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–+ servings
Italian Pasta Fagioli Soup

Hearty Italian Pasta Fagioli Soup for Cozy Nights

A comforting Italian Pasta Fagioli Soup, perfect for chilly evenings and packed with wholesome goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or coconut oil for a vegan alternative
  • 1 medium Onion
  • 2 medium Carrots
  • 2 stalks Celery
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil or fresh if available
  • 1 pinch Crushed Red Pepper Flakes optional
For the Soup Liquid
  • 1 can Diced Tomatoes canned, with juice
  • 6 cups Chicken or Vegetable Broth use vegetable broth for vegan option
For the Protein and Pasta
  • 1 can Cannellini Beans drained
  • 1 can Red Kidney Beans drained
  • 1 cup Small Pasta e.g., ditalini or elbow macaroni
For the Finishing Touches
  • to taste Salt
  • to taste Freshly Ground Black Pepper
  • to serve Parmesan Cheese omit for vegan option
  • for garnish Fresh Parsley

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and crushed red pepper flakes if desired. Cook for 1-2 minutes.
  3. Pour in 1 can of diced tomatoes and 6 cups of broth. Stir and bring to a gentle boil.
  4. Once boiling, add 1 can each of drained cannellini and red kidney beans. Reduce heat and simmer uncovered for about 20 minutes.
  5. Cook 1 cup of small pasta in a separate pot until al dente. Drain and set aside.
  6. Add the cooked pasta to the soup, stirring gently. Season with salt and pepper to taste.
  7. Ladle soup into bowls and garnish with Parmesan and fresh parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Allow the soup to rest for a few minutes after cooking for richer flavors. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

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