Pasta fagioli is a rustic Italian soup that has a way of warming you from the inside out instantly. This one-pot recipe is no different. It features buttery cannellini beans, tender pasta and a savory base of earthy celery, sweet carrots and onions all swimming in a tomato broth. Topped with sharp, salty grated Parmesan, it's nourishing and easy to make no matter the season. Plus, it takes only 40 minutes total and can all be made in one pot for easy cleanup.
To make this soup, you’ll sautè a mix of onion, celery, carrot, garlic and sage until the vegetables are softened and deeply fragrant. You can use either fresh or dried sage for this recipe, depending on what’s available to you and what you have on hand. To this, you’ll add chicken or vegetable broth (use vegetable broth if you’d like to keep the soup vegetarian), bring it to a simmer and stir in small dried pasta like shells, elbows or ditalini to cook. Once the pasta is al dente, you’ll add a drained can of cannellini beans and a cup of tomato purée or crushed tomatoes. Simmer the soup a few minutes more and it’s ready to enjoy. While you can leave off the garnish of grated Parmesan cheese if you want to make the soup vegan, it lends a salty finish.
This soup also freezes well! Let it cool completely and transfer it to an airtight container to freeze for up to a few months.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 1 large celery stalk, diced
- 1 small carrot, diced
- 1 large garlic clove, minced
- 1 teaspoon minced fresh sage (or 1/4 teaspoon dried sage)
- 1/4 teaspoon kosher salt, plus more to taste
- 2 cups chicken broth or vegetable broth
- 1/4 pound (about 1 cup) small pasta like shells, elbows, or ditalini
- 1 15-ounce can cannellini beans, drained
- 1 cup (8 ounces) tomato purée or crushed tomatoes
- 1 tablespoon minced fresh parsley
- freshly ground black pepper, for serving (optional)
- grated Parmesan cheese, for serving (optional)
Heat the olive oil in a large, deep skillet over medium-low heat. Stir in the onion, celery, carrots. garlic, sage and 1/4 teaspoon salt. Cook for about 10 minutes until the onions are translucent and the carrots are tender.2.
Increase the heat to medium and add the chicken or vegetable broth. Cover the pot and bring to a simmer.3.
Stir in the pasta. Re-cover the pot and cook, stirring occasionally, for 8 to 10 minutes until the pasta is tender — timing will vary based on the type of pasta you're using.4.
Stir in the cannellini beans, crushed tomatoes and parsley and cook for a few minutes more, just until the beans are warmed through. Taste to add more salt if needed and black pepper if desired.5.
Serve with grated Parmesan cheese, if desired.