Ingredients
Base Ingredients
- Pasta (ditalini, elbow, or small shells – about 1 cup)
- Cannellini beans or borlotti beans (2 cups cooked or 1 can, drained and rinsed)
- Olive oil (2–3 tablespoons for sautéing)
- Onion (1 medium, finely chopped)
- Garlic cloves (3–4, minced)
- Celery stalks (2, diced)
- Carrot (1 medium, diced)
- Crushed tomatoes (1 can, about 14 ounces)
Broth and Seasonings
- Chicken or vegetable broth (4–5 cups, depending on desired consistency)
- Bay leaf (1–2 leaves)
- Fresh rosemary or thyme (1 sprig, optional)
- Salt and black pepper (to taste)
- Red pepper flakes (optional, for a hint of heat)
Optional Add-ins
- Parmesan rind (for added flavor during cooking)
- Spinach or kale (1 cup, chopped, for a nutritional boost)
- Cooked sausage or pancetta (for a heartier version)
For Garnish
- Grated Parmesan cheese (for topping)
- Fresh parsley or basil (chopped, for garnish)
- Extra virgin olive oil (a drizzle before serving)
Instructions
- Prepare the Ingredients
- Chop the onion, celery, and carrot into small, even pieces.
- Mince the garlic and set aside. If using dried beans, soak and cook them ahead of time.
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, celery, and carrot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Build the Flavor Base
- Stir in the crushed tomatoes and let them cook for 2–3 minutes.
- Add the beans, bay leaf, rosemary or thyme, and red pepper flakes if using. Stir to combine.
- Add the Broth
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld.
- Cook the Pasta Separately
- While the soup simmers, cook the pasta in a separate pot of salted boiling water according to package instructions. Drain and set aside.
- Blend for Creaminess (Optional)
- For a creamier texture, remove about 1 cup of the soup and blend it until smooth using an immersion blender or food processor. Return the blended mixture to the pot and stir.
- Combine Pasta and Soup
- Add the cooked pasta to the pot of soup and stir well. Simmer for another 2–3 minutes to warm everything through.
- Season to Taste
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Serve and Garnish
- Ladle the pasta fagioli into bowls. Garnish with grated Parmesan, a drizzle of olive oil, and fresh parsley or basil.
Tips:
- To prevent mushy pasta, add the pasta only to the portion you plan to eat immediately and store the rest separately.
- If the soup thickens too much after storing, add a splash of broth or water when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250–300 kcal
- Sugar: 5–7 g
- Sodium: 400–600 mg (depending on broth and seasoning)
- Fat: 10 g
- Saturated Fat: 1–2 g
- Unsaturated Fat: 6–8 g
- Trans Fat: 0 g
- Carbohydrates: 35–40 g
- Fiber: 8–10
- Protein: 10–12 g
- Cholesterol: 0–5 mg (if vegetarian)