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Traditional Italian Pasta Fagioli

A hearty and comforting Italian soup combining tender pasta and creamy beans in a flavorful broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried cannellini beans soaked and drained
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 14-ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta like ditalini
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Soak the dried cannellini beans in water overnight to soften.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the chopped onion, diced carrots, and diced celery and sauté for about 5 minutes until tender.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the soaked beans, diced tomatoes, vegetable broth, dried oregano, and dried basil to the pot.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  7. Add the small pasta and cook for 8 minutes until al dente, stirring occasionally.
  8. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Notes

For extra depth of flavor, let the soup sit for a few hours or refrigerate overnight before serving.