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Pasta e Fagioli

30 mins

6-8

Recipe you are creating:

Pasta e Fagioli

Cozy, hearty, and packed with classic Italian flavor… this Pasta e Fagioli is the ultimate comfort soup that’s easy enough for weeknights but tastes like it simmered all day.


In this recipe I’m walking you through how to build layers of flavor starting with olive oil, onions, carrots, and celery, then bringing it all together with garlic, Italian herbs, tomatoes, beans, and tender pasta. Whether you’re adding Italian sausage or keeping it meatless, this one-pot meal delivers big flavor in every bowl.


I also share a quick kitchen hack for using chicken bouillon powder instead of stock when you don’t have broth on hand. Same cozy result, pantry friendly swap.


Finished with fresh parsley, basil, and a generous sprinkle of Parmesan, Asiago, Romano… or all three if you’re feeling fancy.

Recipe Ingredients:

  • 1 tablespoon olive oil

  • ½ small yellow onion, diced

  • 1 carrot, peeled and diced

  • 1 celery stalk, diced

  • 2 cloves garlic, minced

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • Pinch of red pepper flakes (optional)

  • 1 (15 oz) can crushed tomatoes — use half the can (~¾ cup)

  • 1 (15 oz) can cannellini or great northern beans, drained and rinsed

  • 2 cups low-sodium chicken broth (or veggie broth)

  • ¾ cup small pasta (ditalini, elbow, or small shells)

  • Salt and pepper to taste

  • 1 bay leaf (optional)

  • Fresh parsley, chopped (for garnish)

  • Freshly grated Parmesan (for topping)

Recipe Directions:

  1. Heat it up: Add olive oil to a medium pot over medium heat. Sauté the onion, carrot, and celery for 5–6 minutes till softened.

  2. Flavor bomb: Stir in garlic, oregano, basil, and red pepper flakes. Cook 1 minute.

  3. Build the base: Pour in half the can of tomatoes and all the beans. Stir well.

  4. Add broth: Add 2 cups broth and bay leaf (if using). Bring to a boil, then simmer uncovered 10–15 minutes.

  5. Pasta time: Toss in the pasta. Simmer until just tender (7–9 minutes), stirring often.

  6. Final taste check: Salt and pepper to your liking. Thin with more broth if it gets too thick.

  7. Serve it up: Dish into bowls, top with chopped parsley and a sprinkle of Parmesan.

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Tags:

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Categories:

Italian, Pasta

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