Pasta Fagioli Recipe | Two Peas & Their Pod


Pasta Fagioli is a hearty Italian soup made with pasta and beans. You will love this easy one pot vegetarian dinner, it is a family favorite! 

Pasta Fagioli is a hearty Italian soup made with pasta and beans. You will love this easy one pot vegetarian dinner!


This post is sponsored by USA Pulses & Pulse Canada.

I was in the mood for major comfort food so I made a big pot of Pasta Fagioli. Pasta what? Pasta Fagioli, technically Pasta e Fagioli, but I don’t speak Italian. I sure love Italian food though and this Italian soup made with pasta and beans is so delicious. It is one of my go to meals when I am craving comfort food. It always hits the spot! I also love it because it’s an easy weeknight dinner. You only need one pot and the entire family loves it, including the kids. Major win!

Pasta e Fagioli is a hearty Italian soup made with pasta and beans. You will love this easy one pot meal.

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One pot meals are always a lifesaver, especially during the week when life is busy. Pasta Fagioli is made in one big pot with ingredients you probably have on hand. It is a soup, but a very thick and satisfying soup, thanks to the veggies, beans, and pasta. This recipe is 100% cozy and perfect for fall and winter.

Pasta e Fagioli is a hearty Italian soup made with pasta and beans. It is the perfect weeknight dinner.

A few tips for making Pasta Fagioli:

  • There are a lot of variations of pasta e fagioli, the main requirement is pasta and beans. This is a vegetarian pasta fagioli recipe, but meat lovers enjoy it too. It is so filling.
  • For the pasta, we use ditalini pasta. If you can’t find ditalini pasta, use another small pasta such as elbow macaroni. If you need the recipe to be gluten-free, use gluten free pasta.
  • For the beans, we use cannellini beans. You can find them at any grocery store. Great Northern beans also work well in this recipe.
  • We add a Parmesan rind to the soup to give it extra flavor. Don’t skip this step. We always save Parmesan rinds and keep them in the freezer. You can also buy them from most grocery stores. Ask the employee at the cheese counter if you can buy one. They add SO much flavor to the soup.
  • This is a very thick soup, more stew like. If you want more of a liquid soup, you can add more broth, but we like it thick.
  • We like to serve pasta fagioli with crusty bread or garlic bread. It is great for mopping up the soup!

Pasta Fagioli is a quick and easy vegetarian dinner that is made in one pot.

Pasta Fagioli is the perfect recipe for getting more pulses into your diet because it is loaded with cannellini beans. Bring on the beans! Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. You can sign up for the Half-Cup Habit challenge, and see how easy it can be to add ½ cup serving of pulses to your diet three times a week.

Add this easy vegetarian Pasta Fagioli to your dinner menu this week. You will love this healthy and comforting meal.

If you like this pasta and bean soup, you might also like:

Pasta Fagioli is a hearty Italian soup made with pasta and beans. It is the perfect weeknight dinner.

Pasta Fagioli

This easy one pot meal is the perfect weeknight dinner. Serve with crusty bread or garlic bread.

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 3 (15 oz) cans diced tomatoes
  • 2 (14.5 oz) cans vegetable broth
  • 2 (14 oz) cans cannellini beans, rinsed and drained
  • 1 small parmesan rind
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • Dash of crushed red pepper
  • 1 cup dried ditalini or other small pasta
  • 1/4 cup chopped flat-leaf parsley
  • Grated Parmesan cheese, for serving, optional

Directions:

  1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
  2. Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.
  3. Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
  4. Ladle into bowls and serve with grated Parmesan cheese, if desired.

Note-for gluten-free, use gluten-free pasta. We like to serve the soup with crusty bread or garlic bread.



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