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Pasta e Fagioli

This one-pot meal will warm you up from the inside out.

tomato based pasta e fagioli with beans
Mike Garten

Craving soup, but could also go for some pasta? Look no further than Pasta e Fagioli. This classic Italian dish is the best of both worlds, combining al dente pasta, plenty of veggies and creamy white beans for a cozy meal perfect for warming up on those chilly nights. 

Directly translated to ‘pasta and beans,’ Pasta e Fagioli has plenty of both. This tomato-based soup is packed full of items you most likely already have — pasta, veggies, canned beans and stock — and comes together in under an hour! It’s extremely versatile, and can be switched up based on what you’ve got in your pantry. Add kale for some extra greens, use a combination of beans, or switch up the orecchiette for any short pasta you have on hand. Opt for veggie stock to make this a delicious vegetarian recipe, and skip the Parmesan cheese to make this a new favorite vegan recipe

This one-pot dish is a breeze to whip up, making it a perfect weeknight dinner. Whether you’re craving an easy soup recipe or a new take on your favorite pasta recipe, it's sure to become a staple for any comfort food craving. Feeling cheesy? Top the hearty soup with plenty of salty Parmesan and flavorful parsley for the cherry on top of your bowl of warm, cozy goodness. 

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Cal/Serv: 460
Yields: 4 - 6 servings
Total Time: 0 hours 35 mins
2 tbsp.

olive oil


large onion, chopped


medium carrots, cut into 1/4-inch pieces


stalk celery, cut into 1/4-inch pieces


small bulb fennel, cut into 1/4-inch pieces

Kosher salt and pepper


large cloves garlic, finely chopped


sprigs fresh thyme

1/2 c.

dry white wine


28-ounce can whole peeled tomatoes

1 tbsp.

chicken or vegetable base (optional)

6 oz.

orecchiette or other short pasta


15-ounce cans white beans (cannellini, navy, butter, or a combination), rinsed

Chopped parsley and grated Parmesan, for serving

  1. Heat oil in large Dutch oven on medium. Add onion and cook, stirring occasionally, 5 minutes. Add carrots, celery, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until vegetables are beginning to soften, 6 to 8 minutes more. Stir in garlic and thyme and cook 2 minutes. Add wine and simmer until nearly evaporated, 1 to 2 minutes.
  2. Add tomatoes and their juices, crushing them into small pieces as you add them to the pot. Add 5 cups water and chicken base (if using) and bring to a boil. Add pasta and simmer, stirring often, until barely tender, 8 to 12 minutes depending on type of pasta. Stir in beans and cook until heated through, about 2 minutes. Remove thyme and serve sprinkled with parsley and Parmesan.

NUTRITIONAL INFORMATION (per serving): About 460 calories, 6.5 g fat (1.5 g saturated), 20 g protein, 820 mg sodium, 81 g carbohydrate, 18 g fiber

GH Test Kitchen Tip: Simmer a Parmesan rind in your soup for an extra cheesy kick (discard it before serving).

Did you make this recipe? Comment below!

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