Print

Quick One-Pan Pasta e Fagioli Recipe Easy Hearty Italian Bean Soup

quick one-pan Pasta e Fagioli recipe - featured image
Print Recipe

A quick and hearty Italian bean soup that cooks in one pan, combining pasta and cannellini beans in a flavorful broth. Perfect for busy weeknights and comforting dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • ¾ cup dried small pasta (ditalini or small elbow macaroni, about 3 ounces)
  • 4 cups vegetable or chicken broth (low sodium preferred)
  • 1 cup crushed tomatoes
  • 1 sprig fresh rosemary (or ½ teaspoon dried, optional)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley for garnish
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat for about 3-4 minutes until shimmering but not smoking.
  2. Add chopped onion, carrots, and celery. Stir often and cook until vegetables soften and onion turns translucent, about 6-8 minutes.
  3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Add drained cannellini beans, crushed tomatoes, rosemary sprig, oregano, and red pepper flakes. Stir to combine.
  5. Pour in the broth and increase heat slightly to bring the mixture to a gentle boil, about 5 minutes.
  6. Add the dried pasta directly to the simmering broth and stir immediately to prevent sticking.
  7. Lower heat to medium-low, cover with the lid partly ajar, and cook the pasta for 10-12 minutes, stirring every 3-4 minutes to prevent sticking and ensure even cooking.
  8. Check pasta doneness by tasting; it should be tender but still slightly firm (al dente). If needed, add a splash of water or broth and cook a few minutes longer.
  9. Remove the rosemary sprig. Season with salt and freshly ground black pepper to taste.
  10. Ladle soup into bowls, garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve warm.

Notes

Do not rush adding the pasta to the broth; keep heat steady and stir regularly to prevent sticking. If soup thickens too much, add broth or water to adjust consistency. For vegan version, use vegetable broth and nutritional yeast instead of Parmesan. Gluten-free pasta can be used as a substitute. Leftovers store well in the refrigerator for up to 3 days; add broth when reheating to loosen pasta.

Nutrition

Keywords: Pasta e Fagioli, Italian bean soup, one-pan recipe, quick dinner, cannellini beans, hearty soup, easy pasta soup

Find it online: https://vexifood.com/quick-one-pan-pasta-e-fagioli-recipe-easy-hearty-italian-bean-soup/