Pasta Fagioli Soup

Pasta Fagioli Soup: A Comforting Italian Classic

Pasta Fagioli Soup, also known as Pasta e Fagioli, is a hearty and traditional Italian dish that brings together the earthy flavors of beans, pasta, and vegetables in a rich tomato broth. Translating literally to “pasta and beans,” this soup is a warm hug in a bowl — simple, rustic, and full of depth. It’s a staple in Italian homes, often made differently in each region, but always with one goal: wholesome comfort.

Let’s dive into a detailed, step-by-step method to make this cozy, flavorful soup from scratch.

Ingredients You’ll Need

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional, for a little heat)

For the Liquid and Main Ingredients:

• 1 (15-ounce) can of diced tomatoes
• 4 cups chicken or vegetable broth
• 1 (15-ounce) can of cannellini beans, drained and rinsed
• 1 (15-ounce) can of red kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini, elbow macaroni, or small shells)
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon sugar (to balance the acidity of tomatoes)

For Serving:

• Freshly grated Parmesan cheese
• Chopped fresh parsley or basil
• A drizzle of olive oil or a squeeze of lemon juice (optional)

Step-by-Step Method

Step 1: Prepare the Aromatic Base

Start by heating olive oil in a large soup pot over medium heat. Add the onions, carrots, and celery, and cook them for about 6–8 minutes, stirring occasionally. The vegetables should soften and release their natural sweetness — this step builds the foundation of your flavor.

When the veggies are tender, stir in the garlic, cooking for another minute until fragrant but not browned.

Step 2: Season and Build Flavor

Sprinkle in the oregano, basil, red pepper flakes, salt, and black pepper. Toasting the spices for 30 seconds in the oil helps intensify their aroma and flavor.

Next, add tomato paste, stirring it into the vegetables to coat everything evenly. Let it cook for 1–2 minutes to deepen the tomato flavor and remove its raw tanginess.

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