- Olive oil 4 tbsp , divided
- yellow onion 1 large , chopped
- Carrots 2 , chopped
- celery ribs 2 , chopped
- Sea salt ¾ tsp , divided
- Black pepper, to taste
- Garlic cloves 4, minced
- Tomatoes 1 15oz can crushed
- vegetable broth or stock 4 cups
- Water 3 cups
- Bay leaves 2
- Oregano 1 tsp dried
- Red pepper flakes ¼ tsp , optional
- Cannellini beans 2 15oz cans
- cavatelli, ditalini, elbow, or small shell pasta 1 cup
- fresh Italian parsley, chopped ¼ cup
- Lemon juice 1 tbsp fresh
- parsley, black pepper, grated Parmesan cheese, red pepper flakes, or olive oil drizzle
Pasta e fagioli is an Italian dish that translates to “pasta and beans”. It’s a hearty soup made with vegetables, beans, and of course, pasta! This recipe uses fresh ingredients and is a copycat recipe of the fan-favorite Olive Garden’s Pasta e Fagioli. Once you start sauteing the vegetables and smell the aroma of the freshly made soup, you’ll keep coming back to this recipe when you need a bowl of comfort!
How to Make Pasta e Fagioli
Saute the vegetables
The first step to making this soup is sauteing the onion, celery, and carrots, and garlic in olive oil. You won’t cook them all the way, but this creates the base of the flavor of the dish.
Add the broth, water, and seasonings
Next you add the vegetable broth and water. The water adds more to the dish without the extra sodium. You’ll continue by adding the bay leaves, oregano, and red pepper flakes.
This step is optional but highly recommended. All you do is scoop out some of the hot liquid and blend it with a portion of the beans and pour it back into the pot. This creates a creamy consistency.
Add the rest of the beans and pasta
To finish the soup off you will add the rest of the beans, pasta, kale, and parsley. You’ll simply cook until the pasta is tender and serve!
Can You Freeze Pasta e Fagioli?
The simple answer is yes! The recipe makes about 8 cups of soup which can be quite a lot depending on how many you are cooking for. Simply freeze in freezer bags or individual portions and defrost as needed!
Heat a large soup pot or dutch oven over medium heat and heat 3 tbsp olive oil. Add the carrot, onion, celery, ½ tsp salt, and a pinch of black pepper. Saute for 6-10 minutes until the vegetables have softened.
Add the garlic and stir for about 30 seconds. Add the tomatoes and stir, cooking until almost bubbling over. Add the broth, water, bay leaves, oregano, and red pepper flakes if using.
Turn the heat to medium-high and bring the soup to a simmer. Reduce the heat to medium-low and allow it to simmer for about 10 minutes, stirring every 2-3 minutes.
Scoop out about 1 ½ cups of the soup and add it to a blender. Make sure you have a heat-safe blender. Add about ¾ cup of the drained beans and blend until completely smooth. Pour the mixture back into the pot.
Add the beans, pasta, kale, and parsley and cook for about 20 minutes until the pasta is tender. Stir occasionally to ensure the pasta does not stick to the bottom.
Once the pasta is cooked, remove the pot from the heat and remove the bay leaves. Stir in the lemon juice, remaining olive oil, and ¼ tsp salt. Taste and adjust the seasonings as needed. Garnish as desired to serve.
You can substitute garbanzo beans for the cannellini beans if desired. Before storing, allow the soup to come to room temperature. Cover and place in the fridge for 4-5 days. To reheat, scoop desired amount into a serving bowl, cover with a paper towel and heat in the microwave for 30 second intervals, stirring between, until desired temperature is reached.