Pasta Fagioli is a traditional Italian soup dish that combines pasta and beans in a rich, hearty broth. It’s a comforting, nutritious meal perfect for any time of the year.
FAQ: Pasta Fagioli – Frequently Asked Questions
Yes, you can use canned beans as a quicker alternative to dried ones. Just rinse and drain them before adding to the soup. It saves time and still delivers a delicious flavor.
Ditalini pasta is traditionally used, but any small pasta like tubettini or elbow macaroni works well. The key is to use small shapes that match the soup’s hearty texture.
Absolutely! Simply use vegetable broth instead of chicken broth and skip the cheese or use plant-based alternatives for a fully vegan version.
Pasta Fagioli naturally thickens as the pasta absorbs liquid. If you prefer it thicker, mash some of the beans directly in the pot or stir in a bit of tomato paste.
You can store it in the fridge for up to 4 days in an airtight container. When reheating, add a splash of water or broth, as the pasta continues to absorb liquid over time.
Ingredients
- 1 cup dried cannellini beans or use canned beans for a quicker version, drained and rinsed
- 1 cup ditalini pasta or any small pasta
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes adjust to taste
- 4 cups chicken broth or vegetable broth for vegetarian version
- 1 can crushed tomatoes (14.5 ounces)
- 2 tablespoons Parmesan cheese grated, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, oregano, basil, and red pepper flakes. Cook for another minute until fragrant.
- If using dried beans, soak them overnight and rinse well. Add the beans to the pot, along with chicken or vegetable broth, and crushed tomatoes. Bring to a boil, then reduce heat to a simmer.
- Simmer the soup for about 30 minutes, or until the beans are tender. If using canned beans, add them and cook for about 10 minutes instead.
- Add the pasta and continue to cook until the pasta is al dente, stirring occasionally, about 10 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls. Top each serving with grated Parmesan cheese before serving.
Nutrition
Not sure why everyone loves this. It’s just beans and pasta. I guess it’s okay, but a bit bland.
I completely see where you’re coming from! It does sound basic, but I think it’s all in how you season it. Add a bit more spice and maybe some veggies for flavor!
This pasta fagioli is so delicious! I added extra garlic and it was perfect. Will def make again!
simple recipe, but tastes good. i used canned beans like you said and it saved a lot of time 🙂
Simple doesn’t always mean good. I used fresh beans and it was way better. Just saying.
I tried it with canned beans too! So much easier, right? Happy to hear you liked it! 🙂