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Easy Hearty Pasta e Fagioli Soup

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A comforting and filling pasta e fagioli soup made with pantry staples, perfect for cozy meals and budget-friendly dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 4 cups vegetable broth (low-sodium preferred)
  • 3/4 cup small pasta shapes (ditalini or small elbow macaroni)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley or Parmesan cheese for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add diced onions, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 7-8 minutes.
  2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the canned diced tomatoes with their juices and the rinsed cannellini beans. Stir to combine, then pour in the vegetable broth.
  4. Season the broth with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle boil.
  5. Once boiling, reduce heat to a simmer and cook uncovered for about 15 minutes to meld flavors and soften beans.
  6. Add the small pasta to the pot. Stir occasionally to prevent sticking and cook until pasta is al dente, about 8-10 minutes.
  7. Check seasoning and adjust salt and pepper as needed. Add more broth or water if soup is too thick.
  8. Turn off the heat and drizzle a tablespoon of olive oil over the soup, stirring gently to add richness.
  9. Serve immediately with freshly chopped parsley or a sprinkle of Parmesan cheese if desired.

Notes

To achieve a creamier texture, mash a few beans against the side of the pot before adding pasta. Avoid overcooking pasta to prevent mushiness. Add olive oil at the end for richness. Rinse canned beans well to reduce sodium and canned taste. Soup thickens after sitting; stir in broth or water when reheating. Can be made in a slow cooker by sautéing veggies first, then cooking on low 6-8 hours, adding pasta last 20-30 minutes.

Nutrition

Keywords: pasta e fagioli, bean soup, easy soup recipe, hearty soup, budget-friendly meals, cozy meals, Italian soup

Find it online: https://junomeals.com/easy-hearty-pasta-e-fagioli-soup-recipe-under-5-dollars-perfect-for-cozy-meals/