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Classic Pasta Fagioli

A hearty and comforting dish combining tender ditalini pasta and creamy cannellini beans in a savory vegetable broth, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups ditalini pasta Can substitute with small shells or elbow macaroni.
  • 1 can cannellini beans, drained and rinsed Remember to drain and rinse to reduce sodium.
  • 1 can diced tomatoes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper Adjust seasoning to taste.
  • Olive oil Olive oil For sautéing.
  • For garnish Fresh parsley Add for garnish before serving.

Method
 

Sauté the Aromatics
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, stirring often to prevent burning.
Build the Base
  1. Pour in the vegetable broth and diced tomatoes, stirring to combine. Bring the mixture to a gentle boil.
Add the Beans and Herbs
  1. Stir in the cannellini beans, dried oregano, and basil. Season with salt and pepper to your taste.
Cook the Pasta
  1. Once the broth is boiling, add the ditalini pasta. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente.
Adjust and Serve
  1. After the pasta is cooked, taste the soup and adjust the seasoning if necessary. Ladle the pasta fagioli into bowls and garnish with freshly chopped parsley and a drizzle of olive oil.

Notes

If storing leftovers, place them in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the soup for up to three months. Reheat on the stove, adding a splash of vegetable broth or water if necessary.