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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

  • To save time, chop your onions, carrots, and garlic the night before and store them in an airtight container in the fridge. This way, they’re ready to go when you are!
  • For a richer flavor, use high-quality extra virgin olive oil; it makes a noticeable difference in the overall taste of the soup.
  • To prevent the pasta from becoming mushy, cook the ditalini separately in salted water, then add it to the soup just before serving. This keeps the pasta al dente.
  • When reheating leftovers, add a splash of broth or water to loosen the soup and maintain its creamy texture, as it tends to thicken in the fridge.
  • If you're out of canned cannellini beans, feel free to substitute with chickpeas or navy beans for a different twist while keeping the dish hearty.

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