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Pasta e Fagioli Soup

Pasta e Fagioli Soup

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Pasta e Fagioli Soup is a warm, comforting Italian classic that brings the flavors of Italy right to your kitchen. This hearty soup combines tender pasta and nutritious beans with a medley of fresh vegetables, creating a dish that’s both satisfying and easy to prepare. Perfect for weeknight dinners or cozy gatherings, this recipe features a unique twist that enhances its flavor profile without any pork or alcohol. With just a few pantry staples and veggies, you can create a delicious meal that your family will love and want to enjoy again and again.

Ingredients

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  • 1/2 cup olive oil (divided; 1/4 cup for cooking, 1/4 cup reserved for serving)
  • 1 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup carrot (diced)
  • 1 cup celery (diced)
  • 1 cup potato (diced)
  • 1 tablespoon kosher salt
  • 15 ounces cannellini beans (drained)
  • 14.5 ounces canned tomatoes (diced, drained)
  • 1 quart cold water
  • 1 quart beef broth
  • 8 ounces pasta (ditallini or elbow macaroni)
  • 1 tablespoon butter
  • 1 cup Parmesan cheese (grated; divided into 1/4 cup for cooking and 3/4 cup reserved for serving)

Instructions

  1. Heat 1/4 cup olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent.
  2. Stir in diced carrots, celery, and potatoes. Sauté for about 10 minutes until softened.
  3. Add canned tomatoes and drained cannellini beans to the pot. Pour in cold water and beef broth; season with salt and pepper.
  4. Bring to a boil, then reduce heat to simmer. Add Parmesan rind and let simmer for 45–60 minutes.
  5. Remove the Parmesan rind, partially blend the soup with an immersion blender until desired consistency is reached.
  6. Increase the heat until boiling again; add uncooked pasta and cook according to package instructions.
  7. Once pasta is cooked, stir in butter and grated Parmesan until melted.
  8. Serve warm, drizzled with reserved olive oil and topped with more grated Parmesan.

Nutrition

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