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Best Pasta Fagioli

Best Pasta Fagioli Soup That's Healthier and Heartier

The Best Pasta Fagioli, a hearty and healthy soup packed with beans, pasta, and a rich tomato base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: PASTA
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil or melted butter if needed.
  • 1 medium Diced Onion Can use onion powder (1 tsp) in a pinch.
  • 2 cloves Minced Garlic Fresh is recommended but garlic powder (1/2 tsp) works too.
  • 2 medium Quartered Carrots Precut or frozen carrots are a convenient option.
  • 2 cans Canned Cannellini Beans Rinse and drain before using; navy or great northern beans can be swapped.
  • 15 ounces Tomato Sauce Avoid pasta sauce to maintain flavor integrity.
  • 1 leaf Dried Bay Leaf Remember to remove it before serving.
  • 1 teaspoon Dried Basil Substitute 2 tbsp of fresh herbs for every 1 tsp of dried.
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Red Pepper Flakes Feel free to omit or adjust according to spice preference.
  • 4 cups Low Sodium Vegetable Broth Any broth (like chicken or beef) can be used instead.
  • 2 cups Water Adjust to achieve your desired soup thickness.
  • 1 cup Dry Ditalini Pasta Alternative short pasta like elbows or shells can be used.
For Serving (Optional)
  • 1/4 cup Grated Parmesan Cheese Adds a savory finish.
  • 1 loaf Crusty Bread Perfect for dipping.

Equipment

  • Large pot
  • Crockpot
  • Instant Pot

Method
 

How to Make Best Pasta Fagioli
  1. Heat Oil: In a large pot, warm up the extra virgin olive oil over medium heat. Once the oil shimmers, it’s time to add your veggies.
  2. Sauté Vegetables: Toss in the diced onion, minced garlic, and quartered carrots. Sauté until the onions become translucent, which should take about 5 minutes.
  3. Combine Ingredients: Add the canned cannellini beans, tomato sauce, dried bay leaf, herbs, low sodium vegetable broth, and water. Stir everything together and bring to a boil, which should take roughly 10 minutes.
  4. Cook Pasta: When boiling, reduce the heat and add the dry ditalini pasta. Allow it to cook for half the time indicated on the package until it’s just slightly undercooked.
  5. Finish Up: Before serving, don’t forget to remove the bay leaf!
  6. For Instant Pot: Start by sautéing the onions, garlic, and carrots directly in the pot. Add the beans, tomato sauce, broth, and water, layering the pasta on top. Set to high pressure for 2 minutes, then perform a quick release to finish.
  7. For Crockpot: Sauté your veggies first, then combine them with the remaining ingredients except for the pasta. Cook on low for 4-6 hours, adding the pasta in the last hour, or alternatively, cook the pasta separately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 350mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 3-4 days. Freeze portions for up to 3 months, cooking pasta separately for best texture.

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