Pasta e Fagioli (Italian Pasta and Bean Soup)

Classic Italian bean and pasta soup, often flavored with garlic, onion, and herbs.

Ingredients (Serves 4–6)

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 400 g canned diced tomatoes

• 1 liter vegetable or chicken broth

• 1 cup cooked cannellini or borlotti beans

• 100 g small pasta (ditalini, elbow macaroni, or tubetti)

• 1 tsp dried oregano or fresh thyme

• Salt and freshly ground black pepper, to taste

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmigiano-Reggiano, for serving

Preparation

1. Sauté vegetables:

   • Heat olive oil in a large pot over medium heat.

   • Add onion, garlic, carrots, and celery, sauté until softened (about 5–7 minutes).

2. Add tomatoes and broth:

   • Stir in diced tomatoes and broth.

   • Season with salt, pepper, and oregano or thyme.

   • Bring to a gentle simmer for 10–15 minutes.

3. Add beans and pasta:

   • Stir in cooked beans.

   • Add pasta and cook until al dente, following package instructions.

4. Finish and serve:

   • Adjust seasoning if needed.

   • Serve hot, garnished with fresh parsley or basil and a sprinkle of Parmigiano-Reggiano.

Serving Suggestions

• Serve with crusty Italian bread to soak up the flavorful broth.

• Perfect as a main course or hearty starter soup.

Cooking Tips

• Use high-quality beans for authentic flavor.

• For a thicker soup, slightly mash some beans before adding pasta.

• Add a drizzle of extra virgin olive oil before serving for richness.