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A steaming bowl of traditional Pasta e Fagioli with ditalini pasta and beans

Best way to grow a perfect Pasta e Fagioli dish

This hearty Pasta e Fagioli recipe brings together pasta and beans in a rich, savory broth, perfect for a comforting meal. It's a crowd-pleaser that's both nutritious and easy to make.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pasta e Fagioli
  • 1 cup ditalini pasta
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 28-ounce can canned crushed tomatoes
  • 2 15-ounce cans canned cannellini beans, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • fresh parsley, chopped (for garnish)
  • Parmesan cheese, grated (for garnish)

Equipment

  • Large pot or Dutch oven
  • Strainer
  • Cutting board
  • Knife

Method
 

Cooking Instructions
  1. Cook the ditalini pasta according to package directions until al dente; drain and set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat, then add diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add crushed tomatoes, cannellini beans, chicken or vegetable broth, oregano, basil, salt, and pepper to the pot; bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let it simmer for at least 20-30 minutes for the flavors to meld.
  6. Stir in the cooked ditalini pasta into the soup just before serving.
  7. Ladle the Pasta e Fagioli into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Notes

For extra flavor, you can add a parmesan rind to the soup while it simmers. Adjust the consistency by adding more broth if you prefer a thinner soup. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.