This is an authentic Italian recipe for pasta fagioli or white bean soup. A comforting, heart-warming recipe that is very simple to make….and done within an hour.
This pasta fagioli recipe is one of my husband’s favorite meals, his mother made it often and we all loved it. There is nothing like a recipe passed from generation to generation! We hope you give this delicious family recipe a try.
Every region in Italy makes this soup a little differently, there are generally two versions, a red one using tomatoes and a creamy white version. this recipe is for the white version, no dairy used, as the creaminess comes from the beans. To make it vegetarian use vegetable bouillon vs the chicken.
The base includes olive oil, garlic, minced onion, celery and carrots. Add in cannellini beans or Great Northern beans, along with any small shaped pasta such as elbow macaroni or ditalini. Mix in a few spices and the soup is ready. So easy to prepare and loaded with flavor.
Pasta and bean dishes are a healthy and usually inexpensive meals to make. The ingredients for this recipe are easy to keep on hand and make throughout the year.
Ready and on your table in less than an hour. Just ladle the soup into bowls and top with freshly grated parmesan cheese, and freshly ground black pepper, if desired.
Vegetarian/Vegan: Substitute vegetable broth for the chicken broth.
Try some of our other recipes:
Pasta Fagioli (White Bean Soup)
Equipment
- 4 qt saucepan
Ingredients
- 1 cup elbow or ditalini pasta
- 2 tablespoons extra virgin olive oil 2 turns around the pan
- 1 large bay leaf
- 1/2-1 teaspoon dred oregano
- 1 small onion, finely chopped
- 1 small carrot, finely chopped or grated
- 1 rib celery, chopped
- 3-4 cloves garlic, chopped
- salt and pepper to taste
- 2 15-ounce cans, drained cannellini or great northern beans
- 2-3 cups chicken or vegetable stock
- grated parmigiana or Romano cheese optional (for the table)
Instructions
- Heat oil in deep pot over medium high heat. Add in the chopped carrot, celery, and garlic. Let cook until softened, 2-4 minutes. Stir in the oregano, bay leaf, salt and pepper.
- Add the stock and let simmer for about 20 minutes. Remove the bay leaf.
- While the soup simmers, bring a pot of water to a boil. Once boiling, add in a little salt and 1 cup of pasta (elbow or ditalini). Cook to al dente, according to the package instructions. Once cooked, drain the pasta.
- Add in the cooked pasta to the soup.
- Add the two cans of drained beans to the soup NOTE: You can mash some of the beans with a fork (1/2-1 can) This will give the soup a thicker creamier consistency. If too thick you can add in more water or stock.
- Taste and add additional seasoning if needed. (oregano, salt, pepper)
- Serve
