Pasta e Fagioli Soup

5 from 1 vote

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.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 small onion roughly chopped
2 medium carrots peeled and diced
2 celery stalks diced
3 garlic cloves minced
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1-28 ounce can diced tomatoes
2-15 ounce can cannellini beans drained and rinsed
4 cups low-sodium vegetable broth
1 cup dried small tubular pasta or small shells ditalini, pennette, or cavatelli
1 tablespoon chopped parsley
Finely grated Parmesan for serving

Instructions

In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes.
Add the garlic, rosemary, oregano, salt and pepper, cooking until fragrant, about 1-2 minutes.
Add the tomatoes, beans and vegetable broth. Bring the soup to a boil and reduce the heat to a simmer for 15-20 minutes until the soup reduces slightly.
While the soup is simmering, cook the pasta until al dente according to package instructions. Drain the pasta and rinse it with cold water, so the noodles do not stick together.
To serve, put the desired amount of pasta into a bowl. Ladle in the soup and garnish with chopped parsley and Parmesan.

Notes

You can use other varieties of beans like navy beans, borlotti beans, red kidney beans, great northern beans or chickpeas.

If you want to thicken the soup, reserve 1/2 cup beans. When the soup has finished simmering, puree those beans with 1 cup of mostly broth. You can do this in a blender. Then stir it back into the soup.

Store leftovers in the refrigerator in an airtight container up to 3 days. Keep the soup and pasta in separate containers. It’s best to wait to add the pasta until you have reheated the soup on the stove or in the microwave.

You can freeze extra soup up to 1 month. Do not freeze the soup with the pasta stirred in or it will be mushy when you thaw and reheat it. Make another batch of pasta when you are planning to serve it again.

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