Pasta Fagioli (Pasta and Beans) Recipe

Pasta Fagioli (Pasta and Beans) Recipe

How To Make Pasta Fagioli (Pasta and Beans)

This pasta fagioli recipe brings together pasta, hearty beans, and vibrant veggies to create a soup that’s warm, comforting, and very quick to make.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 1tbspolive oil
  • ½onion
  • 3cloves garlic,chopped
  • 1medium celery stalk,chopped
  • 1medium carrot,finely chopped
  • 15ozcannellini beans
  • 15oztomato sauce,or crushed tomatoes
  • 1large bay leaf
  • 1tbspbasil
  • 1tbspparsley
  • 1tsporegano
  • 28ozfat free chicken broth,or vegetable broth for vegetarians
  • 2cupswater
  • kosher salt and pepper,to taste
  • 6ozdry Ditalini pasta,or other small pasta, or gluten free pasta for gluten-free
  • parmesan cheese for topping,grated, optional


  1. In a deep pot, saute onion and garlic in olive oil over medium heat.

  2. Blend the cup of beans with one can water in electric blender until almost smooth.

  3. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

  4. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.

  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

  6. Ladle soup into bowls and top with grated cheese.


  • Calories: 529.95kcal
  • Fat: 6.24g
  • Saturated Fat: 1.24g
  • Monounsaturated Fat: 3.08g
  • Polyunsaturated Fat: 1.28g
  • Carbohydrates: 91.22g
  • Fiber: 16.55g
  • Sugar: 9.50g
  • Protein: 29.97g
  • Cholesterol: 4.76mg
  • Sodium: 1158.10mg
  • Calcium: 257.50mg
  • Potassium: 2136.09mg
  • Iron: 10.95mg
  • Vitamin A: 129.56µg
  • Vitamin C: 9.91mg
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