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–+ servings

Pasta Fagioli Soup

A warm and hearty Italian soup filled with pasta, beans, and vegetables, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 cup ditalini pasta Substitute with small pasta shapes if needed
  • 1 can (15 ounces) cannellini beans, drained and rinsed You can substitute with kidney beans
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable or chicken broth Use high quality for better flavor
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Adjust according to preference
  • Olive oil for sautéing
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, warm a few tablespoons of olive oil over medium heat.
  2. Add in your diced onion, minced garlic, carrots, and celery. Sauté these vegetables until they’re tender and aromatic, about 5–7 minutes.
  3. Stir in the diced tomatoes, rinsed cannellini beans, dried oregano, and pour in the broth. Bring everything to a gentle boil.
  4. Toss in the ditalini pasta and cook according to the package instructions, aiming for that perfect al dente texture.
  5. Season your soup with salt and pepper to elevate the flavors.
  6. Serve your soup hot, garnished with a sprinkle of fresh parsley.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 800mgFiber: 10gSugar: 5g

Notes

For serving, drizzle with extra virgin olive oil, pair with crusty bread or a green salad. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

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