Introduction

Pasta Fagioli Soup with Beans & Vegetables is a hearty, comforting Italian classic that warms you from the inside out. Its name literally means “pasta and beans,” and this soup brings together tender pasta, flavorful beans, and a medley of fresh vegetables in a rich tomato-based broth.

This soup is both nourishing and satisfying, perfect for chilly nights, weeknight dinners, or anytime you crave a homemade, cozy Italian meal. Its combination of protein-rich beans, wholesome vegetables, and pasta makes it a complete meal in a bowl.

Why I Love This Recipe

I love Pasta Fagioli Soup with Beans & Vegetables because it’s the perfect combination of comfort and nutrition in one bowl. The rich, savory broth infused with garlic, herbs, and tomatoes warms you instantly, while the tender pasta and protein-packed beans make it filling and satisfying. I also adore how versatile and forgiving it is—you can add almost any vegetable you have on hand, making it a flexible, weeknight-friendly recipe.

What makes it truly special for me is the balance of textures and flavors: the slight chew of pasta, the creaminess of beans, and the freshness of vegetables all come together beautifully. It’s a recipe that feels like home, perfect for cozy nights, and yet healthy and wholesome enough to enjoy guilt-free. Every spoonful is hearty, flavorful, and comforting, which is why I keep coming back to it.

Why This is a Must-Try Dish

• Comforting & hearty: Perfect for fall and winter evenings.
• Nutritious & balanced: Beans and vegetables provide protein and fiber.
• Easy to make: One-pot recipe with simple ingredients.
• Versatile: Can adapt to whatever vegetables or pasta you have on hand.
• Kid-friendly: Mildly seasoned and flavorful.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Servings & Nutrition

• Servings: 6
• Calories: ~320 per serving

Course & Cuisine

• Course: Soup / Main Dish
• Cuisine: Italian / Comfort Food

Ingredients

Base Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced (optional)

Broth & Beans:

• 1 (28 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 (15 oz) can cannellini or kidney beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste

Pasta & Finishing:

• 1 cup small pasta (ditalini, elbow, or small shells)
• 1/4 cup freshly grated Parmesan (optional)
• Fresh parsley, chopped for garnish

Step-by-Step Preparation Method

Step 1: Sauté the Vegetables

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until softened.
3. Add zucchini if using, and cook another 2 minutes.

Step 2: Add Broth and Beans

1. Stir in diced tomatoes, broth, beans, oregano, basil, and red pepper flakes.
2. Season with salt and black pepper.
3. Bring to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.

Step 3: Cook the Pasta

1. Add pasta directly to the simmering soup.
2. Cook until pasta is al dente, about 8–10 minutes, stirring occasionally.
3. Adjust seasoning if needed.

Step 4: Serve

1. Ladle soup into bowls.
2. Top with freshly grated Parmesan and chopped parsley.

How to Serve

• Serve hot as a main dish soup with crusty bread or garlic toast.
• Drizzle a little extra virgin olive oil on top for richness.
• Pair with a light side salad for a complete meal.

Recipe Tips

• Use small pasta shapes so they don’t overwhelm the soup.
• Add pasta just before serving if you plan to store leftovers, to avoid mushy noodles.
• Substitute cabbage or spinach for zucchini for more greens.
• Use homemade broth for richer flavor.
• Leftover soup tastes even better the next day as flavors meld.

Variations

• Protein boost: Add cooked Italian sausage, shredded chicken, or pancetta.
• Vegetarian: Stick with vegetable broth and omit meat.
• Spicy: Increase red pepper flakes or add a dash of hot sauce.
• Creamy version: Stir in 1/4 cup heavy cream or milk before serving.
• Different beans: Use black beans or chickpeas for variety.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Cutting board and knife

FAQ

Q1: Can I cook this soup in advance?

• Yes, prepare the soup and store it without pasta. Add pasta just before serving.

Q2: Can I use fresh beans instead of canned?

• Yes, but cook them fully before adding to the soup.

Q3: Can I make this gluten-free?

• Use gluten-free pasta or omit pasta and serve with extra beans.

Q4: Can I add frozen vegetables?

• Absolutely, just add them during the simmering stage.

Conclusion

Pasta Fagioli Soup with Beans & Vegetables is a hearty, wholesome, and flavorful Italian classic that satisfies both the palate and the soul. With its perfect balance of tender pasta, protein-rich beans, and fresh vegetables, this soup is comforting, nutritious, and a must-try for any soup lover.