Pasta e Fagioli Soup {pasta and beans soup} recipe

Pasta e Fagioli Soup {pasta and beans soup}

A traditional Italian soup that’s classic and delicious
Course Soup
Cuisine Italian


  • 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


  1. 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.
  2. Serve hot with grated Parmesan cheese and ground black pepper.