Delicious Pasta Fagioli Recipe for Cozy Nights at Home

This Pasta Fagioli Recipe offers a comforting blend of beans, pasta, and herbs, perfect for cozy nights at home.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tbsp Extra Virgin Olive Oil Adds healthy fats and rich flavor; avocado oil or melted butter can be used as alternatives.
1 medium Diced Onion Infuses sweetness and aroma; fresh is best but onion powder works too (1 tsp for 1 cup).
2 cloves Minced Garlic Deepens flavor profiles; swap with garlic powder if needed (0.5 tsp for 2 tbsp).
2 medium Quartered Carrots Contributes sweetness and texture; fresh carrots are preferred, but pre-cut options save time.
2 cups Cooked Cannellini Beans A creamy, protein-rich base; canned beans are convenient, or cook your own.
1 can Tomato Sauce Creates a rich, flavorful base; ensure it’s plain tomato sauce, not pasta sauce.
1 leaf Dried Bay Leaf Adds subtle flavor during cooking; be sure to remove it before serving.
1 tsp Dried Basil Provides extra depth; fresh herbs work beautifully too (2 tbsp for each teaspoon).
1 tsp Dried Oregano Provides extra depth; fresh herbs work beautifully too (2 tbsp for each teaspoon).
1 tsp Dried Parsley Provides extra depth; fresh herbs work beautifully too (2 tbsp for each teaspoon).
to taste Black Pepper Delivers essential seasoning.
to taste Red Pepper Flakes Deliver a hint of heat; adjust according to your spice tolerance.
4 cups Low Sodium Vegetable Broth The main liquid for your soup; chicken or beef broth can be interchanged as needed.
2 cups Water Balances out the broth for consistency; adjust to fit your preferred soup thickness.
1 cup Dry Ditalini Pasta The key starch for texture; elbows or other small pasta shapes can substitute in a pinch.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once shimmering, add 1 diced onion, 2 minced garlic cloves, and 2 quartered carrots. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
Add 2 cups of cooked cannellini beans, 1 can of plain tomato sauce, and a mix of 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1 teaspoon of parsley. Stir everything together.
Pour in 4 cups of low-sodium vegetable broth and 2 cups of water, then stir to incorporate all flavors. Cover the pot and bring to a brisk boil for about 10 minutes, stirring occasionally.
Once boiling, reduce heat to medium and add 1 cup of dry ditalini pasta. Cook the pasta for half of the time indicated on the package, around 5-6 minutes.
After the pasta is just tender, remove the bay leaf and adjust the soup's thickness with more broth or water if needed. Taste and season as desired before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 36gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Feel free to prep vegetables ahead of time and adjust seasonings as needed.

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