Healthy Pasta e Fagioli (Italian Pasta and Bean Soup)

5 from 2 votes

Healthy Pasta e Fagioli (Italian Pasta and Bean Soup)

Pasta e fagioli, a traditional Italian soup, is the essence of healthy comfort food. This thick, hearty one-pot dish combines fresh vegetables, pasta, and white beans in a brothy soup base. This classic recipe nourishes the body and soul when seeking a comforting, inexpensive, budget-friendly recipe.

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Soup

Cuisine: American, Canadian, Italian

Diet: Vegetarian

Keyword: pasta e fagioli, pasta and bean soup, italian bean soup, healthy bean and pasta soup

Servings: servings

Calories: 119kcal

Author: Donna Poirier

Equipment

chef's knife
cutting board
measuring cups and spoons
Dutch oven or large pot
spatula

Ingredients

Pasta e Fagioli Soup:

1 tablespoon extra-virgin olive oil
¾ cup onions diced
1 cup carrots diced
1 cup celery diced
1 large garlic clove minced
1 tablespoon fresh rosemary coarsely chopped
1 (1-inch by 2-inch) piece Parmigiano-Reggiano rind
1 cup fresh green beans cut into bite-sized pieces
1 (14 ounce) can Mutti Cherry Tomatoes
1 (19 ounce) can white kidney beans rinsed and drained (about 2 cups)
3 cups unsalted chicken stock
1½ teaspoons coarse sea salt
¼ teaspoon black pepper
4 ounces dried pasta mafalda corta, ditalini, small shells, or elbow macaroni
¼ cup fresh parsley coarsely chopped

Optional Garnishes:

grated Pamigiano-Reggiano or Pecorino Romano cheese
drizzle of extra-virgin olive oil

Instructions

Sauté vegetables. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, celery, and sauté for about 5 minutes until the vegetables soften and the onions are translucent.
1 tablespoon extra-virgin olive oil, ¾ cup onions, 1 cup carrots, 1 cup celery
Add garlic and rosemary. Add the garlic and rosemary and sauté 30 seconds until fragrant.
1 large garlic clove, 1 tablespoon fresh rosemary
Add remaining ingredients, except pasta and parsley. Add the Parmigiano-Reggiano rind, green beans, cherry tomatoes, white kidney beans, chicken stock, salt and pepper. Stir well, cover with the lid, and bring to a boil. Then, reduce the heat to low and let the soup simmer for 20 minutes or until the vegetables are tender.
1 (1-inch by 2-inch) piece Parmigiano-Reggiano rind, 1 cup fresh green beans, 1 (14 ounce) can Mutti Cherry Tomatoes, 1 (19 ounce) can white kidney beans, 3 cups unsalted chicken stock, 1½ teaspoons coarse sea salt, ¼ teaspoon black pepper
Add pasta. Add the pasta and continue to simmer with the lid on for about 10 minutes or until the pasta is al dente (tender but firm to the bite). Stir several times after adding the pasta to prevent the pasta from sticking to the bottom of the pot.
4 ounces dried pasta
Add parsley. When the pasta is cooked the soup is ready. Add the chopped parsley.
¼ cup fresh parsley
Serve. Retrieve and discard the Parmigiano-Reggiano rind. Ladle the pasta e fagioli into bowls, garnish with grated Parmigiano-Reggiano cheese and a drizzle of extra-virgin olive oil. Make sure to have plenty of crusty bread on hand to clean the bowl!
grated Pamigiano-Reggiano or Pecorino Romano cheese, drizzle of extra-virgin olive oil

Notes

Choose a legume/bean with a creamy texture, like cannellini or borlotti beans.

Cook the pasta until it is al dente, tender but firm to the bite.

Nutrition