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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 minutes
Cook Time 30 minutes
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.