Introduction

Hey there, food lovers! You know those nights when you crave something warm, comforting, and utterly delicious, but you don’t have a ton of time or energy? I’ve got the perfect recipe for you: Pasta e Fagioli! This Italian classic, meaning “pasta and beans,” is like a warm hug in a bowl. It’s rustic, hearty, and surprisingly simple to whip up, making it an absolute lifesaver for busy weeknights or when you just want to cozy up on the couch.

Why You’ll Love This Recipe

Fast: Ready in about 45 minutes, perfect for a quick weeknight meal.
Easy: Minimal chopping and straightforward steps mean anyone can make this!
Giftable: Makes a fantastic, soul-warming dish to share with friends or neighbors.
Crowd-pleasing: Even picky eaters usually adore this flavorful, hearty soup.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

2 tablespoons extra-virgin olive oil, plus more for drizzling: The good stuff makes all the difference!
1 medium yellow onion, diced: Our aromatic base.
1 small fennel bulb or 2 celery ribs, finely chopped: Fennel adds a subtle anise note that I just adore, but celery works beautifully too if that’s what you have on hand.
2 medium carrots, finely chopped: For a touch of sweetness and color.
1 teaspoon sea salt, plus more to taste: Don’t be shy with the salt, it really wakes up the flavors!
Freshly ground black pepper: To taste, always!
3 garlic cloves, grated: Freshly grated garlic packs a punch of flavor.
1 tablespoon tomato paste: This little powerhouse adds depth and richness.
1 teaspoon chopped fresh rosemary: Rosemary is just made for hearty soups like this.
1 (14-ounce) can diced tomatoes: The juicy heart of our soup.
3 cups cooked cannellini beans, drained and rinsed: These creamy white beans are the stars of the show!
4 cups vegetable broth: Or chicken broth if you prefer.
Parmesan rind, optional: If you’re lucky enough to have one, toss it in! It adds an amazing savory depth that’s pure magic.

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll be amazed.

Start with the aromatics: Grab a nice big pot or a Dutch oven and heat your olive oil over medium heat. Toss in the diced onion, chopped fennel (or celery!), and carrots. Give them a good sprinkle of salt and pepper. Let them soften up, stirring occasionally, until they’re tender and smell amazing, about 8-10 minutes.
Boost the flavor: Now, add your grated garlic and chopped rosemary. Stir them around for about a minute until they’re super fragrant. Then, stir in the tomato paste and cook for another minute, just to deepen its flavor.
Bring it all together: Pour in the diced tomatoes, drained cannellini beans, and vegetable broth. If you’re using that glorious Parmesan rind, toss it in now! Give everything a good stir, bring it to a gentle simmer, then turn the heat down to low, pop a lid on, and let it cook for at least 20 minutes. This time lets all those wonderful flavors meld together into something truly special.
The final touch: Remove and discard that Parmesan rind (though I sometimes sneak a tiny bit off if it’s soft enough!). Taste your soup and add more salt and pepper if needed.
Serve it up: Ladle this comforting soup into bowls and give it a final drizzle of that beautiful extra-virgin olive oil. Perfection!

Substitutions & Additions

This recipe is wonderfully forgiving and open to your personal touch! Here are a few ideas:

Beans: Don’t have cannellini beans? Kidney beans, borlotti beans, or even chickpeas would be delicious alternatives.
Veggies: Feel free to add other veggies like zucchini, bell peppers, or even some spinach or kale in the last 5 minutes of cooking.
Pasta: While traditionally this soup has pasta, it’s also fantastic without it if you’re watching carbs! If you do add pasta, small shapes like ditalini, elbows, or broken spaghetti are perfect. Cook them directly in the soup in the last 10-12 minutes, adding a little extra broth if needed.
Meat: For a heartier version, you could brown some Italian sausage or pancetta before sautéing the vegetables.

Tips for Success

A few little tricks to make your Pasta e Fagioli even better:

Don’t rush the veggies: Letting the onion, fennel, and carrots soften properly builds a fantastic flavor base.
Prep ahead: You can chop all your vegetables ahead of time and store them in the fridge for an even quicker assembly later.
Low and slow: While 20 minutes is a minimum, letting it simmer gently for longer (up to an hour) will only deepen the flavors.
Taste as you go: Seasoning is key! Always taste and adjust salt and pepper before serving.

How to Store It

This soup tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave.

FAQs

Here are a few common questions I get about Pasta e Fagioli:

Can I make this vegan? Absolutely! Just ensure you use vegetable broth and skip the Parmesan rind.
What kind of pot is best? A Dutch oven or a heavy-bottomed stockpot works wonderfully to distribute heat evenly.
Can I use dried beans? Yes, but you’ll need to soak and cook them according to package directions before adding them to the soup. Using canned beans is a fantastic time-saver!

Enjoy this incredibly comforting and easy Pasta e Fagioli! It’s a dish that truly nourishes the soul.

Pasta e Fagioli

A warm, comforting, and delicious Italian classic that's rustic, hearty, and surprisingly simple to make, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

Pot A large pot or Dutch oven is recommended.

Ingredients

Main ingredients

2 tablespoons extra-virgin olive oil plus more for drizzling
1 medium yellow onion diced
1 small fennel bulb finely chopped (or 2 celery ribs)
2 medium carrots finely chopped
1 teaspoon sea salt plus more to taste
Freshly ground black pepper to taste
3 cloves garlic grated
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 14-ounce can diced tomatoes
3 cups cooked cannellini beans drained and rinsed
4 cups vegetable broth or chicken broth
Parmesan rind optional

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, chopped fennel (or celery), and carrots. Sprinkle with salt and pepper. Cook, stirring occasionally, until tender and softened, about 8-10 minutes.
2 tablespoons extra-virgin olive oil
Add grated garlic and chopped rosemary. Stir for about a minute until fragrant. Stir in tomato paste and cook for another minute.
2 tablespoons extra-virgin olive oil
Pour in diced tomatoes, drained cannellini beans, and vegetable broth. Add Parmesan rind if using. Stir, bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
2 tablespoons extra-virgin olive oil
Remove and discard Parmesan rind. Taste and adjust seasoning with salt and pepper as needed.
2 tablespoons extra-virgin olive oil
Ladle soup into bowls and drizzle with extra-virgin olive oil before serving.
2 tablespoons extra-virgin olive oil

Notes

This recipe is wonderfully forgiving and open to personal touch. You can substitute beans, add other vegetables like spinach or kale, or include pasta. For a heartier version, brown Italian sausage or pancetta before sautéing vegetables. Letting the vegetables soften properly and simmering the soup low and slow will enhance the flavors. Always taste and adjust seasoning before serving.