You know those meals that taste like a hug and somehow make you feel ten times more competent at life? That’s Pasta Fagioli. It’s the soup that feeds a crowd, fixes a mood, and turns your pantry into a flex.
Beans, pasta, tomatoes—simple stuff—transformed into a bowl of “wow, I did that.” No expensive ingredients, no culinary degree required. Just big flavor, fast comfort, and leftovers that don’t suck.
What Makes This Recipe Awesome
- Ridiculously hearty: Protein-packed beans + pasta = full and satisfied without feeling sluggish.
- Budget-friendly: Mostly pantry staples. Your wallet will applaud.
- Flavor-first: Tomato base, garlic, herbs, and a Parmesan rind for that restaurant-level depth.
- Weeknight-friendly: One pot, about 40 minutes, minimal cleanup.
You’re welcome.
- Customizable: Swap beans, pasta shapes, or broth—this soup plays nice with substitutions.
Ingredients Breakdown
- Olive oil: For sautéing and finishing. Choose a decent one—flavor matters.
- Onion and celery: The aromatic backbone. Sweet and savory balance.
- Carrots: Adds natural sweetness and color.
- Garlic: Non-negotiable.
- Tomato paste: Concentrated umami booster.
- Crushed tomatoes (28 oz): The body of the soup.
Go San Marzano if you can.
- Chicken or vegetable broth (6–7 cups): Adjust for thickness preference.
- Cannellini beans (2 cans, drained and rinsed): Creamy texture and protein.
- Ditalini or small pasta (1 to 1½ cups): Small shapes hold up best.
- Parmesan rind: Optional, but transforms the broth. Big flavor hack.
- Dried oregano and thyme (or Italian seasoning): Herbaceous backbone.
- Red pepper flakes: A little heat to wake things up.
- Bay leaf: Subtle depth.
- Fresh parsley or basil: Bright finish.
- Salt and black pepper: Season like you mean it.
- Grated Parmesan and extra-virgin olive oil: For serving. Don’t skip the swirl.
The Method – Instructions
- Sauté the base: In a large pot, warm 2 tbsp olive oil over medium heat.
Add diced onion, celery, and carrots with a pinch of salt. Cook 6–8 minutes until softened.
- Garlic + paste: Stir in minced garlic and 1–2 tbsp tomato paste. Cook 1–2 minutes until the paste darkens slightly and smells toasty.
- Build the broth: Add crushed tomatoes, 6 cups broth, oregano, thyme, red pepper flakes, bay leaf, and the Parmesan rind.
Bring to a lively simmer.
- Beans in: Add cannellini beans. Simmer 10 minutes to marry flavors.
- Pasta time: Stir in ditalini. Simmer, stirring occasionally, 8–10 minutes until al dente.
Add more broth if it gets too thick.
- Finish: Remove bay leaf and Parmesan rind. Stir in chopped parsley or basil. Taste and season with salt and plenty of black pepper.
- Serve: Ladle into bowls.
Top with grated Parmesan and a drizzle of good olive oil. Optional: a squeeze of lemon for brightness.
Storage Tips
- Fridge: 4 days in airtight containers. The pasta will absorb liquid; add a splash of water or broth when reheating.
- Freezer: For best results, freeze without pasta for up to 3 months.
Add freshly cooked pasta when serving.
- Reheat: Gentle stovetop simmer until hot. Adjust salt after thinning.
Why This is Good for You
- High in fiber and protein: Beans keep you full, help digestion, and support stable energy.
- Antioxidants galore: Tomatoes and herbs bring lycopene and polyphenols.
- Balanced carbs: Small pasta portions paired with beans = steady fuel, not a carb crash.
- Customizable for goals: Go whole-wheat pasta, extra veggies, or lower-sodium broth. Easy win, IMO.
What Not to Do
- Don’t overcook the pasta: Mushy noodles ruin the vibe.
Pull at al dente.
- Don’t skip seasoning: Taste as you go. Under-salted soup tastes flat.
- Don’t forget acidity: A splash of lemon or extra tomato can rescue a dull pot.
- Don’t add all the broth at once if you like it thick: You can always thin later.
- Don’t toss Parmesan rinds: They’re flavor grenades—use them.
Recipe Variations
- Meaty upgrade: Brown Italian sausage or pancetta with the aromatics.
- Veg boost: Add chopped zucchini, kale, or spinach in the last 5 minutes.
- Creamy style: Blend 1 cup of the soup and stir it back in for a silky texture.
- Gluten-free: Use GF small pasta or rice; cook separately and add to bowls.
- Spicy arrabbiata: Double the red pepper flakes and finish with chili oil.
- Herb swap: Try rosemary and fennel seeds for a rustic twist.
FAQ
Can I use dried beans?
Yes. Cook 1 to 1½ cups dried cannellini or borlotti beans until tender before starting the soup.
Add them where the recipe calls for canned beans and adjust salt.
What pasta shape works best?
Ditalini is classic, but small shells, elbow, or tubetti all work. Small shapes give better spoon-to-bite ratio and don’t hog the broth.
How do I keep the pasta from getting soggy in leftovers?
Cook pasta separately and add to each bowl when serving, or slightly undercook it in the pot and store the soup and pasta in separate containers.
Is Parmesan rind necessary?
Not mandatory, but it adds savory depth. If skipping, boost umami with an extra spoon of tomato paste or a splash of soy sauce (FYI, it disappears into the flavor).
Can I make it vegan?
Absolutely.
Use vegetable broth, skip the Parmesan rind, and finish with nutritional yeast or a drizzle of good olive oil for richness.
Final Thoughts
Pasta Fagioli Soup is proof that humble ingredients can deliver big, brag-worthy flavor. It’s quick, filling, and endlessly adaptable—your weeknight MVP with Sunday-supper vibes. Make a pot, stash some for tomorrow, and pretend you planned it all along.
Your future self will be impressed.
