Italian Pasta e Fagioli Soup with Hearty Beans and Pasta

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Pasta e Fagioli Soup is the epitome of Italian comfort food, packed with tender pasta, creamy beans, and flavorful vegetables. The addition of fresh herbs like basil and oregano infuses the broth with an aromatic depth, while the slight sweetness of the carrots and the heartiness of the beans make every spoonful satisfying. The greens (spinach or kale) add a pop of color and a nutritious element, balancing out the richness of the soup.

  1. Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups spinach or kale, chopped (optional)
  • Fresh parsley or basil for garnish
  • Freshly grated Parmesan cheese (optional)

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-6 minutes, until the vegetables soften.
  2. Add the minced garlic and cook for another minute, until fragrant.
  3. Stir in the cannellini beans, kidney beans, diced tomatoes (with their juices), vegetable broth, oregano, basil, and thyme. Bring to a simmer, and cook for 10-15 minutes to allow the flavors to meld together.
  4. Add the pasta to the pot and cook according to package instructions (about 8-10 minutes), until tender. Stir occasionally to prevent the pasta from sticking.
  5. If using, stir in the chopped spinach or kale and cook for another 2-3 minutes, until wilted.
  6. Season the soup with salt and black pepper to taste.
  7. Ladle the soup into bowls and garnish with fresh parsley or basil. Top with a sprinkle of freshly grated Parmesan cheese, if desired. Serve hot.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 280 kcal | Servings: 6 servings

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