Pasta Fagioli

Pasta Fagioli is classic Italian soup, but hearty enough to be considered a pasta dish as well. This authentic recipe is full of flavor, satisfying and loaded with pasta, beans, and vegetables.  It’s a fabulous vegetarian meal as well!

This is one of my signature dishes.  Anyone who has spent time in my house has eaten my Pasta Fagioli.  I have friends that request it whenever they are going to see me and others that tell me they crave it on a regular basis!

The best Pasta Fagioli is all about fresh, simple ingredients.  What you’ll need:

Other Soup Recipes You’ll Love

• Hearty Tortellini Soup
• Yellow Split Pea and Bacon Soup
• Potato Leek Soup
• Creamy Celery Soup
• Split Pea and Ham Soup

My Pasta Fagioli is simple to make. You start by sauteing the vegetables in a large pot. Once they are softened you add the garlic and cook another minute.

Now back to the Pasta Fagioli – Next, add the 1 can of beans, tomatoes, chicken stock, and for added flavor the rind of the Parmesan cheese.  Puree or mash the second can of beans with a little of the liquid from the can and then add it to the pot. This adds a beautiful consistency to the soup.

Bring to a boil and then cover and lower the heat to the lowest setting.  Add the chopped parsley, season with salt and pepper and allow to simmer.  Pasta Fagioli is a dish that can slow cook all day.  The longer it cooks, the better it seems to taste.  Just add the pasta 10 or 15 minutes before serving.

Serve topped with Parmesan cheese.

Other Italian Food You’ll Love

Cook’s tips:

• Pasta Fagioli freezes really well.  I often make a big pot and freeze the soup without the pasta in separate containers. Then you can just defrost and add pasta before serving. 
• This recipe can easily be turned into a vegetarian dish by using vegetable stock.
•  A cup of chopped pancetta or bacon can be added by browning it in the pot before adding the onion to add extra flavor.
• To make Pasta Fagioli in a slow cooker or crockpot, just follow the steps listed, but instead of simmering it on the stovetop, you can transfer it to a slow cooker on low and cook 6-8 hours.

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Pasta Fagioli

Warm-up your week with this mouthwatering Italian soup that's not only delicious but good for you too!

5 from 1 vote

Prep15 minutes

Cook1 hour

Total1 hour 15 minutes

Serves: 6 servings

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Ingredients

• 3 tablespoons olive oil3 tablespoons olive oil
• 4 cloves garlic large, chopped4 cloves garlic large, chopped
• 2 large Carrots chopped2 large Carrots chopped
• 2 celery stalks chopped2 celery stalks chopped
• 1 onion chopped1 onion chopped
• 1 14 oz can chopped tomatoes or pureed tomatoes1 14 oz can chopped tomatoes or pureed tomatoes
• 1 quart chicken or vegetable stock1 quart chicken or vegetable stock
• 2 14 oz cans Cannellini Beans2 14 oz cans Cannellini Beans
• 1 3-inch piece Parmesan rind optional1 3-inch piece Parmesan rind optional
• 1¼ cups Small Pasta1¼ cups Small Pasta
• Flat leaf parsley A couple of good handfuls, choppedFlat leaf parsley A couple of good handfuls, chopped
• Salt and Pepper To tasteSalt and Pepper To taste

Cups - Metric

Instructions

• Heat the oil in a large stock pot, then cook the onion, carrot, and celery until soft.
• Add the garlic and cook another minute.
• Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
• Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. 
• Let simmer for 1- 2 hours (although it can cook longer), stirring occasionally.
• Remove from heat, remove the rind with a slotted spoon and discard.
• Add the pasta, chopped parsley, and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick). 
  You can also cook the pasta separately.
• Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.

Nutrition Information:

Calories: 469kcal (23%)| Carbohydrates: 14g (5%)| Protein: 31g (62%)| Fat: 31g (48%)| Saturated Fat: 7g (44%)| Cholesterol: 118mg (39%)| Sodium: 140mg (6%)| Potassium: 460mg (13%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 3680IU (74%)| Vitamin C: 6.1mg (7%)| Calcium: 42mg (4%)| Iron: 1.7mg (9%)

Author:Erren Hart

Course:Soup

Cuisine:Italian

Keyword:comfort food, pasta, soup

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