Easy Pasta Fagioli Recipe

Ingredients

• 3 tablespoons Olive Oil (extra-virgin, for sautéing)
• 1 large Celery Stalk (chopped into half‑moon pieces)
• 3 large Carrots (peeled and cut into half‑moon or quarter‑moon pieces)
• 1 medium Onion (diced)
• 6 Garlic Cloves (peeled and minced or pressed)
• 0.25 teaspoon Red Pepper Flakes (optional for heat)
• 28 ounce Diced Tomatoes (canned, undrained)
• 2 teaspoons Oregano (fresh or dried)
• 0.5 teaspoon Black Pepper (freshly ground)
• 6 cups Vegetable Stock (low‑sodium; chicken stock works too)
• 2 Bay Leaves (fresh if possible; dried if not)
• 1 teaspoon Salt (plus to taste)
• 1 cup Ditalini Pasta (dry; other small pasta shapes work)
• 0.25 cup Parsley (fresh, chopped)
• 15 ounce Red Kidney Beans (canned, drained and rinsed)
• 15 ounce Cannellini Beans (canned, drained and rinsed)

Instructions

1. Prepare the mirepoix

   Chop the celery stalk, carrots, and onion into bite‑size pieces (half‑moon or quarter‑moon for carrots) and set aside.

   Time: PT5M

2. Heat oil

   Add 3 Tbsp olive oil to the Dutch oven and heat over medium‑high heat until shimmering.

   Time: PT2M

   Temperature: medium‑high

3. Sauté onions

   Add the diced onion to the hot oil and cook, stirring frequently, until the edges turn golden brown.

   Time: PT10M

   Temperature: medium‑high

4. Add vegetables and garlic

   Stir in the chopped celery, carrots, minced garlic, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, making sure the garlic does not burn.

   Time: PT5M

   Temperature: medium‑high

5. Add tomatoes and seasonings

   Pour in the 28‑oz can of diced tomatoes, add oregano, black pepper, bay leaves, and 1 tsp salt. Stir, then add 6 cups of vegetable stock. Bring the soup to a boil.

   Time: PT10M

   Temperature: medium‑high

6. Cook the pasta

   Add 1 cup dry ditalini pasta to the boiling soup. Cook, stirring occasionally, for 8–10 minutes until the pasta is al dente.

   Time: PT10M

   Temperature: medium‑high

7. Chop parsley

   While the pasta cooks, finely chop ¼ cup fresh parsley.

   Time: PT2M

8. Add beans and finish simmering

   Drain and rinse the red kidney beans and cannellini beans. Add them to the pot and simmer for 5 minutes on medium‑low heat until heated through.

   Time: PT5M

   Temperature: medium‑low

9. Finish and serve

   Remove the bay leaves, stir in the chopped parsley, and ladle into bowls. Serve with crusty bread and enjoy.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

40 g

Fat

5 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Celery Stalk: celery ribs
• Instead of Carrots: parsnips
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic paste
• Instead of Red Pepper Flakes: cayenne pepper, chili powder
• Instead of Diced Tomatoes: crushed tomatoes, fresh diced tomatoes
• Instead of Oregano: Italian seasoning
• Instead of Black Pepper: white pepper
• Instead of Vegetable Stock: chicken stock, water with bouillon
• Instead of Bay Leaves: dried bay leaf
• Instead of Salt: sea salt, kosher salt
• Instead of Ditalini Pasta: orzo, small shells
• Instead of Parsley: cilantro, basil
• Instead of Red Kidney Beans: pinto beans
• Instead of Cannellini Beans: great northern beans

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the onions until golden for flavor depth.
• Prevent garlic from burning by keeping heat moderate.
• Cook pasta al dente to avoid mushy texture.
• Add beans after pasta so they stay intact.
• Adjust seasoning before the final garnish.

Chef Tips from the Video

• Use homemade chicken or vegetable stock for richer flavor.
• Fresh oregano and parsley give a brighter taste than dried.
• Reserve a cup of the bean liquid before draining; stir it in for a silkier broth.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

Freezer: Freeze in freezer‑safe bags for up to 2 months; reheat gently and add a splash of stock.

Room temperature: Do not store at room temperature; cool to room temp then refrigerate.

Make-Ahead Tips

• Prepare the mirepoix and store in a sealed container for up to 2 days.
• Cook the beans ahead of time and keep them rinsed in water.
• Make a batch of homemade vegetable stock and freeze in portions.

Frequently Asked Questions