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Pasta e Fagioli

This pasta e fagioli (Italian pasta and bean soup) is a pure and simple blend of ingredients that I always have on hand, and it is stellar!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: easy pasta recipe, pasta and beans, pasta e fagioli recipe
Servings: 4 Servings
Calories: 450
Author: Andie Mitchell

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 large carrots chopped
  • 2 large stalks celery chopped
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried red pepper flakes
  • 28 oz 28-ounce can crushed tomatoes (or ground, peeled tomatoes)
  • 4 cups low-sodium vegetable broth or chicken broth
  • 30 oz 15-ounce cans kidney beans, rinsed and drained
  • 2 bay leaves
  • 1 cup small shaped pasta such as shells ditalini, or elbows
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 cup grated Parmesan cheese

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for until just beginning to soften, about 5 minutes.
  • Add the garlic, oregano, and red pepper flakes, and stir constantly until fragrant, about 30 seconds. Add the tomatoes, broth, kidney beans, and bay leaves. Bring the pot to a boil, then reduce the heat to a simmer.
  • Cook for 20 minutes. Add the pasta in the last 10 minutes of cooking. Add the salt and pepper and stir.
  • Discard bay leaves, stir in parsley and serve, sprinkling each serving bowl with freshly grated Parmesan cheese.

Nutrition

Calories: 450kcal | Carbohydrates: 73g | Protein: 24g | Fat: 9g | Fiber: 18g | Sugar: 13g