Classic Italian Pasta Soup with White Beans | Pasta e Fagioli
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.
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)