White Bean Pasta E Fagioli

Cozy up with a warm bowl of White Bean Pasta e Fagioli, a hearty Italian-inspired soup that's both satisfying and simple to make. This recipe combines tender cannellini beans, al dente pasta, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered in a flavorful broth infused with rosemary, thyme, and garlic. A touch of blended beans thickens the soup to a luscious, velvety texture, while crushed tomatoes add a subtle tang. This one-pot wonder is ready in just 45 minutes, making it perfect for weeknight dinners. Garnish with grated Parmesan and fresh parsley for a finishing touch, and serve with crusty bread for a comforting meal the whole family will love. Ideal for those seeking an easy yet elegant vegetarian dish, this recipe is a must-try for fans of classic Italian flavors!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 3 cloves Garlic, minced
• 1 teaspoon Rosemary, fresh, minced
• 4 sprigs Thyme, fresh
• 1 14-ounce can Crushed tomatoes
• 4 cups Vegetable broth
• 2 15-ounce cans Cannellini beans, rinsed and drained
• 1.5 cups Small pasta (such as ditalini or elbow)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 0.5 cup Parmesan cheese, grated (optional, for garnish)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes.

Step 3

Stir in the minced garlic, rosemary, and thyme sprigs. Cook for another 1-2 minutes until fragrant.

Step 4

Add the crushed tomatoes to the pot and stir to combine.

Step 5

Pour in the vegetable broth and bring to a gentle simmer.

Step 6

Add the cannellini beans and cook for 10 minutes, allowing the flavors to meld together.

Step 7

Using a ladle, scoop out about 1.5 cups of the soup (including beans and vegetables) and blend it until smooth with a blender or immersion blender. Return the blended mixture to the pot to thicken the soup.

Step 8

Stir in the pasta and cook according to the package instructions until al dente, about 8-10 minutes.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Remove the thyme sprigs from the pot before serving.

Step 11

Ladle the pasta e fagioli into bowls and garnish with grated Parmesan cheese and chopped parsley, if desired.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(3018.3g)

Amount per serving	% Daily Value*
Calories	2678.7

Total Fat 91.9g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 6.8g
Cholesterol 71.4mg	0%
Sodium 6616.6mg	0%
Total Carbohydrate 340.4g	0%
Dietary Fiber 68.4g	0%
Total Sugars 41.4g
Protein 134.1g	0%

Vitamin D 47.6IU	0%
Calcium 2080.5mg	0%
Iron 26.0mg	0%
Potassium 6198.5mg	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: 30.4%

Protein: 19.7%

Carbs: 50.0%