Italian White Bean Soup (Pasta e Fagioli)
Italian white bean soup (pasta fagioli) is made with cannellini beans, carrots, celery, chicken stock, and onions and it's so delicious and comforting. This soup is simple, delicious, big on flavor and so easy to make.
Servings: 6 servings
Ingredients
- 32 oz box of good quality chicken stock or if you have homemade even better
- 30 oz cans of cannellini beans drained and rinsed
- ½ lb ditalini pasta
- 15 oz can of cannellini beans for the puree, drained and rinsed
- 15 oz can of diced tomatoes
- 5 medium sized carrots diced
- 2 celery spears diced
- 1 small yellow onion diced
- 3 cloves of garlic finely diced
- a pinch of red pepper flakes
- 2 tablespoon olive oil for sauteeing
- 2 tablespoon olive oil for puree
- 1 tablespoon olive oil for drizzling over cooked pasta
- 1 teaspoon Kosher salt and pepper plus more salt to taste
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ cup Parmesan cheese freshly grated for serving
- 1 Parmesan rind if you save the rinds of your Parmesan then throw that into the soup. If you do not, you can cut the rind off of the block of Parmesan you are using.
Instructions
- Add olive oil to a large pot over medium heat.2 tablespoon olive oil for sauteeing
- Once pot is heated add onions, garlic, celery, carrots and red pepper flakes and saute for about 5 minutes or until onions are translucent and carrots and celery are slightly softened.5 medium sized carrots, 2 celery spears, 3 cloves of garlic, 1 small yellow onion, a pinch of red pepper flakes
- While the veggies are sauteeing, add one can of cannellini beans that have been drained and rinsed to a food processor (or blender) with olive oil and puree until it is smooth. You may need to add water if the paste is too thick and not blending well. When done set aside.15 oz can of cannellini beans, 2 tablespoon olive oil for puree
- Now, add your chicken stock to the pot of sautéing vegetables along with your pureed beans and mix well. The pureed beans will mix in more after heating up in the soup so don't worry about some lumps.32 oz box of good quality chicken stock
- Add the rinsed cannellini beans, diced tomatoes, oregano, bay leaf, parmesan rind (if you have one to add) and salt and pepper to taste.32 oz box of good quality chicken stock, 15 oz can of diced tomatoes, 1 teaspoon Kosher salt and pepper, 1 teaspoon dried oregano, 1 bay leaf, 1 Parmesan rind, 30 oz cans of cannellini beans
- Let simmer for about 30 minutes.
- In the meantime in another pot boil some water for your ditalini pasta. Cook the pasta per the box instructions.½ lb ditalini pasta
- When the pasta is done strain it and add it to a bowl (not the soup) and add 1 tablespoon of olive oil to keep the pasta from sticking. Set aside NOTE: If you add the pasta to the soup it will absorb all the soup liquid and expand and eventually you'll be left with no broth.1 tablespoon olive oil for drizzling over cooked pasta
- To serve, place a heaping spoonful of pasta in a soup bowl then add your Fagioli soup over top. Add a ¼ of your freshly grated Parmesan cheese to each bowl. Discard the Parmesan rind and bay leaf before serving.½ cup Parmesan cheese
- Serve with some crusty garlic bread and lots of freshly grated black pepper!
- Enjoy!!
Notes
Storing:
If you have leftover soup, allow it to cool on the counter then cover and refrigerate for up to 1 week.
Nutrition
Calories: 527kcal | Carbohydrates: 76g | Protein: 25g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 1241mg | Potassium: 587mg | Fiber: 14g | Sugar: 8g | Vitamin A: 8658IU | Vitamin C: 12mg | Calcium: 291mg | Iron: 7mg
Nutrition Values are estimates only.
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