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Pasta Fagioli Soup with Beans u0026amp; Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soups
Cuisine Italian
Servings 6 servings
Calories 300 kcal

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 u0026 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 u0026 Finishing:
  • 1 cup small pasta (ditalini, elbow, or small shells)
  • 1/4 cup freshly grated Parmesan (optional)
  • Fresh parsley, chopped for garnish

Instructions
 

  • Step 1: Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until softened. Add zucchini if using, and cook another 2 minutes.
  • Step 2: Add Broth and Beans: Stir in diced tomatoes, broth, beans, oregano, basil, and red pepper flakes. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.
  • Step 3: Cook the Pasta: Add pasta directly to the simmering soup. Cook until pasta is al dente, about 8–10 minutes, stirring occasionally. Adjust seasoning if needed.
  • Step 4: Serve: Ladle soup into bowls. Top with freshly grated Parmesan and chopped parsley.