Pasta Fagioli, pronounced “Pasta Fazool” by many Italian-Americans, is a timeless Italian soup that translates to “pasta and beans.” This comforting dish is beloved for its rich flavors, wholesome ingredients, and versatility. Traditionally considered a “poor man’s meal,” Pasta Fagioli has transcended its humble origins to become a global favorite. Here’s how to make this hearty classic in your kitchen with ease.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans (or Great Northern beans), drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Pasta:
- 1 cup ditalini pasta (or any small pasta shape)
- Grated Parmesan cheese (for garnish)
- Fresh parsley or basil, chopped (for garnish)
Instructions:
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