June 6, 2025

Pasta e Fagioli Recipe – Love and Lemons Pasta Recipe

Delicious Pasta e Fagioli Recipe

Gather your loved ones and get ready to whip up a warm and comforting bowl of Pasta e Fagioli, a classic Italian soup that will have the whole family asking for seconds! This delightful dish combines tender pasta, creamy beans, and vibrant veggies in a flavorful tomato broth. It’s the perfect vegetarian comfort food, especially when enjoyed with some crusty bread. Let’s dive into this heartwarming recipe!

Ingredients You’ll Need

Before we get cooking, here’s what you’ll need to gather for your Pasta e Fagioli:

Pasta: Ditalini is fantastic, but any small shape like elbow macaroni works too!
Beans: Canned cannellini beans add a nice creaminess; feel free to use what you have on hand.
Extra-virgin olive oil: For that rich flavor.
Veggies: Onion, garlic, carrots, and fennel are the dreamy base of this soup. If fennel isn’t your thing, swap it for celery!
Tomato paste: This thickens up the broth and intensifies the tomato flavor.
Fresh rosemary: It adds a cozy, piney touch. Dried herbs work in a pinch too!
Diced tomatoes: Sweet and tangy for that perfect broth.
Vegetable broth: Homemade or store-bought, either works well!
Parmesan rind: Toss it in for a delicious cheesy depth (or skip if you prefer).
Greens: Kale or Swiss chard wilted into the soup for a pop of color and nutrition.
Spices: Red pepper flakes give it a little kick along with salt and pepper to taste.

Let’s Make It!

Step 1: Sauté the Veggies

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Toss in 1 diced onion, 1 finely chopped small fennel bulb (or 2 celery ribs), and 2 finely chopped carrots. Cook those delights for 10 to 15 minutes, stirring occasionally until they soften and become fragrant.

Step 2: Add the Flavor Burst

Stir in 3 minced garlic cloves, 1 tablespoon of tomato paste, and 1 teaspoon of chopped fresh rosemary. Cook for another minute, letting the garlic release its wonderful aroma.

Step 3: Bring on the Broth!

Now, it’s time for the magic. Add 1 can of diced tomatoes (with juices), 3 cups of drained and rinsed cannellini beans, 4 cups of vegetable broth, and the optional Parmesan rind. Stir everything well and let it simmer for 20 minutes to let those flavors meld together beautifully.

Step 4: Pasta Time

Add 1 cup of ditalini pasta to the pot and continue to simmer for another 10 minutes, or until the pasta is al dente.

Step 5: Green Goodness

Finally, stir in 2 cups of chopped kale or Swiss chard and a sprinkle of red pepper flakes. Cook just until the greens are wilted. Give the soup a taste and add salt and pepper as needed.

Serve It Up!

Ladle your hearty soup into bowls and consider topping it off with extra red pepper flakes, some fresh parsley, and a sprinkle of Parmesan cheese if you’d like!

Perfect Pairings

This soup is a meal on its own, but pair it with:

Crusty bread for sopping up that delicious broth.
Garlic bread or homemade focaccia for a treat.
A simple green salad or a zesty Caesar salad for a refreshing side.

Storing Leftovers

If you have leftovers, simply store them in an airtight container in the fridge for up to two days. Just a heads up: the pasta will absorb more broth, so when reheating, you might want to add a splash of broth or water.

Meal Prep Tip: To keep your pasta perfectly al dente over a few days, cook the pasta separately and add it to each bowl just before serving!