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Pasta fagioli soup with cannellini beans, pasta, vegetables, and herbs in a ceramic bowl

Pasta Fagioli Classic Italian Soup with Cannellini Beans

Pasta Fagioli is a hearty Italian soup with a comforting, thick texture from tender pasta and creamy cannellini beans. This easy, flavorful soup is perfect for a cozy homemade meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

Soup
  • 1 cup small pasta (ditalini, tubetti, or small shells)
  • 1 can (15 oz / 425 g) cannellini beans, rinsed and drained
  • 1 can (14.5 oz / 411 g) diced tomatoes
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
Garnish
  • Fresh parsley, optional for garnish
  • Parmesan cheese, optional for garnish
  • Olive oil drizzle, optional for garnish
  • Chili flakes, optional for garnish

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced celery, then cook for about 5 minutes until the vegetables soften.
  2. Stir in the minced garlic, dried oregano, and dried basil, and cook for 1 minute while mixing with the vegetables.
Cooking
  1. Add the diced tomatoes with their juices and the vegetable broth to the pot, then bring the mixture to a gentle simmer.
  2. Add the cannellini beans and small pasta, then simmer gently for 10–12 minutes until the pasta is tender with a slight firmness.
  3. If desired, mash a small amount of the beans into the broth to create a thicker texture. Add extra broth or water if the soup becomes too thick.
  4. Season the soup with salt and black pepper, then serve hot with Parmesan cheese, fresh parsley, olive oil drizzle, or chili flakes if desired.

Notes

For the best texture, keep extra broth available when storing leftovers because the pasta continues to absorb liquid as the soup sits.