Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.
Pasta Fagioli
It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule. I love hearty tomato based soups like this in the colder months, some of my other favorites are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.
When I was young, I wouldn’t eat beans unless my Mom pureed them. It’s something I still do today to get my picky kids to eat them, which also thickens the soup nicely. If you prefer your beans whole, you can skip that step. Serve this with some crusty Italian bread on the side and top with your favorite grated cheese. For an extra special treat, top this with a slice of melted Alpine Lace Swiss, delicious! Vegetarians can use vegetable broth instead.
This can also be frozen and reheated at a later time for make-ahead meals. To freeze let the soup cool then transfer to freezer safe containers. Freeze up to 3 months. To reheat, microwave from frozen or let it thaw overnight in the refrigerator.
How To Make Pasta Fagioli
More Soup Recipes You Will Love
- Cream of Broccoli Soup
- Potato Leek Soup
- Cheeseburger Soup
- Carrot Ginger Soup
- Red Lentil Soup with Spinach
Pasta Fagioli (Pasta and Beans)
Ingredients
- 1 tbsp olive oil
- 1/2 onion
- 3 cloves garlic, chopped
- 1 medium celery stalk, chopped
- 1 medium carrot, finely chopped
- 1 15 oz can cannellini beans
- 15 oz can tomato sauce or crushed tomatoes
- 1 large bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
- 2 cups water
- kosher salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free
- grated parmesan cheese for topping (optional
Instructions
- In a deep pot, saute onion and garlic in olive oil over medium heat.
- Blend the cup of beans with one can water in electric blender until almost smooth.
- Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
- Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
- Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
- Ladle soup into bowls and top with grated cheese (extra).
My family really enjoyed this! Wondering if there is a slight error in the directions, though…I think step 2 should read “Blend can of rinsed, drained beans with one cup of water”
Are the bay leaf, basil, parsley, and oregano fresh or dried? Thanks!
This looks so delicious and love the suggestions to add spinach. One question for the peanut gallery-this is a little high in sodium for me (I have to watch the salt content) and I’m wondering why. Could it be the chicken broth? Maybe could fix with no sodium chicken broth???
I’d look at your canned items—beans, tomato sauce and broth. She doesn’t specify what if low sodium is used. You can plug your items into a nutrition app to get accurate info for your products. I make my homemade chicken broth without salt.
Made this soup for supper tonight, delicious! Recipe saved!
I never leave comments but I just made this and it’s delicious!!! I used gluten free pasta, added some spinach and red pepper flakes and it’s perfect!! Such a wonderful, comforting soup!
How many points is this soup? It’s my favorite recipe!!
just added
Delicious
Great recipe. I added a parmesan rind and baby spinach, delicious.
Oh my goodness! This was GOODNESS with a capital G! Made it today. I did add a piece of parmesan rind to the mix and a little parmensan cheese also. A definite keeper and will go into the soup rotation. Thank you for your wonderful recipes. It’s all I ever cook anymore ❤️😁!
/SM
Love this recipe! It’s so easy and so good. If I want a little zip, I add some pepperoncini or pepper flakes.
I have a request-could you add Potassium into the nutrition information?
Thanks.
Great recipe! lt’s in my rotation. l sometimes saute some pancetta or prosciutto along with the onions and garlic. lt’s added calories, but it’s also added flavor. l also add some shredded escarole at the end,
Made this today and loved it. I added a chopped zucchini, and another can of white beans to make it a little heartier.
Great flavor + very easy to make