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Pasta e fagioli soup served hot with beans, pasta, and fresh herbs

Pasta e Fagioli – Hearty 30-Minute Italian Comfort Soup

5 from 1 vote
Pasta e Fagioli is a classic Italian comfort soup made with tender beans, small pasta, tomatoes, and aromatic herbs. Hearty, cozy, and easy to make in one pot, this soup is perfect for weeknight dinners and meal prep.
Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 400 g diced tomatoes
  • 2 cans 400 g each cannellini beans, drained and rinsed
  • 1 L vegetable broth
  • 120 g small pasta ditalini or elbow
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups
  • Can opener
  • Ladle

Method
 

  1. Step 1 – Sauté the Base Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5–6 minutes until softened and fragrant.
    Sautéing onion, carrot, and celery in olive oil for pasta e fagioli soup
  2. Step 2 – Add Garlic: Stir in the garlic and cook for 30 seconds until aromatic, being careful not to burn it.
    Adding garlic to sautéed vegetables for pasta e fagioli soup
  3. Step 3 – Build the Soup Base: Add diced tomatoes, cannellini beans, oregano, and thyme. Stir well to combine all flavors.
    Adding diced tomatoes, cannellini beans, oregano, and thyme to pasta e fagioli soup
  4. Step 4 – Add Broth and Simmer: Pour in the vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
    Pasta e fagioli soup simmering with beans and vegetables in a pot
  5. Step 5 – Cook the Pasta: Add pasta directly to the pot and simmer for 8–10 minutes, until al dente. Stir occasionally.
    Cooking pasta directly in pasta e fagioli soup until al dente
  6. Step 6 – Serve: Remove from heat, adjust seasoning, garnish with fresh herbs, and serve hot.
    Pasta e fagioli soup served hot with beans, pasta, and fresh herbs

Notes

  • Cook pasta separately if you plan to store leftovers to keep the texture perfect.
  • This soup thickens as it sits; add a splash of broth when reheating.
  • Serve with crusty bread and a drizzle of extra virgin olive oil.