Pasta & Bean Soup is a classic Italian-inspired comfort dish often enjoyed as a hearty and wholesome meal. Known as Pasta e Fagioli in Italian, this soup blends the rustic simplicity of beans and pasta with aromatic herbs and tomatoes to create a flavorful, filling dish. Popular across Italian households and beyond, it is loved for its balance of nutrition and heartiness. The combination of beans provides protein and fiber, while pasta gives it a satisfying texture. This soup’s beauty lies in its adaptability, families often make it with what they have on hand, making it a timeless, budget-friendly staple.
Ingredients
- 2 onions (medium, chopped)
- ⅓ cup olive oil
- 4 cloves garlic (minced)
- 28 oz chopped tomatoes with juice (1 can)
- 1 bay leaf
- 1 tsp rosemary (dried or fresh, chopped)
- 1 tsp basil (dried or fresh, chopped)
- fresh parsley (chopped (for garnish))
- 15 oz cannellini beans (1 can, rinsed and drained)
- 6 cups water
- salt (to taste)
- pepper (to taste)
- 4 oz dry small pasta shells
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large soup pot. Add chopped onions and sauté until softened.
Step 2: Add Garlic & Seasonings
- Add minced garlic and cook for 1 more minute, stirring continuously. Stir in tomatoes, bay leaf, rosemary, and basil.
Step 3: Simmer Base
- Cook about 3 minutes until the mixture thickens slightly. Stir often.
Step 4: Add Beans and Broth
- Add cannellini beans, water, salt, and pepper. Bring to a boil.
Step 5: Cook Soup
- Reduce heat, cover, and simmer for 15 minutes.
Step 6: Add Pasta
- Stir in pasta shells and cook for 5 minutes.
Step 7: Rest and Finish
- Turn off heat. Cover and let rest 10 minutes. Remove bay leaf before serving. Garnish with parsley.
Tips
- Use vegetable broth instead of water for richer flavor
- Substitute cannellini beans with great northern or navy beans if preferred
- Add chopped carrots or celery when sautéing onions for extra vegetables
- For thicker soup, mash a small portion of the beans before adding pasta
- Stir in grated Parmesan or Pecorino Romano before serving (if not keeping vegetarian)
- Add red pepper flakes for a light spicy kick
- For gluten-free version, use gluten-free pasta
- Fresh basil or parsley at the end will brighten the flavor
- Leftovers will thicken; add a splash of water when reheating
Nutrition
Calories: 280kcalCarbohydrates: 42gProtein: 10gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.5gSodium: 410mgPotassium: 560mgFiber: 9gSugar: 7gVitamin A: 620IUVitamin C: 14mgCalcium: 80mgIron: 3mg
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