How long is Pasta e Fagioli Soup good for in the fridge?

You can easily store this soup in an airtight container for up to 5 days

What's the difference between pasta e fagioli and minestrone?

Both are FANTASTIC classic Italian soup choices. The main difference is that pasta e fagioli has beans that are typically mashed or blended creating a thicker soup vs minestrone which is traditionally very brothy.

Does Pasta e Fagioli contain meat?

It can for sure! Some versions of this soup contain pancetta or even italian sausage at the base of the soup. I purposely made this version vegetarian as I am always and forever trying to eat more plants in attempts to better my gut health and get more fiber in! Read here on all things gut health !

Pasta e Fagioli Soup (Italian Pasta and Beans)

Name: Pasta e Fagioli Soup (Italian Pasta and Beans)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 6 garlic cloves; 1 yellow onion, minced; 2 celery stalks, minced; 1 carrot, minced; 1 zucchini, diced; 6 cups of vegetable broth; 2 (15 oz) can crushed tomatoes; 2 (15 oz) can fava beans, rinsed and drained; 1 tsp sea salt; 1 tsp black pepper; 1 tsp dried oregano; Pinch of red pepper flakes; 1 cup of ditalini pasta (or small shaped pasta); 1 parmesan rind; Juice of 1 lemon; 3 cups of kale; Extra parm for serving

Description

Pasta e Fagioli - is a hearty Italian soup packed with veggies, small pasta, fava beans or chickpeas, and perfect for a chilly night the whole family will love!

Ingredients

Scale

1/4 cup extra virgin olive oil
6 garlic cloves
1 yellow onion, minced
2 celery stalks, minced
1 carrot, minced
1 zucchini, diced
6 cups of vegetable broth
2 (15 oz) can crushed tomatoes
2 (15 oz) can fava beans, rinsed and drained
1 tsp sea salt
1 tsp black pepper
1 tsp dried oregano
Pinch of red pepper flakes
1 cup of ditalini pasta (or small shaped pasta)
1 parmesan rind
Juice of 1 lemon
3 cups of kale
Extra parm for serving

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Instructions

In a large heavy bottomed pot (Dutch Oven), heat oil on medium heat. Add the sofrito (onions, carrots, and celery) t the pot. Saute until softened (about 7 minutes) stirring frequently to avoid burning. Add the garlic and zucchini ,saute, stirring often for about 2 minutes more.
Stir in the broth and tomatoes, scrape up any browned bits at the bottom! Increase the heat to medium high heat and bring to a boil. Add in the beans to the pot along with the spices and parmesan rind.
Ladle 3 cups of the soup to a blender. Blend on high until smooth. Return the blend back into the soup and stir. Add in the pasta now if you want to cook in the soup. (If not, cook pasta separately). Reduce heat to a simmer and stir occasionally for 10 minutes.
Stir in the kale and lemon juice. Remove from heat.
Serve immediately in bowls and sprinkle with extra parmesan.

Notes

Dairy - If you can't have dairy no worries! Simply omit the cheese or use your favorite dairy free alternative!

Storage - You can keep in an airtight container for up to 5 days or in the freezer for up to 3-4 months.

Reheating - You can simply use the microwave or a small saucepan to reheat from the fridge. If from the freezer, allow at least 12-24 hours to thaw in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soups
Method: Stove Top
Cuisine: Italian

Keywords: pasta e fagioli, vegetarian soup, italian soup, healthy soups