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Pasta e Fagioli

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Deliciously filling Pasta e Fagioli is a hearty Italian-style soup that is full of vegetables, legumes, and small pasta.

The left of the photo is two blue and white soup bowls, each filled with Pasta e Fagioli, a soup made with pasta,tomatoes, chopped celery, onion, and parsley, cannellini beans, and tomato sauce. There are two spoons next to the bowls. On the right side of the bowls is a cast iron skillet with Pasta e Fagioli. There's an orange and white striped towel on the counter to the right of the skillet, and a ladle scooping soup out of the skillet.

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Time needed

This is a super easy soup to prepare—just chop & sauté your celery, onion, and garlic and open a few cans of tomatoes & broth. The initial chopping and sautéing takes about 8 minutes, then the soup simmers for about 20 minutes. Near the end of cooking time, the pasta is added with an additional simmer time of 10 minutes or so. The soup can go from pantry to table in under 45 minutes.

Ingredients

  • olive oil
  • chopped celery
  • chopped onion
  • minced garlic
  • dried parsley
  • Italian seasoning
  • crushed red pepper flakes
  • salt to taste
  • vegetable or chicken broth
  • fire-roasted tomatoes
  • tomato sauce
  • ditalini, orzo, or other small pasta
  • cannellini beans with liquid
  • shredded Parmesan cheese, if desired
  • fresh parsley, for garnish if desired

How to make Pasta e Fagioli

In a large saucepan, heat oil over medium heat and sauté the celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt until onion is translucent, about 5 minutes.

A white marble counter with a clear glass bowl of ditalini pasta, clear glass bowl of tomato sauce, clear glass bowl of fire-roasted tomatoes in tomato juice, and a cast iron stew pot with chopped celery and onions with Italian seasoning. The celery and onions are being stirred with a wooden spoon.

Add broth, tomatoes, and tomato sauce and simmer on low 15 to 20 minutes.

A measuring cup of broth is being poured into a cast iron stew pot of chopped celery and onions. A wooden spoon is stirring the contents of the pan. At the top right of the photo is a clear glass bowl with roasted tomatoes in tomato juice.

Add pasta and cook 7-10 minutes until pasta is al dente, then add the undrained beans.

A cast iron stew pot with soup consisting of chopped celery and onions, tomatoes, chicken broth, and tomato sauce. There's a wooden spoon in the soup. There's a clear glass bowl of ditalini pasta and a clear glass bowl of cannellini beans at the bottom of the photo.

Mix thoroughly and continue cooking until heated through. Sprinkle shredded Parmesan cheese and fresh parsley on top, if desired, and serve.

Pasta e Fagioli in a cast iron skillet

What does Pasta e Fagioli mean

Pasta e Fagioli simply means pasta and beans in Italian, and typically cannellini and small pasta such as ditalini are used. You can substitute other legumes or pasta if you prefer, making this a good recipe to use what you have on hand.

Side dishes

This hearty soup is delicious with a salad, and if you are like me and love to dip bread in soup, a baguette or other crusty bread goes perfectly with it.

Recipe

Cast iron skillet with Pasta e Fagioli, a soup made with pasta,tomatoes, chopped celery and onion, cannellini beans, and tomato sauce.

Pasta e Fagioli

4.75 from 4 votes
Pasta e Fagioli is an easy 30 minute soup that is full of Italian flavor and accented with ditalini, orzo, or other small pasta cooked al dente.
AuthorMary Ann
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Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Course Main Dish
Cuisine Italian, Vegetarian
Servings 6 servings
Calories 231

Ingredients
  

  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • salt to taste
  • 14.5 ounces vegetable or chicken broth
  • 29 ounces fire-roasted tomatoes
  • 8 ounces can tomato sauce
  • 1 cup ditalini, orzo, or other small pasta
  • 15 ounces can cannellini beans, with liquid
  • shredded Parmesan cheese, if desired
  • fresh parsley, for garnish if desired

Instructions

  • Chop 2 stalks celery and 1 large onion. Mince 3 cloves garlic.
  • In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Sauté celery, onion, garlic, 2 teaspoon dried parsley, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, and salt to taste until onion is translucent, about 5 minutes.
  • Add 14.5 ounces vegetable or chicken broth, 29 ounces fire-roasted tomatoes, and 8 ounces can tomato sauce. Simmer on low 15 to 20 minutes.
  • Add 1 cup ditalini and cook 7-10 minutes until pasta is al dente. Add 15 ounces can cannellini beans (undrained). Mix thoroughly and continue cooking until heated through.
  • Serve garnished with shredded Parmesan cheese and fresh parsley if desired.

Notes

Pasta e Fagioli can be made in the crockpot, but add additional broth and do not add the pasta until the last 20 minutes of cooking.
You can substitute other vegetables, legumes, or pasta if you wish, making this a good recipe to use what you have on hand.

Nutrition per serving

Calories: 231 calCarbohydrates: 44 gProtein: 10 gFat: 3 gSodium: 841 mgFiber: 6 gSugar: 7 g
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Cast iron skillet with Pasta e Fagioli, a soup made with pasta, tomatoes, chopped celery, onion, and parsley, cannellini beans, and tomato sauce. There's an orange and white striped towel on the counter to the right of the skillet. Text pasta e fagoioli (pasta & beans) add salt & serve formerly menus4moms
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4.75 from 4 votes (4 ratings without comment)

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