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–+ servings
Italian Pasta Fagioli Soup

Savor the Comfort of Italian Pasta Fagioli Soup Tonight

Experience the heartwarming flavors of Italian Pasta Fagioli Soup, a nourishing blend of beans and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil For sautéing vegetables; avocado oil can be used for a different flavor.
  • 1 medium onion diced; shallots can be a suitable substitute.
  • 2 medium carrots diced; parsnips can be swapped for a similar texture.
  • 2 stalks celery diced; omit if celery isn't your favorite.
  • 3 cloves garlic minced; garlic powder is a last resort.
  • 1 teaspoon dried oregano Imparts Italian flair; Italian seasoning works if you're out of oregano.
  • 1 teaspoon dried basil Complements the flavor; use fresh basil for an elevated taste.
  • 1/2 teaspoon crushed red pepper flakes optional; adjust to your spice preference.
  • 1 can diced tomatoes 15 ounces, with juice; fresh tomatoes can also be used.
  • 3 cups chicken or vegetable broth Choose low-sodium for better salt control.
  • 1 can cannellini beans 15 ounces, drained and rinsed; chickpeas make a great substitute!
  • 1 can red kidney beans 15 ounces, drained and rinsed; feel free to use other beans.
  • 1 cup small pasta e.g., ditalini or elbow macaroni; gluten-free pasta works if needed.
  • Salt and freshly ground black pepper Season to taste; don't skip this essential step!
For Serving
  • 1/4 cup Parmesan cheese freshly grated; skip for a vegan option.
  • 2 tablespoons fresh parsley chopped; substitute with basil if you prefer.

Equipment

  • large pot
  • separate pot for pasta

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until tender and the onions become translucent.
  2. Add 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of crushed red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
  3. Pour in a 15-ounce can of diced tomatoes and 3 cups of chicken or vegetable broth. Stir well and bring to a gentle boil.
  4. Add 1 can each of drained and rinsed cannellini beans and red kidney beans. Simmer uncovered for about 20 minutes, stirring occasionally.
  5. While the soup simmers, cook 1 cup of small pasta in a separate pot according to package instructions. Drain and rinse with cold water.
  6. Stir the cooked pasta into the pot. Season with salt and freshly ground black pepper to taste.
  7. Ladle the hot soup into bowls and sprinkle with freshly grated Parmesan cheese and chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

This soup stores well, and the flavors deepen overnight, making it a great meal prep option.

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