Easy Pasta e Fagioli — Healthy Italian Bean Soup

Warm, hearty, and comforting, this easy Pasta e Fagioli is a classic Italian-inspired soup made with tender beans, small pasta, vegetables, tomatoes, and fragrant herbs. It’s budget-friendly, filling, and perfect for a cozy weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes, optional
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium vegetable or chicken broth
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 1 cup small pasta, such as ditalini
• 1 bay leaf
• Salt and black pepper, to taste
• 2 cups fresh spinach, optional
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese, for serving

Instructions

1. Sauté the vegetables:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and herbs:
   Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes. Cook for about 30 seconds, just until fragrant.
3. Build the soup:
   Add the crushed tomatoes, broth, beans, and bay leaf. Season with salt and black pepper. Stir well and bring the soup to a gentle boil.
4. Simmer:
   Reduce the heat and simmer uncovered for about 15 minutes, allowing the vegetables and beans to become tender and letting the flavors come together.
5. Cook the pasta:
   Stir in the pasta and cook according to the package directions, usually about 7–10 minutes, until al dente. Stir occasionally so the pasta doesn’t stick to the bottom.
6. Add the spinach:
   If using spinach, stir it in during the final 1–2 minutes of cooking. Remove the bay leaf.
7. Finish and serve:
   Stir in the fresh parsley and adjust the salt and pepper to taste. Ladle the soup into bowls and top with freshly grated Parmesan cheese.

Helpful Tips

• For a thicker soup: Mash about ½ cup of the beans before adding them to the pot.
• For extra vegetables: Add zucchini, kale, or chopped spinach.
• For meal prep: Store the soup in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so add a splash of broth when reheating.
• For a vegetarian version: Use vegetable broth and Parmesan as desired.
• For extra flavor: Finish each bowl with a drizzle of good olive oil and a little freshly grated Parmesan.

Serve with crusty whole-grain bread or a simple green salad for a complete, comforting meal.