Easy Italian Pasta e Fagioli Soup (Pasta & Bean Soup)
This classic Italian pasta and bean soup—known as pasta e fagioli—is hearty, flavorful, and ready in about 30 minutes. Made with a rich sofrito base, tender beans, pasta, and fresh greens, it’s the perfect comforting soup for busy weeknights or cozy weekends.
6 servings
Calories: 318kcal
Ingredients
- 4 tablespoons olive oil
- 1 leek white and light green part, finely chopped (or 1 onion)
- 3 celery stalks finely chopped
- 3 carrots peeled and finely chopped
- ½ teaspoon salt
- 2 cloves garlic sliced
- 1 15 oz can diced tomato (or crushed)
- 1½ cups cooked navy beans or 1 can, drained and rinsed
- 4 cups water or vegetable broth
- 1 bay leaf
- 2 cups kale or spinach chopped
- ⅔ cup small pasta ditalini, orzo, or stars
- Freshly ground black pepper to taste
For serving:
- Rustic bread torn into pieces
- Olive oil
- Parmesan cheese or dairy-free Parmesan
Instructions
- Make the sofrito – In a large soup pot over medium heat, warm the olive oil. Add leeks, celery, carrots, and salt. Cook 5–7 minutes until softened but not browned. Add garlic and cook 2 more minutes.
- Simmer – Stir in tomatoes, beans, broth, and bay leaf. Cover and simmer for about 10 minutes until vegetables are tender.
- Cook pasta separately – In another pot, cook pasta al dente according to package instructions. Drain and set aside.
- Finish – Add the pasta and greens to the soup pot. Cover and cook for 3 minutes until greens are wilted.
- Serve – Ladle into bowls, drizzle with olive oil, sprinkle with Parmesan, and serve with bread.
Notes
Beans – Cannellini, navy, kidney, or garbanzo beans all work.
Pasta – Small pasta shapes give the best texture.
Make-ahead tip – Cook pasta separately and add before serving to prevent it from getting soggy.
Dairy-free option – Use vegan Parmesan or skip cheese altogether.
Storage – Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth or water.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1116mg | Potassium: 455mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7918IU | Vitamin C: 25mg | Calcium: 155mg | Iron: 3mg