This soup is usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
If you’re looking for a comforting and super easy soup you can make and serve in about 30 minutes than this classic Pasta Fagioli Soup recipe is for you. It is made with simple and inexpensive ingredients, and its a great way to make some room in your pantry. From the wholesome white beans to the aromatic herbs and hearty pasta, we'll explore the role each ingredient plays in creating a soup that captures the essence of traditional Italian cuisine.
If you want to make it more of a bean soup, omit the pasta and add another can of drained white beans. If you want to make this ahead cook the pasta separate and add in before serving. If you refrigerate with the pasta, it will soak up all the broth (I learned this from experience).
2 tablespoons olive oil
1 large onion, chopped
3 tablespoons garlic, minced
2 cups celery, chopped
2 cups carrots, peeled and chopped
4 (15 ounce) cans of white beans - 2 undrained and blended - 2 drained and dumped in whole
1 (28 ounce) can of crushed tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
6 cups vegetable broth (May need extra if the pasta soaks it all up.)
2 cups dry Ditalini pasta or other small pasta shape - use gluten free pasta if you need the soup to be gluten free
salt and pepper
grated parmesan cheese and basil for toppings - optional
Heat olive oil, onions, garlic, celery and carrots in a large pot over medium heat for 5-10 minutes.
Blend two cans of the beans in a blender or with an immersion blender until almost smooth.
Add into the pot with crushed tomatoes, basil, parsley, oregano, broth, salt and pepper. Simmer for 20 minutes.
Add the last two cans of drained white beans and the pasta.
Cook uncovered until the pasta is cooked through and ladle into bowls.
Top with grated cheese and basil if desired.