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Pasta Fagioli Recipe
Ash Tyrrell

Pasta Fagioli Recipe

I recently made this Pasta Fagioli recipe, and honestly, it turned out better than I expected. The rich tomato base, tender beans, and perfectly cooked pasta created such a comforting meal. I loved how simple ingredients came together to make something so hearty and satisfying
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – Use good-quality oil for better flavor
  • 1 cup diced onion – Fresh onion adds depth; avoid pre-cut for best taste
  • 2 tablespoons minced garlic – Fresh garlic works much better than powdered
  • 1 cup chopped carrots – Adds natural sweetness and texture
  • 2 cans 15 oz each cannellini beans – Rinse well to reduce sodium
  • 1 can 15 oz tomato sauce – Use plain tomato sauce, not pasta sauce
  • 1 bay leaf – Adds subtle earthy flavor
  • ½ teaspoon dried basil – Enhances the Italian flavor
  • ½ teaspoon dried parsley – Adds freshness
  • ½ teaspoon dried oregano – Classic herb for depth
  • ½ teaspoon black pepper – For mild heat
  • ¼ teaspoon red pepper flakes – Optional for a spicy kick
  • 4 cups vegetable broth – Low-sodium is best for control over seasoning
  • 2 cups water – Helps balance thickness
  • 1 cup small pasta ditalini preferred – Holds texture well in soup

Method
 

  1. Start by chopping onions, carrots, and garlic into small pieces. Keeping them evenly sized helps them cook properly. I like prepping everything beforehand to make cooking smoother and quicker.
  2. Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots, cooking until soft and fragrant. This step builds the flavor foundation of the soup.
  3. Stir in the beans, tomato sauce, herbs, and spices. Mix everything well so the flavors combine evenly. The tomato base gives the soup its rich and comforting taste.
  4. Add vegetable broth and water, then stir thoroughly. Bring the mixture to a boil while occasionally stirring. This helps prevent anything from sticking to the bottom.
  5. Add dry pasta directly into the soup and cook until slightly underdone. The pasta will continue cooking in the hot broth, so avoid overcooking at this stage.
  6. Remove the bay leaf before serving the soup. Taste and adjust seasoning if needed. Serve hot with your favorite toppings for a cozy meal.

Notes

  • I always use low-sodium beans and broth to control salt levels
  • I slightly undercook the pasta so it doesn’t get mushy later
  • I sometimes add a parmesan rind while cooking for richer flavor
  • I prefer ditalini pasta because it holds its shape well in soup
  • I chop veggies in advance to make cooking faster and stress-free