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Pasta Fagioli (Pasta and Beans) Soup

Italian Pasta Fagioli (Pasta and Beans) is a delicious, hearty, pasta and bean soup – the perfect vegetarian dinner for a cold night.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 0.5 medium onion chopped
  • 3 cloves garlic chopped
  • 1 stalk celery chopped
  • 1 medium carrot finely chopped
  • 15 ounce can cannellini beans not drained
  • 15 ounce can tomato sauce or crushed tomatoes I love Tuttorosso
  • 1 large bay leaf
  • 1 tablespoon dried basil or 2 tbsp fresh
  • 1 tablespoon dried parsley or 2 tbsp fresh
  • 1 teaspoon dried oregano or 2 tbsp fresh
  • 28 fl oz chicken or vegetable broth
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 ounces dry Ditalini pasta or other small pasta gf pasta for gluten-free
  • grated parmesan cheese for topping (optional)
  • fresh basil for serving

Method
 

Preparation Steps
  1. In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
  2. Blend the beans with one cup water in an electric blender until almost smooth.
  3. Add blended beans to the pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt, and pepper.
  4. Add 1 cup water and bring to a boil. Simmer, covered, for 20 minutes, stirring occasionally.
  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  6. Ladle soup into bowls and top with grated cheese (extra), if desired.

Notes

This hearty Pasta Fagioli (Pasta and Beans) soup is a family favorite. The recipe suggests pureeing a portion of the beans for a smoother texture, which can be great for picky eaters, but feel free to leave them whole if you prefer. Serve warm with grated Parmesan cheese and fresh basil.