Hearty Italian Pasta Fagioli Soup
A comforting and hearty Italian soup made with pasta, beans, and vegetables simmered in a fragrant broth.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
Main Ingredients
- 1 can diced tomatoes (14.5 oz, no salt added)
- 1 can cannellini beans (15 oz, drained and rinsed)
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Toss in the minced garlic, carrot, and celery, cooking for another 5 minutes until they start to soften.
Building the Soup
- To the pot, combine the diced tomatoes and cannellini beans. Stir well to combine everything nicely.
- Add the vegetable broth and bring the mixture to a gentle boil.
- Once boiling, add the small pasta and Italian seasoning. Reduce the heat to a simmer and cook according to the pasta's package instructions, usually around 8-10 minutes.
- Once the pasta is cooked, season the soup with salt and pepper to your liking.
- When ready to serve, ladle the soup into bowls and garnish with fresh parsley for a splash of brightness.
Notes
If you’re missing a particular ingredient, you can use other beans like kidney or pinto beans. For the pasta, any small shape will do. Make sure to watch the time closely once you add the pasta, as overcooked pasta can turn mushy. This soup stores well; refrigerate for up to 4 days or freeze (excluding pasta) for about 3 months.