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A large bowl of italian pasta soup

Classic Italian Pasta Soup with White Beans | Pasta e Fagioli

Byron
Italian pasta soup (pasta e fagioli) is a classic Italian recipe that’s easy to prepare, filling, and nutritious, and makes an ideal weeknight dinner recipe. Ready in under an hour and serves 6-8 people.
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Course Main Course, pasta, Soup, stew
Cuisine Italian, Mediterranean
Servings 6 Main
Calories 207 kcal

Equipment

  • Large pot with lid (for the veggie broth)
  • Large pot or dutch oven
  • Chef Knife
  • Wooden Cutting Board
  • Colander

Ingredients
  

For the soup

  • Extra Virgin Olive Oil
  • 1 medium onion diced
  • 2 medium carrots finely chopped
  • 3 garlic cloves minced or diced
  • 14 oz. 400g can of Diced Tomatoes
  • 2-3 tablespoons Tomato Pasta organic
  • 1 Tbsp Dried Rosemary
  • 1 teaspoon Chili pepper flakes add more for extra spicy
  • ½ tsp Cayenne Pepper
  • 100 g corn we used thawed frozen corn
  • Parmesan rind optional
  • 14 oz. 400g can cooked cannellini beans, drained and rinsed
  • 4 cups vegetable broth Homemade or store-bought is fine
  • 1.5 cups Farfalle Pasta or other small pasta
  • 1 loosely packed cup of frozen spinach thawed and drained

For the homemade veggie broth (makes 1 liter)

  • 1 onion
  • 1-2 garlic cloves
  • 1 carrot
  • Red bell pepper stalk optional
  • Handful of fresh parsley
  • 2 bay leaves
  • 10-15 whole black peppercorns
  • 4 cups of water
  • add any veg ends from the prep of the veg above
  • 1 tsp Salt

Instructions
 

Step 1 - prepare veggie broth

  • Peel and dice all the veggies and add all the veg ends and skins to a large pot.
  • Add 1 onion (halved), 1 carrot, and around 1 liter of water.
    1 onion, 1 carrot, 1-2 garlic cloves
  • Add 2 bay leaves, 1 teaspoon of salt, and 10-15 whole black peppercorns. Add a handful of fresh chopped parsley (with stalks) and bring to the boil, then reduce heat to a simmer.
    Red bell pepper stalk, 2 bay leaves, 10-15 whole black peppercorns, 4 cups of water, add any veg ends from the prep of the veg above, 1 tsp Salt, Handful of fresh parsley
  • Simmer for 30 minutes.

Step 2 - Saute veg and build Sofrito sauce

  • To a large pot, add the olive oil on a medium-high heat. Once hot add the onions and saute until golden (around 5 minutes)
    Extra Virgin Olive Oil, 1 medium onion
  • Add the diced carrot and saute for another 2-3 minutes or until you see the carrot begin to soften. Season to taste with salt and pepper.
    2 medium carrots
  • Add the garlic and saute for one minute or until fragrant, then add the diced tomatoes and tomato paste and stir through.
    3 garlic cloves, 14 oz. 400g can of Diced Tomatoes, 2-3 tablespoons Tomato Pasta
  • Add the aromatics: 1 tablespoon dried rosemary, 1 teaspoon of chili flakes, and ½ teaspoon of cayenne pepper.
    1 Tbsp Dried Rosemary, 1 teaspoon Chili pepper flakes, ½ tsp Cayenne Pepper
  • (optional) If using, add the corn and stir all ingredients.
    100 g corn
  • Simmer for 5 minutes.

Step 3 - Add veggie broth and pasta

  • Add around 1 liter of warmed veggie broth and stir through. Add the pasta and the parmesan rind and bring to a boil, then simmer for 15 minutes or until the pasta is al dente (check pasta package instructions for more information on cooking times).
    Parmesan rind, 1.5 cups Farfalle Pasta, 4 cups vegetable broth
  • Add the cooked white beans and the thawed spinach. Mix through and simmer for 2-3 minutes, just enough to warm the beans and spinach.
    14 oz. 400g can cooked cannellini beans, drained and rinsed, 1 loosely packed cup of frozen spinach

Step 4 - Serve

  • Remove the parmesan rind and ladle into bowls.
  • Always best served with some fresh warm bread.

Video

Notes

Why you’ll love Italian Pasta Soups

Gonna be honest here, there’s a lot to love when it comes to Italian Pasta Soups and they’ve quickly become our favorite meal this winter at Happy Med HQ!
Easy to make: Italian pasta soup is easy to make and can be made with a few simple ingredients. 
It’s very filling: You can bulk up the soup by using a can of white beans such as Canellini beans, or chickpeas. 
One-pot recipe: Yep, that’s right. Everything goes into one pot, saving on clean-up and doing dishes later. It's a win-win! 
Nutritious meal: This recipe is loaded with healthy ingredients and is a filling nutritious meal all on its own. 
  • Prep Time: 10 minutes 
  • Cook Time: 45 minutes 
  • Total Time: Under 1 hour
  • Servings: 6-8
  • Kcal: 207 kcal per serving (200 grams)
Keyword 1 Hour recipe, bean soup, Dinner, Easy recipe, farfalle, farfalle pasta, Healthy dinner, italian pasta, Italian pasta soup, one pot soup, pasta, pasta soup, weeknight dinner, White bean soup