Italian Pasta Fagioli
Hearty stovetop Italian Pasta Fagioli made with tender beans, pasta, and savory herbs. A cozy, authentic soup ready in under an hour.
Servings 6 servings
Calories 377kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion small - diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon tomato paste
- 15 oz crushed tomatoes 1 can
- 15 oz cannellini beans drained and rinsed (1 can)
- 15 oz kidney beans drained and rinsed (1 can)
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 1 cup small pasta ditalini or small shells
Salt and black pepper, to taste
Fresh parsley or grated Parmesan, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until softened.
- Stir in the garlic, oregano, basil, thyme, and red pepper flakes and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add crushed tomatoes, beans, broth, and water.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
- Stir in the pasta and continue to simmer for 8–10 minutes, or until the pasta is tender.
- Season with salt and black pepper to taste.
- Serve warm, topped with parsley or Parmesan if desired.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 65g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 699mg | Fiber: 13g | Sugar: 5g | Vitamin C: 10mg | Calcium: 108mg | Iron: 5mg | Net Carbohydrates: 26g