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A steaming bowl of traditional Pasta e Fagioli with ditalini pasta and beans

Pasta e Fagioli

A hearty and comforting Italian classic, Pasta e Fagioli, combines tender pasta and a medley of beans in a rich, savory tomato-based broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soffritto
  • 2 tbsp Olive oil
  • 1 medium Onion diced
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
Main Ingredients
  • 1 14.5 oz can Canned diced tomatoes
  • 6 cups Vegetable broth
  • 1 15 oz can Cannellini beans rinsed and drained
  • 1 15 oz can Dark red kidney beans rinsed and drained
  • 1 cup Ditalini pasta
  • 1 tsp Dried oregano
  • 1/2 tsp Dried basil
  • Salt to taste
  • Black pepper to taste
For Serving
  • Fresh parsley chopped, for garnish
  • Parmesan cheese grated, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Colander

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté diced onion, carrots, and celery until softened, approximately 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in the canned diced tomatoes, vegetable broth, rinsed cannellini beans, and kidney beans, along with oregano and basil.
  4. Bring the mixture to a simmer, then reduce heat, cover, and let it cook for at least 20-30 minutes to allow the flavors to meld.
  5. Meanwhile, cook the Ditalini pasta according to package directions in a separate pot until al dente; drain and set aside.
  6. Season the soup with salt and black pepper to taste, adjusting as needed, then stir in the cooked pasta just before serving.
  7. Ladle the hot Pasta e Fagioli into bowls and garnish with fresh chopped parsley and grated Parmesan cheese, if desired.

Notes

For a thicker soup, you can mash a portion of the beans before adding them, or simmer for a longer period to reduce the broth.