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–+ servings

Pasta Fagioli Recipe

The Best Pasta Fagioli Soup recipe that is better than Olive Garden! Healthy, vegetarian & easy to make on the stove, crockpot or instant pot
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 337
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 cup diced onion
  • 2 tablespoons minced garlic
  • 1 cup quartered carrots
  • 2 15 oz cans cooked cannellini beans, rinsed and drained
  • 1 15 oz can tomato sauce
  • 1 dried bay leaf
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1 cup dry ditalini pasta

Method
 

  1. Stove Top Instructions
  2. Instant Pot Instructions
  3. Crockpot Instructions

Nutrition

Serving: 2gCalories: 337kcalCarbohydrates: 62gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 366mgPotassium: 350mgFiber: 11gSugar: 7gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • Prep your vegetables in advance to save time; chop onions, carrots, and garlic a day before and store them in the fridge for quick cooking.
  • For a creamier texture, consider adding a splash of heavy cream or a dollop of ricotta at the end of cooking; it enhances the richness without overpowering the flavors.
  • To prevent the ditalini pasta from becoming mushy, cook it separately and add it to the soup just before serving; this keeps it al dente.
  • Store leftover Pasta Fagioli in an airtight container in the refrigerator for up to 3 days, but keep the pasta separate to maintain its texture when reheating.
  • If you're short on time, use pre-chopped frozen vegetables to streamline your prep without sacrificing flavor.

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