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Pasta Fagioli (Italian Pasta & Bean Soup)

@arecipe.bsky.social

A classic, rustic Italian comfort soup utilizing simple pantry items like small pasta shapes, canned beans, and a deeply aromatic tomato-herb broth.

Cook 00:15
Yield 6 servings

Ingredients

  • 1 cup Ditalini or small elbow macaroni pasta
  • 1 can (15oz) Cannellini beans, drained and rinsed
  • 1 can (15oz) Dark red kidney beans, drained and rinsed
  • 1 can (14.5oz) Crushed or pureed tomatoes
  • 2 tbsp Olive oil
  • 1 medium Yellow onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 4 cups Vegetable or chicken broth
  • 1 tsp Dried rosemary
  • 1 tsp Dried thyme
  • To taste Salt and black pepper

Instructions

  1. 1
    Heat olive oil in a large pot or Dutch oven over medium heat.
  2. 2
    Sauté the diced onion, carrots, and celery for roughly 5 minutes until glossy and beginning to soften.
  3. 3
    Add the minced garlic and cook for 1 minute until fragrant.
  4. 4
    Pour in the crushed tomatoes, broth, dried rosemary, and dried thyme.
  5. 5
    Stir thoroughly, bring to a boil, then lower the heat and let simmer uncovered for 15 minutes.
  6. 6
    Stir the rinsed cannellini beans, kidney beans, and the uncooked dry ditalini pasta directly into the hot simmering soup.
  7. 7
    Continue to simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is cooked al dente.
  8. 8
    Season with salt and pepper .
Category
Soups

Recipe Attribution

cookingclassy.com
cookingclassy.com/pasta-e-fagioli-soup/