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Italian Pasta Fagioli (Pasta and Beans) is an incredible tasting, hearty, vegetarian pasta and bean soup – the proper vegetarian dinner for a chilly night.

Pasta Fagioli

This Pasta Fagioli, normally pronounced pasta fazool is an excellent and filling meal that can keep you warm and satisfied all winter long. The mix of beans, vegetables, and pasta make for a balanced and nutritious meal, and the tomato broth is full of flavor. It’s really easy to customize and make your personal, so be at liberty so as to add any additional vegetables or seasonings to fit your taste. A few of my other favorite soups like this are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.

If you happen to’re on the lookout for a comforting and satisfying meal, you’ll love this soup. This classic Italian soup is made with easy, inexpensive ingredients like pasta, beans, and vegetables, all simmered together in a flavorful tomato broth. It’s the proper meal to warm you up on a cold day, and it’s an incredible solution to use up leftovers or pantry staples. It’s normally pronounced pasta fazool here within the US, derived from its Neapolitan name, pasta e fasule.

My secret to getting my kids to love this soup…

After I was young, I wouldn’t eat beans unless my Mom pureed them. It’s something I still do today to get my picky kids to eat them, which also thickens the soup nicely.

Is Pasta Fagioli Healthy?

Pasta Fagioli is a nutritious and filling meal that may easily be incorporated right into a healthy food plan. It’s made with ingredients like beans, vegetables, pasta, and broth that provide a great source of fiber, protein, and nutrients.

How To Make Pasta Fagioli

To make Pasta Fagioli, I heat the olive oil in a big pot and sauté the onion and garlic until softened. Add diced carrots and celery and cook for an additional 5 minutes. Stir in canned diced tomatoes, broth, water, pureed or whole canned beans, basil and oregano, salt and pepper. Simmer for about 20 minutes, then add the pasta and cook until it’s al dente, about 8-10 minutes. Serve hot with freshly grated Parmesan cheese and chopped basil or parsley.

Suggestions and Variations

If you happen to prefer your beans whole, you may skip that step. If you happen to want more beans, add an additional can.

• Gluten-free: Make it gluten-free along with your favorite brand of gluten free pasta.
• Dairy-free: The cheese on this soup is optional, making this soup naturally dairy-free.
• Vegan and Vegetarian: You should use vegetable broth to maintain it vegan or vegetarian.
• Serving ideas: serve this with some crusty Italian bread on the side and top along with your favorite grated cheese.
• Make it cheesy! For an exceptional treat, top this with a slice of melted Alpine Lace Swiss or mozzarella cheese, delicious!

Storage and Freezing

If you wish to meal prep, make the soup without the pasta. When able to eat, cook the pasta and mix. Refrigerate for as much as 4 days. Freeze and reheat at a later time for make-ahead meals. To freeze let the soup cool then transfer to freezer protected containers. Freeze as much as 3 months. To reheat, microwave from frozen or let it thaw overnight within the refrigerator.

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Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Yield: 5 servings

Serving Size: 1 1/2 cups

• In a big heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.

• Mix the beans with one can water in electric blender until almost smooth.

• Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

• Add 1 cup water and produce to a boil. Simmer, covered for 20 minutes stirring occasionally.

• Add pasta and cook uncovered until pasta is al dente, in line with pasta directions.

• Ladle soup into bowls and top with grated cheese (extra), if desired.

Last Step:

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If you wish to make this more of a bean soup and omit the pasta, add one other can of whole beans and omit the pasta.
Meal Prep Tip: Cook the pasta separate if you wish to make this ahead. If you happen to refrigerate with the pasta, it should take in the liquid.

Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g