Pasta Fagioli (Pasta and Beans)
Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.
Ingredients
- 1 tbsp olive oil
- 1/2 onion (chopped)
- 3 cloves garlic (chopped)
- 1 medium celery stalk (chopped)
- 1 medium carrot (finely chopped)
- 15 ounce can cannellini beans (not drained)
- 15 ounce can tomato sauce or crushed tomatoes (I love Tuttorosso)
- 1 large bay leaf
- 1 tbsp dried basil (or 2 tbsp fresh)
- 1 tbsp dried parsley (or 2 tbsp fresh)
- 1 tsp dried oregano (or 2 tbsp fresh)
- 2 14 ounce cans chicken or vegetable broth
- 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
- fresh basil (for serving)
Instructions
- In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
- Blend the beans with one cup 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), if desired.
Video
Notes
If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.
Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.
Nutrition
Serving: 11/2 cups, Calories: 262.5kcal, Carbohydrates: 46g, Protein: 10g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 46mg, Sodium: 623mg, Fiber: 5.5g, Sugar: 6g
- WW Points: 4