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giada pasta fagioli recipe

Giada Pasta Fagioli Recipe

Pasta Fagioli might just be the coziest Italian soup you’ll ever try, but don’t let its simplicity fool you.
This recipe brings together creamy beans, al dente pasta, and a fragrant broth loaded with vegetables.
One thing I always do is sauté the vegetables slowly to build depth—it’s worth the extra few minutes.
I also recommend cooking the pasta separately if you plan on having leftovers, so it doesn’t soak up all the liquid.
Top it off with freshly grated Parmesan and a drizzle of olive oil!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Servings: 6

Ingredients

  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 1 cup Onion diced
  • 2 Garlic Cloves minced
  • 3 Carrots peeled and diced
  • 2 Celery Stalks diced
  • 1 can Diced Tomatoes 14.5 oz.
  • 1 Parmesan Rind
  • 1 can Cannellini Beans 15 oz. drained and rinsed
  • 1 cup Small Pasta
  • 4 cups Chicken Broth
  • 3 tablespoons Fresh Parsley chopped
  • 1 teaspoon Rosemary chopped
  • 1 Bay Leaf
  • Salt and Pepper to taste

Instructions

  • Heat olive oil and butter in a large saucepan over medium heat.
  • Add the onion, garlic, carrots, and celery, and cook until the onion is translucent.
  • Introduce the diced tomatoes, chicken broth, rosemary, bay leaf, and Parmesan rind.
  • Stir everything together and bring to a simmer.
  • Add the cannellini beans and pasta to the saucepan.
  • Cook the mixture until the pasta is slightly tender, usually about 10 minutes.
  • Season the soup with salt and pepper to taste.
  • Continue to cook for an additional 5 minutes to blend the flavors.
  • Remove the Parmesan rind and bay leaf.
  • Ladle the soup into bowls and garnish with chopped parsley.