Pasta e Fagioli Soup {pasta and beans soup}

Pasta e Fagioli Soup {pasta and beans soup}: Pasta e Fagioli, means “pasta and beans”. It’s a traditional Italian dish. This soup is a great budget-friendly meal that you can serve simply with a nice crusty bread or get a little creative with it (maybe with the leftovers) and try adding some frozen mixed veggies or toss in some leftover meats or proteins to change-up the colors and textures.

We appreciate your support

This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Use your favorite pasta

For the pasta, use any small shapes that you like. Stars would be really fun! Small shells work well. Small macaroni. Any shape you like or any shape you have in the cupboard!

Let’s connect

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Pasta e Fagioli Soup {pasta and beans soup} Recipe

Pasta e Fagioli Soup {pasta and beans soup}

Debi

A traditional Italian soup that’s classic and delicious

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Course Soup

Cuisine Italian

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced or ½ teaspoon dried garlic powder
• 1 carrot, peeled and chopped
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• Dash of red pepper flakes
• 1 can (14.5 ounce) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 cup water
• 1 can northern white beans, drained and rinsed
• 1 cup small pasta, uncooked
• Freshly grated Parmesan cheese and black pepper for garnish, optional

Instructions

 

• In a large heavy pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to brown, about 20 minutes. Stir in garlic and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes, broth, and water and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary, add an additional cup of broth or water and stir in beans and pasta. Simmer for 8 to 10 minutes or until pasta is tender.
• Serve hot with grated Parmesan cheese and ground black pepper.

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!