Pasta Fagioli
Pasta Fagioli is a hearty Italian soup made with pasta and beans. You will love this easy one pot vegetarian dinner, it is a family favorite!
Pasta Fagioli (Pasta e Fagioli) means “pasta and beans”, and is a traditional Italian soup. It is made with tomatoes, vegetables, beans, herbs, and pasta. Basically all of my favorites in one pot! It is 100% cozy and the perfect recipe for fall, winter, or whenever you are craving classic comfort food. I also love this recipe because it’s an easy weeknight dinner. You only need one pot and the entire family loves it, including the kids, especially when garlic bread is served on the side. Major win!
There are a lot of variations of pasta fagioli, the main requirement is pasta and beans. This is a vegetarian pasta fagioli recipe, but meat lovers enjoy it too. It is so filling. For the pasta, I use ditalini pasta. If you can’t find ditalini pasta, use another small pasta such as elbow macaroni. If you need the recipe to be gluten-free, use gluten-free pasta. Make sure you use a good brand of canned tomatoes for the best flavor. You can also use fire roasted tomatoes if you want a little extra flavor. For the beans, I use cannellini beans. You can find them at any grocery store. Make sure you rinse and drain the beans before using. This is a very thick soup, more stew like. If you want more of a liquid soup, you can add more broth, but we like it thick.
Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 medium carrot chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 2 bay leaves
- 3 (15 oz) cans diced tomatoes
- 2 (14.5 oz) cans vegetable broth
- 2 (14 oz) cans cannellini beans, rinsed and drained
- 1 small parmesan rind
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- Dash of crushed red pepper
- 1 cup dried ditalini or other small pasta
- 1/4 cup chopped flat-leaf parsley
- Grated Parmesan cheese for serving, optional