Pasta E Fagioli Soup or Is It Stew

Cozy up with a bowl of hearty **Pasta e Fagioli Soup—or Is It Stew**, a soul-warming Italian classic that blurs the line between soup and stew. This dish features tender ditalini pasta mingling with a medley of creamy cannellini and kidney beans, all simmered in a rich, tomato-infused broth with aromatic herbs like oregano, thyme, and bay leaf. Brightened with fresh parsley and topped with a generous sprinkle of Parmesan cheese, this recipe captures both comfort and flavor in every bite. Whether you prefer to call it soup or stew, this one-pot wonder is ready in just 50 minutes, making it perfect for busy weeknights or lazy weekends. Pair it with crusty bread for a complete, satisfying meal that’s as wholesome as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, peeled and diced
• 2 medium celery stalk, diced
• 4 cloves garlic cloves, minced
• 14 ounces diced tomatoes, with juices
• 15 ounces cannellini beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 cup uncooked ditalini pasta
• 2 tablespoons fresh parsley, chopped
• 0.5 cup parmesan cheese, grated
• 0 to taste salt
• 0 to taste black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and swirl to coat the bottom of the pot.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.

Step 4

Pour in the diced tomatoes with their juices, cannellini beans, kidney beans, chicken or vegetable broth, and water. Stir to combine.

Step 5

Add the oregano, thyme, bay leaf, and a pinch of salt and pepper. If using, add the red pepper flakes for a bit of heat.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, uncovered, to allow the flavors to meld.

Step 7

While the soup is simmering, cook the ditalini pasta in a separate pot according to the package instructions. Drain and set aside.

Step 8

After 20 minutes of simmering, remove the bay leaf from the soup and discard it.

Step 9

Stir the cooked ditalini pasta into the soup. Let the soup cook for another 3–5 minutes to meld the pasta with the broth.

Step 10

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

Ladle the soup into bowls and garnish with fresh parsley and a generous sprinkle of grated parmesan cheese. Serve hot.

Nutrition Facts

Serving size	(3301.4g)

Amount per serving	% Daily Value*
Calories	2277.8

Total Fat 50.6g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 6875.3mg	0%
Total Carbohydrate 365.1g	0%
Dietary Fiber 62.8g	0%
Total Sugars 39.1g
Protein 106.8g	0%

Vitamin D 0IU	0%
Calcium 1133.9mg	0%
Iron 23.0mg	0%
Potassium 5326.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 18.2%

Carbs: 62.3%