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Pasta e Fagioli Soup Recipe: Classic Italian Pasta and Beans

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I recently switched this site from RapidWeaver to WordPress. I migrated the posts by hand and will be transferring the comments soon. So far I prefer WordPress: it’s free, simple to set up, and much easier to manage. The site is self-hosted (not on WordPress.com) and runs through my web host. I hope the redesign makes the site easier to navigate — please share suggestions for recipes, layout, or anything else in the comments. I’m excited about the move and eager to keep improving the site.

Before the recipe, a quick note about a giveaway hosted by a favorite blogger, Susan. She’s giving away two KitchenAid mixers — one for the winner and one for a friend. If you want to enter, visit her blog and follow her entry rules. Mention that I sent you (my Twitter handle is @juliebakes) when you comment. She requires following on Facebook or Twitter and will verify entries if your name is drawn. Good luck — it would be fun if we both won!

I love this recipe because it’s flavorful and quick to prepare. The herbs, tomatoes, and salty Parmesan give it depth while keeping it simple. I often make it a bit brothy compared with older versions; it pairs nicely with salad and bread for a lighter dinner but is still comforting on a cold night.

Recipe
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Pasta Fazul

Ingredients

  • 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 2 Tbsp chopped fresh parsley or 1 tablespoon dried parsley
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 14.5 ounce can diced tomatoes
  • 1/2 to 1 cup of water
  • 1 14.5 ounce can cannellini beans, drained and rinsed
  • 8 oz. macaroni
  • 2 Tbsp butter
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions

  • In a large skillet, sauté the garlic, onion, and carrot in olive oil until the onion is tender. Stir in the parsley, dried basil, and oregano as the vegetables soften.
  • Add the diced tomatoes with their juices, season with salt and pepper, then cover and simmer, stirring frequently, for about 10 minutes or until the vegetables are tender. After a few minutes of simmering, you can add 1/2 to 1/3 cup of water if you prefer a looser broth.
  • Stir in the cannellini beans, cover again, and simmer for 20 minutes to meld the flavors.
  • While the stew simmers, cook the macaroni according to package directions. Drain and toss with butter and Parmesan, then add the pasta to the tomato and bean mixture. Serve immediately with extra Parmesan if desired.

Notes

Adapted from a recipe originally shared on Allrecipes.
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