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–+ servings

30 Minute Pasta e Fagioli

pasta e fagioli soup in a grey bowl
30 Minute Pasta e Fagioli is a hearty classic Italian soup ready in just 30 minutes! Packed with so many fresh vegetables, beans and pasta, this easy soup recipe takes comfort food to the next level.

Heather
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 8

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup pancetta chopped
  • 1 large rosemary sprig leaves stripped, diced
  • 2 large sprig of thyme leaves stripped
  • 1 medium onion chopped
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 5 garlic cloves diced
  • 32 ounces beef stock
  • 28 ounces tomato or spaghetti sauce
  • 15 ounce can garbanzo beans drained and rinsed
  • 15 ounce can cannellini beans drained and rinsed
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1/2 tsp black pepper
  • 1/4-1/2 teaspoon cayenne optional
  • 16 ounce box ditalini
  • Rind from fresh parmesean block optional but suggested
  • fresh parsley for garnishing

Instructions

  • Start by heating up your olive oil over medium heat and lightly brown your pancetta.
  • Add in your rosemary, thyme and your diced vegetables.
  • Stir them around for a minute or so and then add in your spices, beef stock, tomato sauce, cheese rind and beans.
  • Bring your soup to a boil and then reduce your heat and let it simmer for about 20 minutes. After the 20 minutes, remove cheese rind with a slotted spoon.
  • In a separate pot, bring water to a boil and cook your pasta per the box instructions.
  • Once cooked, strain the pasta and serve in a separate bowl. Garnish with fresh parsley and Parmesan cheese and grab some good crusty bread to soak up all that wonderful broth.

Notes

PRO TIPS
  • Add a Parmesan Cheese rind into your soup as it cooks.  It will add amazing flavor and just remember to remove and discard before serving. 
  • Pasta e Fagioli freezes beautifully.  Simply let your soup cool (without pasta), then transfer it to large zip top bags or freezer containers. To reheat, simply let thaw in the refrigerator and reheat on stovetop.
  • Looking for a vegetarian Pasta e Fagioli recipe? Simply omit the pancetta and you are good to go!
  • Cook your pasta separately and add it to your serving bowl instead of to your soup pot. By not adding it to your pot of soup, it will keep your pasta from getting mushy from sitting in liquid too long.
  • Pasta e Fagioli soup recipe can also be made using 1 lb of ground beef, substituting crumbled bacon for the pancetta or (my favorite!!) adding in smoked pork or a left over ham bone. Like I did HERE!
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