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

Level

Easy

Yields

6 servings

Cost

£0.87

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

The Method

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.

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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.

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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

The Method