Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.
This Pasta Fagioli, usually pronounced pasta fazool is a wonderful and filling meal that will keep you warm and satisfied all winter long. The combination of beans, vegetables, and pasta make for a balanced and nutritious meal, and the tomato broth is packed with flavor. It’s so easy to customize and make your own, so feel free to add any additional vegetables or seasonings to suit your taste. Some of my other favorite soups like this are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.
If you’re looking for a comforting and satisfying meal, you’ll love this soup. This classic Italian soup is made with simple, inexpensive ingredients like pasta, beans, and vegetables, all simmered together in a flavorful tomato broth. It’s the perfect meal to warm you up on a chilly day, and it’s a great way to use up leftovers or pantry staples. It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule.
My secret to getting my kids to like this soup…
When I was young, I wouldn’t eat beans unless my Mom pureed them. It’s something I still do today to get my picky kids to eat them, which also thickens the soup nicely.
Is Pasta Fagioli Healthy?
Pasta Fagioli is a nutritious and filling meal that can easily be incorporated into a healthy diet. It’s made with ingredients like beans, vegetables, pasta, and broth that provide a good source of fiber, protein, and nutrients.
How To Make Pasta Fagioli
To make Pasta Fagioli, I heat the olive oil in a large pot and sauté the onion and garlic until softened. Add diced carrots and celery and cook for another 5 minutes. Stir in canned diced tomatoes, broth, water, pureed or whole canned beans, basil and oregano, salt and pepper. Simmer for about 20 minutes, then add the pasta and cook until it’s al dente, about 8-10 minutes. Serve hot with freshly grated Parmesan cheese and chopped basil or parsley.
Tips and Variations
If you prefer your beans whole, you can skip that step. If you want more beans, add an extra can.
- Gluten-free: Make it gluten-free with your favorite brand of gluten free pasta.
- Dairy-free: The cheese in this soup is optional, making this soup naturally dairy-free.
- Vegan and Vegetarian: You can use vegetable broth to keep it vegan or vegetarian.
- Serving ideas: serve this with some crusty Italian bread on the side and top with your favorite grated cheese.
- Make it cheesy! For an extra special treat, top this with a slice of melted Alpine Lace Swiss or mozzarella cheese, delicious!
Storage and Freezing
If you want to meal prep, make the soup without the pasta. When ready to eat, cook the pasta and combine. Refrigerate for up to 4 days. Freeze and reheat at a later time for make-ahead meals. To freeze let the soup cool then transfer to freezer safe containers. Freeze up to 3 months. To reheat, microwave from frozen or let it thaw overnight in the refrigerator.
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Yield: 5 servings
Serving Size: 1 1/2 cups
In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
Blend the beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra), if desired.
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Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.
Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g
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