Pasta e Fagioli Soup

“Pasta e fagioli” or “pasta and beans,” is robust and filling, perfect for a cold winter day.


Quantity Unit Name Link Alternatives
2 tablespoons water
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium celery stalks, finely diced
2 cloves garlic, minced
6 cups low sodium vegetable broth
1 teaspoon salt
2 (15 oz) cans cannellini beans or chickpeas, rinsed and drained
¼ cup dried lentils, rinsed (preferably French green lentils)
1 cup diced or chopped canned tomatoes with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
¾ cup dried whole wheat elbow pasta


  • Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.
  • Add garlic and cook 1 minute, stirring constantly.
  • Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.
  • Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.
  • Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.
  • Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.
  • Remove the soup from heat and season with salt. Serve immediately.
Prep Time: 1 hour
Serving Size: 4-6 servings
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