This hearty and flavorful Italian soup is the perfect one-pot meal! Packed with vegetables, beans, and pasta, it’s a filling and nutritious dish that’s simple to make and even easier to love.
What is Pasta Fagioli?
Pasta e fagioli (“pasta and beans”) might sound simple, but don’t be fooled—it’s a comforting Italian stew bursting with rich flavors from a tomato and chicken broth base, Italian seasonings, and fresh ingredients. Perfect for when you want something cozy and satisfying.
Ingredients
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium tomatoes, peeled and chopped
- 1 can cannellini beans (with liquid)
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp dried parsley
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 8 oz tomato sauce
- 14.5 oz chicken broth
- Salt and pepper, to taste
- 1 cup uncooked spinach pasta
- Grated Parmesan cheese (for garnish)
Instructions
- Sauté Vegetables
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the celery and onion, cooking until the onion becomes translucent. - Add Seasonings
Stir in the garlic, parsley, Italian seasoning, and crushed red pepper flakes. Sauté for about 5 minutes to release the flavors. - Simmer the Broth
Add the tomato sauce, chicken broth, and chopped tomatoes to the pot. Bring to a simmer and cook for about 15 minutes. - Add Pasta
Stir in the spinach pasta and cook for another 15 minutes, or until the pasta is al dente. - Add Beans
Pour in the can of cannellini beans, including the liquid, and stir to combine. Heat through for a few more minutes. - Serve
Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with breadsticks or crusty bread for dipping.
Tip: If you’re planning to store leftovers, consider cooking the pasta separately and adding it to each serving to avoid mushy pasta.
This Pasta Fagioli Soup is hearty, comforting, and perfect for any meal. Enjoy with a side salad or a sandwich for an even heartier meal.