Best Pasta Fagioli
A warm, cozy soup made with cannellini beans, diced tomatoes, and small pasta in a silky broth, perfect for weeknight dinners or lunch leftovers.
Ingredients
For the Base
- 1 cup small pasta (like ditalini or elbow) Use gluten-free small pasta for a gluten-free option.
- 1 can (15 oz) cannellini beans, drained and rinsed Navy or great northern beans can be used as substitutes.
- 1 can (15 oz) diced tomatoes Choose low-sodium canned tomatoes to control salt levels.
For the Vegetables & Broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
For Seasoning & Finishing
- 1 teaspoon dried oregano Can use fresh herbs for brighter flavor.
- 1 teaspoon dried basil Add fresh herbs towards the end of cooking.
- to taste Salt and pepper Add gradually to avoid over seasoning.
Instructions
Preparation
- Heat a drizzle of olive oil in a large pot over medium heat. Dice the onion, carrots, and celery; mince the garlic so it's ready to add.
- Add the onion, garlic, carrots, and celery to the pot. Sauté until softened and the onion is translucent, about 5–7 minutes.
- Stir in the diced tomatoes (with their juices), drained and rinsed cannellini beans, broth, dried oregano, dried basil, salt, and pepper. Bring the pot to a gentle boil.
- Add the small pasta and reduce heat to a simmer. Cook until the pasta is al dente, about 8–10 minutes.
- Adjust salt and pepper to taste. Ladle into bowls and top with grated Parmesan if desired. Serve warm.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat gently and thin with a splash of broth if thickened.