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Pasta e Fagioli Soup

  • Author: Jennifer McDaniel
  • Total Time: 35 minutes
  • Yield: 10-12 1x


  • 3 T. olive oil
  • 2 T. garlic, minced
  • 1 medium onion, small dice
  • 1 c. peeled and chopped carrots, medium dice
  • 1 c. chopped celery, medium dice
  • 1 T. oregano
  • 1 T. basil
  • 1 T. thyme
  • 2, 15-oz. can diced tomatoes
  • 2, 15-oz. can white beans, rinsed and drained (northern or navy)
  • 8 c. (or more depending upon thickness of soup) vegetable or chicken broth
  • 1 c. ditalini pasta
  • 1 t. kosher salt, adjust as needed
  • 1 t. ground pepper
  • Red pepper flakes
  • Parmesan cheese


  1. In a large pot, over medium-high heat, warm oil.
  2. Stir in chopped onion, carrots and celery until softened and translucent. ~5 minutes
  3. Add garlic and sauté for one more minute.
  4. Season with salt and pepper and then add beans, broth, diced tomatoes, and spices.
  5. Bring to a boil and stir in pasta.
  6. Reduce heat to medium, cook until pasta is al dente, about 8-10 minutes. Taste and adjust seasoning.
  7. Serve the bowls garnished with Parmesan and red pepper flakes.
  • Prep Time: 15
  • Cook Time: 20