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Pasta e Fagioli Soup

Pasta e Fagioli

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


With a mix of carrots, garlic, cannellini beans, dried rosemary and oregano, this fast version of pasta e fagioli is a simple pantry soup that’s very tomatoey.


  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 2 garlic cloves, minced
  • 128 ounce can diced tomatoes
  • 115 ounce can cannellini beans
  • 3 cups vegetable stock
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 ounces dried small pasta (orecchiette, mini penne)
  • Shaved Parmesan and chopped parsley for serving


  1. In a large saucepan, heat the olive oil over medium heat. Sauté the onions and carrots until they start to soften, about 5 minutes. Add the garlic and continue cooking until the onions and carrots are completely soft, another 3 minutes.
  2. Add the tomatoes, beans, stock, rosemary, oregano, salt and pepper. Bring the soup to a boil. Reduce the heat and simmer for 5 minutes until the soup thickens slightly.
  3. In a separate small sauce pan, cook the pasta according to package instructions until al dente.
  4. Divide the soup into bowls, adding pasta and garnishing Parmesan and chopped parsley.