Classic Pasta e Fagioli with Cannellini Beans

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty Italian bean and pasta soup simmered with vegetables and herbs for deep, comforting flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 55 minutes, pairs Olive oil, Yellow onion, Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 14.5 ounces Diced tomatoes
• 4 cups Vegetable broth
• 2 cans (15 ounces each) Cannellini beans
• 1/2 cup Ditalini pasta
• 2 tablespoons Fresh parsley
• 1/2 teaspoon Salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat, add 1 medium diced yellow onion, 1 medium diced carrot, and 2 stalks diced celery, cooking for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 14.5 ounces diced tomatoes and 4 cups vegetable broth.
3. Step 3: Bring to a simmer, add 2 cans (15 ounces each) drained cannellini beans and 1/2 cup ditalini pasta, and cook for 12-15 minutes until pasta is tender.
4. Step 4: Stir in 2 tablespoons chopped fresh parsley, season with 1/2 teaspoon salt, and serve immediately.