One-Pot Pasta e Fagioli (Italian Pasta and Bean Soup)
Pasta e fagioli simply means “pasta and beans,” and it is one of the most budget-friendly dinners you can make from the pantry. Canned white beans, a handful of small pasta, a can of tomatoes and a few everyday vegetables simmer together in one pot until the broth turns thick and savory.
It is a good fit for cool fall evenings: hearty enough to be dinner on its own, and even better with something to dip in the bowl, like our Soft Dinner Rolls. Skip the cheese at the end and the whole pot is vegan.
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One-Pot Pasta e Fagioli (Italian Pasta and Bean Soup)
A thick, cozy Italian soup of white beans, small pasta and vegetables simmered in a tomato-herb broth, all in one pot. Made almost entirely from pantry staples and ready in under an hour.
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and a pinch of salt. Cook, stirring now and then, for 7 to 8 minutes, until the vegetables are soft and the onion is translucent.
- Stir in the garlic, tomato paste, oregano, thyme and red pepper flakes (if using). Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and smells fragrant.
- Add the diced tomatoes with their juices, vegetable broth, beans, bay leaf, salt and pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 10 minutes.
- For a thicker, creamier soup, mash some of the beans against the side of the pot with the back of a wooden spoon.
- Stir in the pasta and simmer uncovered, stirring often so it does not stick to the bottom, for 8 to 10 minutes or until the pasta is just tender (check the package time).
- Add the kale for the last 3 to 4 minutes of cooking (if using spinach, stir it in during the last minute). Take the pot off the heat, remove the bay leaf and stir in the lemon juice. Taste and add more salt if needed. If the soup is thicker than you like, loosen it with a splash of broth or water.
- Ladle into bowls and finish with parsley, a drizzle of olive oil and grated cheese if you like. Serve with crusty bread.
Notes
Make it vegan: Leave off the cheese or use a vegan Parmesan-style topping.
Cheese note: Traditional Parmesan is made with animal rennet. If that matters to you, look for a hard cheese labeled vegetarian.
Storage: Keep leftovers in a covered container in the refrigerator for up to 4 days. The pasta keeps soaking up broth as it sits, so add a splash of broth or water when reheating.
Freezing: For the best texture, freeze the soup without the pasta and cook the pasta fresh when you reheat it.
Swaps: Great Northern beans, navy beans or chickpeas all work in place of cannellini.
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Let us know how it was!Shopping list
- Produce: 1 yellow onion, 2 carrots, celery, 1 head garlic, 1 bunch kale (or a bag of baby spinach), 1 lemon, fresh parsley
- Canned goods: 2 cans (15 ounces each) cannellini beans, 1 can (14.5 ounces) diced tomatoes, tomato paste, vegetable broth (6 cups)
- Pasta aisle: ditalini or other small pasta
- Spices and oils: olive oil, dried oregano, dried thyme, bay leaves, red pepper flakes, salt, black pepper
- Dairy (optional): Parmesan-style cheese for serving
- Bakery (optional): crusty bread for serving
