Pasta Fagioli Rhode Island Style

Discover the comforting charm of "Pasta Fagioli Rhode Island Style," a hearty and flavorful take on the classic Italian soup that highlights the vibrant, regional flair of New England cuisine. This rustic one-pot wonder combines tender ditalini pasta, creamy cannellini beans, and a medley of fresh vegetables like shredded green cabbage, carrots, and celery, all simmered in a savory tomato-infused vegetable broth. Infused with aromatic herbs like oregano, basil, and a touch of optional red pepper flakes for subtle heat, this recipe strikes the perfect balance of warmth and freshness. Ready in under 45 minutes and finished with a sprinkle of fresh parsley and optional Pecorino Romano, it's a wholesome, satisfying dish perfect for weeknight dinners or cozy family meals. Served piping hot, this vegetarian-friendly soup brings bold flavors and nourishing comfort to the table—ideal for anyone looking for an authentic yet approachable take on Pasta Fagioli.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups green cabbage, shredded
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon crushed red pepper flakes (optional)
• 2 cups canned cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 2 cups diced tomatoes with juice (canned)
• 1 cup ditalini pasta
• 2 tablespoons fresh parsley, chopped
• 0.5 cup grated Pecorino Romano cheese (optional)
• 0 to taste salt
• 0 to taste ground black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant.

Step 3

Stir in the minced garlic, shredded cabbage, dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional 2 minutes.

Step 4

Add the cannellini beans, vegetable broth, and diced tomatoes (with their juice) to the pot. Stir well and bring to a gentle boil.

Step 5

Reduce the heat to low and simmer for 15 minutes to allow flavors to meld.

Step 6

Meanwhile, in a separate pot, cook the ditalini pasta according to the package instructions until al dente. Drain and set aside.

Step 7

Once the soup has simmered, taste for seasoning and add salt and pepper as needed.

Step 8

Stir in the cooked ditalini pasta and chopped parsley. Let the soup heat through for 2-3 minutes.

Step 9

Serve hot, garnished with grated Pecorino Romano cheese if desired.

Nutrition Facts

Serving size	(3385.0g)

Amount per serving	% Daily Value*
Calories	2893.2

Total Fat 97.3g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 8.3g
Cholesterol 119.0mg	0%
Sodium 9422.3mg	0%
Total Carbohydrate 394.1g	0%
Dietary Fiber 66.6g	0%
Total Sugars 63.0g
Protein 125.3g	0%

Vitamin D 47.6IU	0%
Calcium 2016.7mg	0%
Iron 24.8mg	0%
Potassium 7126.8mg	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: 29.7%

Protein: 17.0%

Carbs: 53.4%