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A steaming bowl of hearty pasta fagioli filled with pasta, beans, and vegetables.

Best Way to Grow Your Perfect Pasta Fagioli

This recipe guides you through the best way to cultivate your perfect Pasta Fagioli, focusing on preparing it to your exact taste in just four easy steps. It brings together hearty beans and pasta in a savory broth, customized to your preference.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method

Ingredients
  

Pasta Fagioli Ingredients
  • 1 cup ditalini pasta
  • 15 oz can cannellini beans, rinsed and drained
  • 15 oz can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 0.5 cup diced carrots
  • 0.5 cup diced celery
  • 0.5 cup diced onion
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp Parmesan cheese, grated (for serving) optional
  • 1 tbsp Fresh parsley, chopped (for garnish) optional

Equipment

  • Large pot or Dutch oven

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add diced carrots, celery, and onion and sauté until softened, about 5-7 minutes.
  2. Stir in minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
Cooking the Soup
  1. Pour in the chicken or vegetable broth and crushed tomatoes, bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes to allow flavors to meld.
  2. Add the rinsed cannellini beans and ditalini pasta to the pot and cook according to package directions until the pasta is al dente, usually 8-10 minutes.
Seasoning & Finishing
  1. Season the soup with salt and black pepper to taste, adjusting as needed.
  2. If the soup is too thick, add a little more broth or water until it reaches your desired consistency.
Serving
  1. Ladle the hot Pasta Fagioli into bowls, serving immediately.
  2. Garnish each serving with grated Parmesan cheese and fresh chopped parsley, if desired.