Pasta Fagioli Recipe

This Pasta Fagioli Recipe is a hearty and classic recipe, which is made with cannellini beans and ditalini pasta. It’s the ultimate comfort food recipe, ready in about 45 minutes.

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Pasta Fagioli Recipe Ingredients

• 1/4 cup olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 3 celery stalks, thinly sliced
• 1/2 tsp. salt, plus additional to taste
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1/4 tsp. red pepper flakes (optional)
• 6 garlic cloves, finely chopped
• 6 cups reduced-sodium chicken broth
• 1 15-oz. can diced tomatoes
• 2 15-oz. cans white beans (cannellini or great Northern), drained and rinsed
• 1 1/2 cups ditalini pasta
• 3 cups chopped fresh kale
• 1 lemon
• Parmesan cheese, for topping

How To Make Pasta Fagioli

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, salt, oregano, black pepper, and optional red pepper flakes. Cook, stirring occasionally, for about 7 minutes until the vegetables have just softened.
2. Cook the Aromatics: Add the finely chopped garlic to the pot and cook, stirring often, for about 2 more minutes until it is fragrant.
3. Build the Soup Base: Pour in the broth and the undrained can of diced tomatoes, scraping up any browned bits from the bottom of the pot. Take half of the rinsed beans, place them in a small bowl, and mash them with a fork. Stir the mashed beans into the soup.
4. Cook the Pasta: Bring the soup to a boil over medium-high heat. Add the remaining whole beans and the ditalini pasta. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
5. Finish the Soup: Stir in the chopped kale and cook for about 5 more minutes, until the pasta is tender and the kale has wilted. Remove the pot from the heat. Zest the lemon, then squeeze the juice from half of it into the soup. Add 1 teaspoon of the zest and stir to combine. Taste and adjust with more salt or lemon juice if needed. Serve hot, topped with grated Parmesan cheese.

Recipe Tips

• Why mash half of the beans? This is the secret to a creamy, rich broth without adding any dairy. The mashed beans dissolve into the soup, giving it a wonderful body and thickness.
• Can I use a different type of pasta? Yes. Any small pasta shape works well in this soup. Small shells, elbow macaroni, or orecchiette are all great substitutes for ditalini.
• How to prevent the pasta from getting mushy? Be sure not to overcook the pasta in the soup. Cook it just until it’s al dente (tender with a slight bite). The pasta will continue to soften as it sits in the hot broth.
• Can I add meat to this recipe? Absolutely. For a non-vegetarian version, you can start by browning some pancetta or Italian sausage in the pot before adding the vegetables.

What To Serve With Pasta Fagioli

This hearty soup is a complete meal, but it’s even better with:

• A loaf of crusty Italian bread for dipping
• A simple green salad with a light vinaigrette
• Extra grated Parmesan cheese and a drizzle of good olive oil on top

How To Store Pasta Fagioli

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb liquid and the soup will thicken as it sits.
• Reheating: Reheat gently on the stove. You will likely need to add a splash of water or broth to thin it back out to your desired consistency.
• Freeze: This soup freezes well, but it’s best to do so without the pasta. Let the soup base cool completely and freeze for up to 3 months. When reheating, bring it to a simmer and cook fresh pasta directly in the soup.

Pasta Fagioli Nutrition Facts

• Calories: 350-450 kcal
• Fat: 10g
• Carbohydrates: 50g
• Protein: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Chicken Noodle Casserole Recipe
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• Texas Chicken Chowder Recipe