 4g
  • Fiber: 5.5g
  • Sugar: 6g
  • Cholesterol: 46mg
  • Sodium: 623mg
  • Saturated Fat: 0.5g

 

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