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4.88 from 8 votes

Pasta Fagioli

Warm-up your week with this mouthwatering Italian soup that's not only delicious but good for you too!
Course Soup
Cuisine Italian
Keyword comfort food, pasta, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 469kcal
Author Erren Hart of Erren's Kitchen


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


  • 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.


Calories: 469kcal | Carbohydrates: 14g | Protein: 31g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 140mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3680IU | Vitamin C: 6.1mg | Calcium: 42mg | Iron: 1.7mg