Pasta and beans is the translation from Italian for Pasta e Fagioli – Pasta e Fagioli Soup
The very creamy and hearty Italian cannellini bean is the star of this show. The cannellini bean is considered a white kidney bean and is a perfect addition to soups, stews, spreads, etc.
Even though it’s spring here in Northern California, it’s rainy and actually quite cold and damp. The best weather for soup wouldn’t you say?
Hot soup really hits the spot and with noodles, veggies and beans – just the comfort food I need on a day like this. I bet it’s the same with you.
I love how hearty and flavorful this soup is – almost stew like, but still brothey. Serve it with your favorite bread or crackers. We like to eat some of our delicious local sourdough bread with soups.
The last time I made this when my son was home, he even said “bomb soup mom”! Whether you’re a mom or not that really can make you feel great about your recipe when an older kid says something like that.
Hopefully you’ll agree with that statement! My family really enjoyed it.
- 1 medium onion, chopped small
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/2 cup green beans or cauliflower, cut small (or other vegetable of your choice)
- 2 cloves garlic, minced
- 1 large can (28 0z) whole peeled tomatoes broken up with juice or the same size can of diced tomatoes in juice
- 4 cups vegetable broth
- 2 handfuls fresh basil leaves, coarsely chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes for heat (optional)
- salt to taste
- 2 - 3 Tbsp soy sauce
- 1 cup small, cooked noodles - I used ditalini
- 1 can cannellini beans, drained and rinsed
- 1/2 - 1 Tbsp olive oil or grapeseed oil for sauteeing the veggies
- 1 -2 bay leaves
*Precook your noodles, drain, rinse and set aside*
Add your oil of choice to a large heavy bottom soup pot and turn on the heat to medium
Next add the onion with 1/2 teaspoon salt and saute for about a minute or 2
Then add the celery, carrots and your other vegetable choice with a little more salt and continue sauteeing for 2 - 3 minutes
The can of whole peeled tomatoes with juice, broken up by hand or diced tomatoes with juice comes next
Add the red pepper flakes (optional) - (this adds some heat to the soup) and stir into the vegetable mix
Add the vegetable broth
Stir in the coarsely chopped fresh basil leaves
Add the dried basil and oregano and the bay leaves
Finally add 2 - 3 Tbsp soy sauce and stir it all together
Cover and cook on a high simmer for about 30 minutes
Stir in the cannellini beans and cooked noodles to heat through
Taste to adjust for seasonings
Drizzle a little olive oil over the top and stir in (optional)
I think it’s about that time to get the soup on. Hope you enjoy it!
Have a good one 🙂