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–+ servings
Pasta and Bean Soup
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian, Mediterranean
Servings 6
Calories 280 kcal

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
Keyword bean soup, hearty soup, italian soup, pantry recipe, pasta e fagioli, tomato broth, vegetarian soup, weeknight dinner
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