If you are craving a bowl of comfort during the holiday season, then this traditional Italian meal will do the trick.
The entire soup is bursting with fresh veggies, beans, and tender pasta. It’s a dish that will warm you right up, so let’s dive right into it.
Pasta E Fagioli
Want a cozy and easy soup recipe? Then, try out this amazing Italian Pasta e Fagioli recipe that is just bursting with flavor and it’s easy to make.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Substitute Ingredients
Missing an ingredient? No problem! Swap olive oil with avocado oil or butter for richness. Use white or red onion if yellow isn’t on hand.
For beans, cannellini can be replaced with kidney beans, chickpeas, or black beans. Out of kale?
Try spinach, Swiss chard, or collard greens. No crushed tomatoes? Pureed or diced tomatoes work fine. Even water alone can replace broth in a pinch!
Instructions
1. Start with the Vegetables: Grab a large Dutch oven or soup pot and warm up 3 tablespoons of olive oil over medium heat—watch for that beautiful shimmer!
Add in the diced onion, carrot, celery, ½ teaspoon of salt, and a few generous twists of black pepper.
Stir frequently and let those veggies work their magic, cooking for 6 to 10 minutes. The goal?
Perfectly softened carrots and onions that turn sweet and translucent, filling your kitchen with a warm, savory aroma.
2. Add the Garlic: Now it’s time to kick up the flavor. Toss in the minced garlic and give it a quick stir—let it sizzle for about 30 seconds, just until fragrant (no burnt garlic allowed!).
Next, mix in the tomatoes, breaking them up slightly with your spoon as they start bubbling away.
Pour in the broth, water, bay leaves, oregano, and a pinch of red pepper flakes. Stir well to combine everything—you’ll see the soup starting to take shape with those layers of flavor coming together.
3. Simmer the Soup: Raise the heat to medium-high and let the mixture come to a gentle simmer. This step is where the flavors deepen, so let it cook for about 10 minutes.
Stir occasionally to keep everything moving, and adjust the heat as needed to maintain that steady simmer—just enough to keep the surface bubbling lightly.
It’s already starting to look hearty and comforting, like a big Italian hug in a pot.
4. Blend a Portion: Here’s the secret to making this soup velvety yet rustic! Carefully scoop out about 1 ½ cups of the soup—don’t forget to leave the bay leaves behind—and transfer it to a blender.
Add ¾ cup of the drained beans and blend until silky smooth. Be sure to secure the blender lid tightly to avoid any hot splatters.
Once smooth, pour the creamy mixture back into the pot. This step gives your soup that luscious, thick texture without needing cream or heavy additions.
5. Add the Remaining Ingredients: Time to make it hearty! Stir in the rest of the beans, your favorite small pasta (like ditalini or elbow macaroni), chopped kale, and parsley.
Keep the soup simmering away, stirring often to ensure the pasta doesn’t stick to the bottom of the pot.
Let it cook for about 20 minutes, or until the pasta is tender and the kale has softened beautifully.
This is where the soup transforms into a complete, cozy meal—thick, hearty, and brimming with texture.
6. Finish It Off: You’re almost there! Remove the pot from the heat and fish out the bay leaves—they’ve done their job.
Stir in a squeeze of fresh lemon juice for brightness, the final tablespoon of olive oil for a silky finish, and a sprinkle of salt (about ¼ teaspoon, but adjust to taste).
Give it one last taste-test and tweak the seasoning as needed. A touch more salt or black pepper can take it from good to great.
Now ladle it into bowls, grab some crusty bread, and enjoy this comforting Italian classic!
Serving Suggestions
Serve your Pasta e Fagioli steaming hot with a sprinkle of Parmesan cheese, a drizzle of olive oil, and a dash of black pepper.
Pair it with crusty garlic bread or warm focaccia to soak up every last drop. Add a simple green salad with a zesty vinaigrette for balance.
For a heartier meal, serve alongside grilled sausage or roasted veggies. Don’t forget a glass of red wine for the perfect Italian touch!
And that’s it. Now, you can finally enjoy this rich and flavorful Pasta e Fagioli. Serve the soup with your favorite garnishes and enjoy!