Pasta e Fagioli Soup Recipe
An Italian favorite, pasta e fagioli soup is brimming with creamy cannellini beans, leafy greens, tomatoes, and pasta. Every spoonful is delicious!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth, low sodium preferred
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (15.5 oz.) cannellini beans, rinsed and drained
- ½ cup small pasta, such as ditalini, macaroni, mini penne, orecchiette
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 8 oz. baby kale, baby spinach, or Swiss chard, chopped (about 7 cups)
- ¼ cup chopped fresh parsley, more to garnish if desired
- ¼ cup shaved Parmesan cheese, for garnish
Instructions
- In large saucepan or Dutch oven, heat oil over medium heat. Add onion, season with salt and pepper, and sauté until softened, 4 to 5 minutes. Add garlic, cook and stir until fragrant, about 1 minute.1 tablespoon olive oil, 1 medium onion, diced, ¼ teaspoon kosher salt, ¼ teaspoon coarse black pepper, 4 cloves garlic, minced
- Add broth, tomatoes, beans, pasta, basil, and oregano. Bring to a simmer; cook for 15 minutes.4 cups vegetable or chicken broth, low sodium preferred, 1 can (14.5 oz.) diced tomatoes, undrained, 1 can (15.5 oz.) cannellini beans, rinsed and drained, ½ cup small pasta, such as ditalini, macaroni, mini penne, orecchiette, 1 teaspoon dried basil, ½ teaspoon dried oregano
- Add greens, cover and cook until wilted. Stir in fresh parsley.8 oz. baby kale, baby spinach, or Swiss chard, chopped, ¼ cup chopped fresh parsley, more to garnish if desired
- Serve immediately, topped with shaved Parmesan cheese and additional parsley if desired.¼ cup shaved Parmesan cheese, for garnish
Video
Notes
- Too thick? This soup is fairly thick without a lot of broth. If you prefer a soup with more broth, feel free to increase the amount of broth or add a cup of water.
- Spice it up: If you like a spicier soup, stir in a pinch of red pepper flakes with the garlic.
- Storage: Soup will keep up to 4 days in the refrigerator or up to 4 months in the freezer.
Nutrition
Serving: 2cups | Calories: 307kcal | Carbohydrates: 49g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 311mg | Potassium: 958mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5695IU | Vitamin C: 24mg | Calcium: 223mg | Iron: 6mg
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