Description
Italian Pasta Fagioli Soup is a hearty and comforting classic Italian dish featuring tender vegetables, beans, small pasta, and a savory tomato broth. This nourishing soup combines cannellini and red kidney beans with aromatic herbs and garlic, perfectly balanced with grated Parmesan and fresh parsley for garnish. Ideal for a cozy meal, it’s simple to prepare and packed with flavors and textures.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasonings and Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Liquids and Canned Goods
- 1 can (15 ounces) diced tomatoes, with juice
- 3 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
Pasta and Garnish
- 1 cup small pasta (ditalini or elbow macaroni)
- 1/4 cup freshly grated Parmesan cheese, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are tender, about 5 minutes.
- Sauté the Garlic and Herbs: Add the minced garlic, dried oregano, dried basil, and crushed red pepper flakes if using. Stir and cook for another 1-2 minutes until the garlic is fragrant.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Stir well to combine.
- Add Beans and Simmer: Add the drained cannellini and red kidney beans to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, stirring occasionally.
- Cook the Pasta Separately: In a separate pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Combine Pasta and Season: Once the soup has simmered for 20 minutes, add the cooked pasta to the pot. Stir to combine and season with salt and pepper to taste.
- Serve and Garnish: Serve the soup hot, garnished with freshly grated Parmesan cheese and chopped parsley.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust crushed red pepper flakes according to your preferred spice level or omit for a milder soup.
- You can substitute ditalini or elbow macaroni with other small pasta shapes like mini shells or orzo.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Adding the pasta separately prevents it from overcooking and becoming mushy in the soup.
