30-Minute Pasta e Fagioli

Ingredients

• 2 mediumcarrots
• 2 stalkscelery
• 1/2 mediumonion
• 794 g (28 oz)cannellini beans, tinned
• 2 clovesgarlic
• 2 tbspolive oil
• 1/2 tspfresh rosemary
• 1/2 tspdried oregano
• 946 ml (32 oz)low-sodium chicken stock
• 794 g (28 oz)tinned crushed tomatoes
• 100 g (1 cup)dry macaroni
• 2 tbspfresh parsley
• 1/4 tspsalt
• 1/4 tspground black pepper
• 25 g (1/4 cup)grated Parmesan

Instructions

1. 1

   Prepare the vegetables

   Peel and finely chop the carrots. Finely chop the celery and onion. Rinse and drain the beans, then mince the garlic.

2. 2

   Soften the vegetables

   Warm the olive oil in a large pot over medium heat. Add the onion, carrots and celery and sauté for 5 minutes, until they begin to soften.

3. 3

   Add the herbs

   Stir in the garlic, minced rosemary and oregano, and sauté for 1 minute more.

4. 4

   Simmer the soup

   Add the stock, crushed tomatoes and beans. Cover the pot and simmer for 10 minutes.

5. 5

   Cook the pasta

   Add the macaroni and simmer uncovered for about 7 minutes, until the pasta is just cooked.

6. 6

   Season the soup

   Stir in the parsley, taste, and adjust the salt and pepper as needed.

7. 7

   Serve with Parmesan

   Serve hot, sprinkled with grated Parmesan.

What is pasta e fagioli?

Pasta e fagioli means pasta and beans, and is a traditional Italian soup with many regional variations. It is designed to be warming and filling, bringing simple pantry ingredients together in one pot.

This version uses cannellini beans, tomatoes and macaroni, with carrot, celery and onion as its savoury base. Tinned beans and tomatoes help keep the preparation quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 20g protein, 56g carbs, 8g fat.

The macaroni and beans provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat. The beans, chicken stock and Parmesan supply protein. Pair a bowl with a green salad or extra vegetables for a more varied plate.

Build a savoury base

Vegetables: Finely chopping the carrot, celery and onion helps them soften evenly and blend into the soup. Give them the full 5 minutes in the oil before adding the aromatics.

Herbs: Rosemary and oregano add flavour without needing a long cooking time. Stir them in with the garlic for just 1 minute so the garlic becomes fragrant without browning.

Make the most of the beans

Cannellini beans: Rinse and drain the tinned beans before adding them to the pot. This also removes the canning liquid, keeping the soup’s flavour focused on the stock, tomatoes and herbs.

Texture: The beans simmer with the vegetables and tomatoes before the pasta goes in. They should be tender and warmed through by the time the macaroni is ready.

Get the pasta right

Timing: Add the macaroni after the soup has simmered for 10 minutes, then cook it uncovered for about 7 minutes. Start checking near the end, since pasta shapes and brands can cook at different rates.

Doneness: The pasta should be just cooked, not mushy. Serve promptly, as it will continue to soften if left sitting in the hot soup.

Season and serve

Final seasoning: Stir in the parsley after the pasta is cooked, then taste before adjusting the salt and pepper. Low-sodium stock gives you more room to season the finished soup to your preference.

On the side: Serve with Parmesan on top and, if you like, crusty bread for dipping. A simple green salad makes a fresh accompaniment.

Why this works for a weeknight

One pot: The vegetables, beans, tomatoes and pasta all cook in the same pot, so there is less washing up. The short simmering stages also keep the total cooking time to 30 minutes.

Ready-to-use ingredients: Tinned beans and crushed tomatoes save prep time while adding body and flavour. Fresh parsley at the end brings a bright finish.

Recipe notes & tips

• Chop the vegetables to a similar small size so they soften at roughly the same rate.
• Drain and rinse the beans well before adding them to the pot.
• Keep the soup at a gentle simmer rather than a vigorous boil.
• Check the macaroni early and stop cooking as soon as it is just tender.
• Taste the soup after adding the parsley before adjusting the salt and pepper.
• Serve soon after cooking to keep the pasta from becoming too soft.

Variations

• Use vegetable stock: Swap the chicken stock for vegetable stock to make a meat-free version.
• Add greens: Stir in a handful of spinach near the end and cook until wilted.
• Change the pasta: Use another small pasta shape, adjusting the cooking time to the packet directions.
• Add chilli: Include a pinch of chilli flakes with the garlic and herbs for gentle heat.
• Finish with lemon: Add a little lemon zest at the end for a brighter flavour.

Common mistakes to avoid

• Adding pasta too early: It can turn soft during the longer simmer; add it after the soup has simmered for 10 minutes.
• Boiling too vigorously: A hard boil can break up the beans; keep the soup at a gentle simmer.
• Overcooking the macaroni: It continues to soften in the hot soup; check it and serve when just cooked.
• Skipping the taste: Stock and tinned ingredients vary; taste before making the final seasoning adjustment.
• Browning the garlic: It can turn bitter; sauté it with the herbs for only 1 minute.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan until hot, adding a splash of stock or water if the pasta has absorbed too much liquid. The pasta will soften as it sits.

Frequently asked questions