Pasta Fagioli Soup(Country: Italian)
A hearty Italian soup combining beans, pasta, and vegetables in a flavorful tomato broth, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 2 cloves garlic, crushed ⓘ
- 2 (14 oz.) cans cannellini beans ⓘ
- 2 c. spaghetti sauce ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 c. sliced mushrooms ⓘ
- 2 Tbsp. parsley, chopped ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper
- 1 tsp. oregano ⓘ
- 1/4 tsp. rosemary ⓘ
- 1/2 c. cooked ditalini pasta or small pasta ⓘ
- 1/2 c. Parmesan cheese ⓘ
- 1 to 2 c. water ⓘ
Instructions
- Saute garlic and onions in olive oil in a large sauce or soup pan until soft.
- Add beans, spaghetti sauce, mushrooms, parsley, salt, pepper, oregano, and rosemary.
- Simmer for 1 hour, covered.
- Cook pasta in boiling water for 8 to 10 minutes until al dente.
- Add cooked pasta to the soup gradually, a small amount at a time.
- Stir in Parmesan cheese.
- If the soup is too thick, add water to desired consistency.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf while simmering the soup. If you don't have ditalini pasta, substitute with small shells or elbow macaroni. Fresh herbs can enhance the taste; try adding basil or thyme. You can also use canned diced tomatoes for extra texture. If you prefer a vegetarian option, ensure your spaghetti sauce is meat-free.
Serving Suggestions
Serve this hearty Pasta Fagioli Soup with a sprinkle of additional Parmesan cheese on top for added flavor. It pairs beautifully with Italian Salad Bowl for a complete meal. For a more filling experience, consider serving it alongside a slice of crusty bread or a side of Potato Bud Gnocchi.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to maintain the soup's consistency. It's best to reheat gently on the stove over low heat, stirring occasionally, to avoid overcooking the pasta.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Fagioli Soup(Country: Italian) contains roughly 276 calories, with 8g protein, 31g carbohydrates, and 14g fat. It is a good source of protein (15% of the Daily Value), iron (13% of the Daily Value), and vitamin D (13% of the Daily Value). Note that it is relatively high in sodium, at 814mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this soup?
Yes, you can substitute cannellini beans with other varieties like kidney beans or navy beans. Each will bring its own unique flavor and texture. Just ensure they are cooked or canned for convenience.
How can I make this soup spicier?
To add some heat, incorporate red pepper flakes or a diced jalapeño when sautéing the garlic and onions. Adjust the amount based on your spice tolerance for a perfect kick.
Is it possible to freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to three months. Thaw in the fridge overnight before reheating on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).