Pasta (ditalini, elbow, or small shells – about 1 cup)
Cannellini beans or borlotti beans (2 cups cooked or 1 can, drained and rinsed)
Olive oil (2–3 tablespoons for sautéing)
Onion (1 medium, finely chopped)
Garlic cloves (3–4, minced)
Celery stalks (2, diced)
Carrot (1 medium, diced)
Crushed tomatoes (1 can, about 14 ounces)
Broth and Seasonings
Chicken or vegetable broth (4–5 cups, depending on desired consistency)
Bay leaf (1–2 leaves)
Fresh rosemary or thyme (1 sprig, optional)
Salt and black pepper (to taste)
Red pepper flakes (optional, for a hint of heat)
Optional Add-ins
Parmesan rind (for added flavor during cooking)
Spinach or kale (1 cup, chopped, for a nutritional boost)
Cooked sausage or pancetta (for a heartier version)
For Garnish
Grated Parmesan cheese (for topping)
Fresh parsley or basil (chopped, for garnish)
Extra virgin olive oil (a drizzle before serving)
Instructions
Prepare the Ingredients
Chop the onion, celery, and carrot into small, even pieces.
Mince the garlic and set aside. If using dried beans, soak and cook them ahead of time.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, celery, and carrot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Build the Flavor Base
Stir in the crushed tomatoes and let them cook for 2–3 minutes.
Add the beans, bay leaf, rosemary or thyme, and red pepper flakes if using. Stir to combine.
Add the Broth
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld.
Cook the Pasta Separately
While the soup simmers, cook the pasta in a separate pot of salted boiling water according to package instructions. Drain and set aside.
Blend for Creaminess (Optional)
For a creamier texture, remove about 1 cup of the soup and blend it until smooth using an immersion blender or food processor. Return the blended mixture to the pot and stir.
Combine Pasta and Soup
Add the cooked pasta to the pot of soup and stir well. Simmer for another 2–3 minutes to warm everything through.
Season to Taste
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Serve and Garnish
Ladle the pasta fagioli into bowls. Garnish with grated Parmesan, a drizzle of olive oil, and fresh parsley or basil.
Tips:
To prevent mushy pasta, add the pasta only to the portion you plan to eat immediately and store the rest separately.
If the soup thickens too much after storing, add a splash of broth or water when reheating.
Nutrition
Serving Size:1.5 cups
Calories:250–300 kcal
Sugar:5–7 g
Sodium:400–600 mg (depending on broth and seasoning)
