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Pasta e Fagioli: Hearty Italian Bean and Pasta Soup

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Pasta e Fagioli is a hearty Italian soup of beans, pasta, and fresh vegetables in a flavorful tomato broth. Vegan-friendly, nutritious, and perfect for meal prep or cozy dinners.

Ingredients

Scale

4 tablespoons extra-virgin olive oil, divided

1 medium-to-large yellow onion, finely chopped

2 carrots, finely chopped

2 ribs celery, finely chopped

¾ teaspoon fine sea salt, divided

Freshly ground black pepper, to taste

4 cloves garlic, pressed or minced

1 can (15 ounces) crushed tomatoes

4 cups vegetable broth

3 cups water

2 bay leaves

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

2 cans (15 ounces each) cannellini beans, rinsed and drained

1 cup small pasta (cavatelli, ditalini, elbow, or small shells)

2 cups chopped Tuscan kale

¼ cup finely chopped Italian parsley

1 tablespoon fresh lemon juice

Optional garnishes: additional parsley, black pepper, grated Parmesan, or olive oil

Instructions

1. Heat 3 tablespoons olive oil in a large Dutch oven over medium heat.

2. Add onion, carrots, celery, salt, and pepper; cook until softened, 6–10 minutes.

3. Add garlic and cook 30 seconds until fragrant.

4. Stir in crushed tomatoes, then add broth, water, bay leaves, oregano, and red pepper flakes.

5. Bring to a simmer and cook 10 minutes, stirring occasionally.

6. Blend 1½ cups of soup with ¾ cup beans until smooth; return to pot.

7. Add remaining beans, pasta, kale, and parsley; simmer 20 minutes until pasta and greens are tender.

8. Remove bay leaves; stir in lemon juice, remaining olive oil, and adjust salt and pepper.

9. Serve hot, garnished as desired.

Notes

Use fire-roasted tomatoes for deeper flavor.

Gluten-free option: use small gluten-free pasta.

Vegan option: omit cheese.

Soup stores up to 5 days in the refrigerator or 2–3 months in the freezer.

Nutrition

Find it online: https://yummyyrecipe.com/pasta-e-fagioli-hearty-italian-bean-and-pasta-soup/