Italian Pasta Fagioli
Hearty and cozy, this pasta fagioli simmers carrots, zucchini, beans, and pasta in a rich tomato broth with basil and garlic. Pure comfort in a bowl—ready in about 30 minutes.
6
bowls
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil
- 2 carrots diced
- 1 zucchini diced
- 1 yellow onion diced
- 3 cloves garlic minced
Broth & Tomatoes
- 2 cups (480 ml) chicken broth or vegetable broth for vegetarian
- 1 can (400 g) diced tomatoes 14 oz (400g), with juices
- 1 cup (240 ml) tomato sauce
Herbs & Seasoning
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp (0.25 tsp) red pepper flakes or more to taste
- 1/2 tsp (0.5 tsp) salt to taste
- 1/2 tsp (0.5 tsp) black pepper to taste
Pasta & Beans
- 3/4 cup (90 g) ditalini pasta or other small pasta
- 1 can (425 g) cannellini beans 15 oz (425g), drained and rinsed
Equipment
- Large pot or Dutch oven
- Saucepan
Instructions
- Heat the olive oil in a large pot over medium heat. Add carrots, zucchini, and onion. Sauté 7–8 minutes until softened. Add garlic and cook for 30 seconds, just until fragrant.
- Stir in chicken broth (or vegetable broth), diced tomatoes (with juices), tomato sauce, parsley, basil, red pepper flakes, salt, and pepper. Bring to a gentle simmer. Cook uncovered about 20 minutes, stirring occasionally.
- Meanwhile, bring a saucepan of salted water to a boil. Add ditalini pasta and cook al dente according to package instructions. Drain well.
- Add cooked pasta and rinsed cannellini beans to the soup. Simmer for 2-3 minutes to heat through and meld flavors. Taste and adjust salt or pepper if needed.
- Ladle into bowls. Serve hot, with crusty bread or a green salad if desired.
Notes
This soup is super customizable! Swap in your favorite small pasta, use navy beans or chickpeas instead of cannellini, or toss in a handful of spinach at the end. For a vegetarian version, simply use vegetable broth.
Leftovers keep well for 4 days in the fridge. If freezing, store without the pasta and add fresh pasta when reheating.
Nutrition
Calories: 320kcal | Carbohydrates: 54g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 970mg | Potassium: 704mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5150IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 4mg