If you’re searching for a comforting, hearty meal that feels like a warm hug in a bowl, then this One Pot Pasta e Fagioli Recipe is absolutely where you want to be. This classic Italian dish brings together tender pasta, creamy beans, and vibrant vegetables all simmered effortlessly in one pot, making it a go-to recipe for busy weeknights or casual weekend dinners. The balance of herbs, veggies, and beans creates a soul-satisfying stew that’s as nutritious as it is delicious. Plus, the ease of a single pot means fewer dishes and more time enjoying every flavorful spoonful.
Ingredients You’ll Need
Every ingredient in this One Pot Pasta e Fagioli Recipe plays a key role, from the fresh vegetables that add brightness and texture to the hearty beans and pasta that bring satisfying depth. With simple pantry staples and fresh components, this recipe strikes a perfect balance between convenience and flavor.
- Olive oil: Adds richness and helps soften the vegetables while infusing a subtle fruity note.
- Onion, chopped: Builds a savory aromatic base, giving the soup its depth of flavor.
- Garlic, minced: Provides a warm, fragrant punch that wakes up the taste buds.
- Carrots, diced: Introduce natural sweetness and a lovely pop of color.
- Celery stalks, diced: Contribute a crisp, slightly peppery undertone to the mix.
- Dried oregano: Offers a classic herbal note reminiscent of rustic Italian cooking.
- Dried basil: Brings a sweet, fragrant layer that complements tomato flavors.
- Rosemary: Adds an earthy, piney depth that anchors the herbs beautifully.
- Salt and pepper: Essential seasonings that enhance every ingredient’s natural taste.
- Diced tomatoes (canned): Provide bright acidity and a luscious body for the broth.
- Vegetable broth: The flavorful liquid base that ties everything together.
- Cannellini beans, drained and rinsed: Creamy white beans that add protein and silkiness.
- Kidney beans, drained and rinsed: Give a hearty texture and rich color contrast.
- Ditalini pasta: Small, tubular pasta that soaks up all the delicious broth without overpowering the soup.
- Fresh spinach, chopped: A fresh green boost full of nutrients and color.
- Grated Parmesan cheese (optional): Adds a sharp, savory finish when sprinkled on top.
- Fresh parsley, chopped: Brightens the dish with a garden-fresh aroma and a touch of color.
How to Make One Pot Pasta e Fagioli Recipe
Step 1: Sauté the Aromatics
Start by warming your olive oil in a large pot over medium heat. Toss in the chopped onions and cook them gently until they turn translucent and soft, about five minutes. This slow cook builds a sweet, savory base that’s essential for the flavor layers to come.
Step 2: Add Garlic, Carrots, and Celery
Next, stir in the minced garlic along with the diced carrots and celery. Sauté these together until the vegetables begin to soften, about five minutes. Their mellow flavors and slight crunch bring wonderful texture and body to the dish.
Step 3: Mix in the Herbs and Seasonings
Sprinkle in your dried oregano, basil, rosemary, and season generously with salt and pepper. Stir well to coat every vegetable in this fragrant herb mixture that awakens the classic Italian soul of the recipe.
Step 4: Add Tomatoes and Broth
Pour the diced tomatoes with all their juices and the vegetable broth into the pot. Bring this vibrant mixture to a gentle boil—this step unlocks the rich tomato flavors and creates the scrumptious base of the soup.
Step 5: Beans and Pasta Join the Party
Time to add your drained and rinsed cannellini and kidney beans along with the ditalini pasta. Lower the heat and let the soup simmer for 10 to 12 minutes, stirring occasionally, until the pasta becomes tender but still keeps a nice bite. This simmer melds the flavors and thickens the broth beautifully.
Step 6: Wilt in the Spinach
In the last few minutes, gently fold in the chopped fresh spinach. The heat will wilt the greens perfectly, adding a vibrant color and fresh contrast to the hearty beans and pasta.
Step 7: Final Seasoning and Garnish
Give your soup one last taste and adjust salt and pepper if needed. For an optional finishing touch, sprinkle Parmesan cheese and freshly chopped parsley on top just before serving. These final accents lift the flavors and add a lovely savory brightness.
How to Serve One Pot Pasta e Fagioli Recipe
Garnishes
To truly elevate your one pot pasta e fagioli recipe, don’t skip the garnishes. A sprinkle of freshly grated Parmesan adds a salty, creamy finish, while chopped parsley brings a pop of freshness and color that makes the dish feel lively and inviting.
Side Dishes
This soup stands beautifully on its own, but if you want to round out your meal, try a crisp green salad or some garlicky toasted bread. The crunch complements the soft pasta and beans, creating a balanced dining experience that’ll keep you happily full.
Creative Ways to Present
For a fun twist, serve individual portions in rustic bread bowls that soak up every drop of the stew. Alternatively, add a drizzle of extra virgin olive oil or a sprinkle of red pepper flakes to customize the spice level and richness exactly how you like it.
Make Ahead and Storage
Storing Leftovers
One of the best things about this One Pot Pasta e Fagioli Recipe is how well it holds up as leftovers. Store any extra soup in an airtight container in the refrigerator for up to 3 days, allowing the flavors to deepen even further overnight.
Freezing
This soup freezes beautifully. Pour cooled portions into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 3 months, so you always have a comforting meal ready when time is tight.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You might need to add a splash of broth or water if the pasta has absorbed most of the liquid. Microwave reheating also works great—just cover and heat in short bursts, stirring in between.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While ditalini is traditional, you can swap in small pasta shapes like elbow macaroni, small shells, or even orzo. Just keep an eye on cooking times as they might vary slightly.
Is this One Pot Pasta e Fagioli Recipe vegetarian or vegan?
Yes, it’s naturally vegetarian and can be vegan if you skip the optional Parmesan cheese or substitute it with a vegan alternative. The vegetable broth keeps it fully plant-based.
Can I use dried beans instead of canned?
You can, but be sure to soak and cook them thoroughly beforehand since dried beans take much longer to cook. Using canned beans saves time without compromising flavor.
How thick should the final soup be?
The soup should be hearty but still broth-based—not too thick like a stew. The broth should coat the pasta and beans nicely, balancing creamy and soupy textures.
What can I do if my pasta overcooks?
If your pasta gets too soft, try adding a handful of fresh spinach or a bit of lemon juice to brighten the flavors. Next time, cook the pasta separately or add it later in the cooking process to avoid overcooking.
Final Thoughts
This One Pot Pasta e Fagioli Recipe truly belongs in your cooking repertoire for its delightful blend of flavors, simplicity, and heartwarming goodness. It’s one of those dishes that feels homemade from the very first bite and effortlessly brings comfort to any table. So gather your loved ones, grab a big bowl, and let this classic Italian soup become a beloved favorite in your kitchen.
Print
One Pot Pasta e Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty One Pot Pasta e Fagioli is a comforting Italian classic combining tender pasta, beans, and fresh vegetables simmered in a flavorful broth. Perfect for a warm, nutritious meal, it’s easy to prepare using just one pot, making cleanup a breeze.
Ingredients
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach, chopped
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon rosemary
- Salt and pepper to taste
Liquids and Canned Goods
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
Pasta and Garnish
- 1 cup ditalini pasta
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Olive Oil and Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes, to bring out their sweetness and soften their texture.
- Add Garlic, Carrots, and Celery: Stir in the minced garlic, diced carrots, and celery. Continue to sauté for another 5 minutes until the vegetables start to soften and release their flavors.
- Season the Vegetables: Add dried oregano, dried basil, rosemary, salt, and pepper to the pot. Stir well to evenly distribute the herbs and seasoning, enhancing the soup’s aromatic base.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices along with the vegetable broth. Increase heat to bring the mixture to a gentle boil, creating the soup’s flavorful liquid foundation.
- Add Beans and Pasta, Then Simmer: Stir in the drained and rinsed cannellini and kidney beans, followed by the ditalini pasta. Reduce the heat to medium-low and let the soup simmer gently for 10-12 minutes until the pasta is tender but still firm to the bite.
- Incorporate Spinach: During the last few minutes of cooking, fold in the chopped fresh spinach and allow it to wilt into the soup, adding a fresh, vibrant touch and extra nutrients.
- Adjust Seasoning and Garnish: Taste the soup and adjust salt and pepper if needed. Serve hot, optionally garnished with grated Parmesan cheese and chopped fresh parsley for a burst of flavor and color.
Notes
- For a heartier version, add cooked Italian sausage or pancetta.
- Use gluten-free pasta to make this dish gluten-free.
- Parmesan cheese garnish is optional and can be omitted for a vegan option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
