Name: Pasta Fazool
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons olive oil; 1 medium onion, diced; 1 large carrot, diced; 1 celery rib, diced; 3 garlic cloves, minced; 1 bay leaf; 1 sprig of fresh rosemary (or ½ teaspoon dried); 1 small sprig of fresh thyme (or ¼ teaspoon dried); 2 cans (15 oz each) borlotti beans or cannellini beans, drained; 1 cup (240 ml) canned diced tomatoes; 4 cups (960 ml) low-sodium vegetable broth; 7 oz (190-200 grams) short pasta (ditali, orecchiette, shells, etc.); ½ teaspoon fine salt (or to taste); ⅛ teaspoon black pepper (or to taste)

Pasta Fazool

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pasta Fazool is a heartwarming Italian bean soup that beautifully blends tender pasta, nutrient-rich beans, and fresh vegetables into a comforting bowl of flavor. Perfect for cozy weeknight dinners or casual gatherings, this dish is not only simple to prepare but also budget-friendly, making it an ideal choice for families. With fragrant herbs infused throughout the soup, you’ll find each spoonful satisfying and aromatic. Whether enjoyed as a main course or paired with crusty bread, Pasta Fazool offers a wholesome and nourishing experience that will keep everyone coming back for seconds.

Author: Julia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Main
Method: Simmering
Cuisine: Italian

Ingredients

Scale

1 ½ tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 celery rib, diced
3 garlic cloves, minced
1 bay leaf
1 sprig of fresh rosemary (or ½ teaspoon dried)
1 small sprig of fresh thyme (or ¼ teaspoon dried)
2 cans (15 oz each) borlotti beans or cannellini beans, drained
1 cup (240 ml) canned diced tomatoes
4 cups (960 ml) low-sodium vegetable broth
7 oz (190–200 grams) short pasta (ditali, orecchiette, shells, etc.)
½ teaspoon fine salt (or to taste)
⅛ teaspoon black pepper (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Warm olive oil in a large pot over medium heat.
Sauté diced onion, carrot, and celery for about 10 minutes until softened.
Add minced garlic, bay leaf, rosemary, and thyme; cook for 30-40 seconds until fragrant.
Stir in drained beans and canned tomatoes; then add 3 cups of vegetable broth along with salt and pepper. Bring to a boil.
Reduce heat and simmer for about 10 minutes. Remove bay leaf and rosemary.
Blend about ⅓ of the soup until smooth; return to the pot.
Stir in pasta and adjust with reserved broth for desired consistency.
Cook until pasta is al dente; taste and adjust seasoning as needed.
Serve hot, drizzled with olive oil.

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 4g
Sodium: 420mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Find it online: https://juliaflavors.com/pasta-fazool/