Pasta Fagioli Soup Recipe

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A thick, stew-like Italian pasta fagioli soup recipe simmered in one pot, made creamy with pureed beans instead of cream.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 358kcal

Author: Val

Ingredients

3 tablespoons olive oil
1 onion finely chopped
2 small carrots finely chopped (about 1 cup chopped)
1 large rib celery finely chopped (about 1 cup chopped)
1 teaspoon salt
4 cloves garlic finely chopped
½ teaspoon black pepper
¼ teaspoon chili flakes or powder
2 teaspoons Italian mixed herbs or dried thyme or oregano
⅓ cup roasted red pepper strips optional!
1.5 cups elbow macaroni pasta about 6 ounces
2 cans cannellini beans, navy white beans, or Great Northern beans, or chickpeas 14-15 ounce cans, about 3 cups of cooked beans of choice, a variety is best
1 can crushed tomatoes 15 ounces/ 425 g
5 leaves Tuscan (Lacinato) kale cavolo nero, remove the tough stem first and diced
2 cups vegetable stock
3 cups water
¼ cup chopped parsley
1 tablespoon lemon juice

Instructions

Chop all the vegetables, garlic, and kale before you start cooking.
Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the onion, carrots, celery, and 1 teaspoon salt. Cook for 6 to 8 minutes, stirring a few times, until softened.
Add the garlic, black pepper, chili flakes, and Italian mixed herbs and stir for about 1 minute until fragrant.
Add the crushed tomatoes and cook for 2 to 3 minutes, stirring.
Add the roasted red pepper strips, chopped kale, and most of the beans. Reserve about ⅓ of the beans for later.
Pour in the vegetable stock and the 3 cups of water, scraping the bottom of the pot. Bring to a boil.
Reduce to a steady simmer, cover partially, and cook for 10 minutes until the kale is tender.
Stir in the elbow macaroni and simmer uncovered for the time given on the pasta package, usually 8 to 10 minutes, stirring often so the pasta does not stick.
Meanwhile, ladle about 1 cup of hot broth into a jug, add the reserved beans, and blend until smooth, venting the lid if using a regular blender.
Stir the bean puree back into the pot and simmer 1 to 2 minutes until the soup thickens. Add a splash of water if it is too thick and taste the pasta; it should be tender with a slight bite.
Remove from the heat and stir in the lemon juice and most of the parsley. Taste for salt and pepper.
Let the soup stand for 5 minutes, then serve topped with the remaining parsley.

Notes

Cooking Time and Temperature

Soften the vegetables over medium heat for 6 to 8 minutes, then simmer the broth for 10 minutes before the pasta goes in. Keep the pot at a steady simmer rather than a hard boil so the liquid does not cook away.

Cook the elbow macaroni directly in the soup for the time on its package, usually 8 to 10 minutes, stirring often and tasting for a slight bite before you take the pot off the heat.

Taste & Texture

This stovetop pasta e fagioli is thick, savory, and closer to a stew than a broth soup. The pasta soaks up the tomato and herb flavors while it cooks, and the pureed beans give the broth a creamy body without any dairy.

Recipe Variations and Substitutions

Pasta: Any small shape works, such as ditalini, small shells, or cavatelli. Follow the cooking time on its package.
Beans: Cannellini, navy, Great Northern beans, or chickpeas all work, and a mix of two is even better.
Greens: Use curly kale, Swiss chard, or collard greens in place of the Tuscan kale.
Roasted red peppers: Leave them out if you prefer a more traditional version. They add a little sweetness and tang.

Storage, Freezing & Reheating

Fridge: Store cooled soup in an airtight container for up to 3 days.
Freezer: Freeze in one batch or in individual portions for up to 3 months. Defrost overnight in the fridge and use within 24 hours.
To Reheat: Warm gently on the stovetop with a splash of water or stock, stirring, until piping hot. The pasta will be softer after freezing, so cook it a minute short if you are making the soup for the freezer.

Serving Recommendations

I serve this in wide bowls with extra parsley and plenty of black pepper. Crusty bread or garlic bread is all it really needs, and a shower of grated Parmesan on top if you are not keeping it vegan.

Proper Storage Tips

Let the soup cool before transferring it to an airtight container.
Refrigerate within 2 hours of cooking.
Store in portion-sized containers so you only reheat what you need.
Reheat until piping hot throughout.

Pro Tips

Use a wide, heavy pot so the vegetables cook evenly and the pasta has room.
Chop the onion, carrots, and celery small so they soften in the time given.
Hold back a third of the beans before adding the liquid so you can blend them later.
Stir often once the pasta goes in to stop it sticking to the bottom.
Add the lemon juice off the heat so it stays bright.
Thin the soup with a splash of water any time it gets thicker than you like.

Nutrition