Pasta e Fagioli with Parmesan Broth
Pasta e Fagioli
A hearty Italian pasta and bean soup simmered with vegetables, herbs, and a savory Parmesan broth.
Pasta e fagioli is the kind of soup that turns pantry ingredients into a full meal. Cannellini beans, small pasta, tomatoes, and vegetables simmer together until the broth becomes lightly thickened and the pasta is tender, with enough structure to feel rustic rather than heavy.
This version builds flavor from a Parmesan rind, a splash of olive oil, garlic, rosemary, and a slow-cooked base of onion, carrot, celery, and fennel. The rind gives the broth a rounded savory depth without making the soup creamy, while a portion of the beans is mashed to help the liquid cling to every spoonful.
Keep the pasta small, such as ditalini or elbows, so it cooks evenly with the beans and vegetables. If the soup sits before serving, it will thicken as the pasta absorbs broth; loosen it with a little hot water or stock and finish each bowl with grated Parmesan and black pepper.
Serve pasta e fagioli as a simple dinner with toasted bread or a bitter green salad. It also reheats well, especially if the pasta is cooked just shy of tender and the soup is refreshed with extra broth the next day.
Nutrition (per serving)
Directions
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1
Warm the olive oil in a large Dutch oven over medium heat, then add the onion, carrots, celery, fennel, and a pinch of salt. Cook for 8 to 10 minutes, stirring often, until the vegetables are softened but not browned.
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2
Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the garlic smells fragrant and the tomato paste darkens slightly on the bottom of the pot.
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3
Add the crushed tomatoes, cannellini beans, vegetable broth, Parmesan rind, rosemary, bay leaf, 1 teaspoon salt, and several grinds of black pepper. Scrape the pot well to release any browned tomato paste.
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4
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until the broth tastes savory and the vegetables are tender.
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5
Remove 1 cup of beans and vegetables with a slotted spoon, mash them with a fork, and stir them back into the pot to lightly thicken the broth.
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6
Add the ditalini and simmer for 8 to 10 minutes, stirring often so the pasta does not stick, until the pasta is just tender.
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7
Remove and discard the rosemary stem, bay leaf, and Parmesan rind. Taste the soup and adjust with more salt and black pepper as needed.
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8
Ladle the soup into warm bowls and finish with grated Parmesan, parsley, a drizzle of olive oil, and extra black pepper.
Ingredients
- Olive Oil:3 tbsp
- Yellow Onion, finely chopped:1 medium
- Carrots, diced:2 medium
- Celery Ribs, diced:2
- Fennel Bulb, finely diced:1/2 small
- Garlic Cloves, minced:4
- Tomato Paste:2 tbsp
- Crushed Tomatoes:1 cup
- Cannellini Beans, drained and rinsed:3 cups
- Vegetable Broth:6 cups
- Parmesan Rind:1 large piece
- Fresh Rosemary Sprig:1
- Bay Leaf:1
- Ditalini Pasta:1 cup
- Grated Parmesan, for serving:1/2 cup
- Fresh Parsley, chopped:1/4 cup
- Kosher Salt:to taste
- Black Pepper:to taste
Tips & Notes
- Cook the pasta separately if you plan to store the soup for more than a day, then add it to each portion when reheating.
- Use chicken broth instead of vegetable broth if you want a deeper, non-vegetarian version.
- A Parmesan rind from the freezer works well; rinse off any ice crystals before adding it to the pot.
