Pasta e Fagioli (Pasta and Bean Soup)

A hearty and comforting Italian soup with pasta, beans, vegetables, and herbs. A perfect warm and filling meal for a cold winter night.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.87/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Italian

Main Ingredient:

Pasta

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive Oil(Extra virgin olive oil recommended)

£0.25

1mediumOnion(Diced)

£0.30

1mediumCarrot(Diced)

£0.15

2stalksCelery(Diced)

£0.20

3clovesGarlic(Minced)

£0.15

128-ounce canCanned Diced Tomatoes(Undrained)

£0.80

215-ounce cansCanned Cannellini Beans(Rinsed and drained)

£1.20

6cupsVegetable Broth(Low sodium preferred)

£0.90

1cupSmall Pasta(Ditalini, elbow macaroni, or small shells)

£0.35

1teaspoonDried Oregano

£0.05

1teaspoonDried Basil

£0.05

1Bay Leaf

£0.05

to tasteSalt

to tasteBlack Pepper

0.3cupFresh Parsley(Chopped, for garnish)

£0.30

for servingGrated Parmesan Cheese(Optional, for serving)

£0.50

Total Cost

£5.25

£0.87 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
2.
Add the garlic and cook for 1 minute more, until fragrant.
3.
Stir in the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
4.
Remove the bay leaf.
5.
Add the pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
6.
Season with salt and pepper to taste.
7.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

64g

25% of RDA

Fat

11% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a thicker soup, you can mash some of the cannellini beans with a fork or immersion blender before adding them to the soup.

Add a pinch of red pepper flakes for a little heat.

Leftovers can be stored in the refrigerator for up to 3 days.

For a vegan version, omit the Parmesan cheese or use a vegan Parmesan alternative.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a thicker soup, you can mash some of the cannellini beans with a fork or immersion blender before adding them to the soup.

Add a pinch of red pepper flakes for a little heat.

Leftovers can be stored in the refrigerator for up to 3 days.

For a vegan version, omit the Parmesan cheese or use a vegan Parmesan alternative.

Pasta e Fagioli (Pasta and Bean Soup)

Ingredients

Instructions