Pasta e Fagioli Recipe (Italian Pasta and Beans)
Pasta e Fagioli is an Italian-inspired soup made with short pasta and beans. Made popular by the restaurant chain Olive Garden, enjoy this homemade and hearty vegetarian Pasta e Fagioli soup made with simple veggies, tomatoes, macaroni pasta, and of course, beans!
Servings: 6 servings
Calories: 302kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion - diced
- 3 large carrots - peeled and chopped
- 2 ribs celery - chopped
- 5 cloves garlic - minced
- 1 teaspoon fresh thyme - minced
- 1 teaspoon fresh rosemary - minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt - plus more to taste
- 2 bay leaves
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups (1-quart) chicken broth
- 2 cups water - plus more if needed
- 2 (15 ounce) cans white beans - cannellini beans, navy beans, or Great Northern beans
- 1 cup small pasta - elbow macaroni, ditalini
- Grated parmesan cheese - for serving
Instructions
- Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 5 minutes). Add the carrots and celery and continue to cook for 5-10 minutes, stirring often. Stir in the minced garlic, fresh thyme, fresh rosemary, Italian seasoning, and salt. Mix well to combine and cook until fragrant.
- Add the bay leaves, canned tomatoes (with the juice), chicken broth, and water. Increase heat to high and bring to a boil.
- Once the broth reaches a boil, stir in the drained beans and small pasta (I used elbow macaroni). Maintain a gentle simmer and stir occasionally.
- Season with additional salt to taste. Soup is ready once the pasta is cooked. Garnish grated parmesan cheese, if desired.
Notes
- Beans: I used Cannellini Beans, but Great Northern Beans or Navy Beans will also work.
- To make this soup vegan, swap the chicken broth for vegetable broth or water and skip the parmesan cheese.
- Add meat: Popular additions include ground beef, bacon, or pancetta.
Nutrition
Calories: 302kcal | Carbohydrates: 54g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 996mg | Potassium: 949mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 5mg
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