Pasta Fagioli Recipe
One-pot comfort Italian soup that’s hearty, homemade, and oh-so-delicious. Pasta Fagioli blends tender beans, al dente pasta, and rich tomato broth into a vegetarian comfort food classic you can whip up in under an hour.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh parsley chopped
- 4 cups low-sodium vegetable broth (Kettle & Fire or homemade)
- 1 cup dried small pasta ditalini, elbow macaroni, or small shells
- 2 tablespoons red wine vinegar for brightness at the finish
- ¼ cup grated Parmesan cheese (omit or use nutritional yeast for vegan)
- 2 cloves garlic minced (garlic press recommended)
- 1 teaspoon dried oregano (sub: chopped fresh oregano, 1 tablespoon)
- 1 (28-ounce) can diced tomatoes San Marzano style for richer taste
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté until veggies soften and onion is translucent.
- Stir in garlic, oregano, and red pepper flakes; cook for 30 seconds until fragrant, then pour in the canned tomatoes with their juices.
- Pour in vegetable broth and bring to a gentle boil. Taste the broth and adjust salt and pepper.
- Add beans and pasta. Reduce heat and simmer until pasta is al dente.
- If adding greens, stir in spinach or chopped kale. Remove from heat, stir in red wine vinegar and Parmesan cheese.
- Ladle into bowls, sprinkle with chopped parsley, and drizzle a little extra olive oil. Serve with crusty bread for dipping.
Notes
I learned that rinsing beans twice helps remove excess starch and improves soup clarity. Leftovers allow flavors to mingle—soup often tastes better the next day.
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