Classic Pasta e Fagioli with Cannellini Beans
A hearty Italian bean and pasta soup simmered with vegetables and herbs for deep, comforting flavor. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs tablespoons Olive oil, medium Yellow onion, medium 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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 2 tablespoons chopped fresh parsley, season with 1/2 teaspoon salt, and serve immediately.
Frequently asked questions
How long does Classic Pasta e Fagioli with Cannellini Beans take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Pasta e Fagioli with Cannellini Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Classic Pasta e Fagioli with Cannellini Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Pasta e Fagioli with Cannellini Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Classic Pasta e Fagioli with Cannellini Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The broth depth was perfect—simmered all day with garlic and rosemary. My kids begged for seconds, and it was surprisingly easy for a 'classic' dish.
- ★★★★★
Authentic Italian comfort food! The cannellini beans were perfectly creamy and the pasta held up beautifully. Made this for my nonna and she approved.
- ★★★★☆
Loved the traditional taste but the beans needed more seasoning. Took 45 minutes longer than the recipe said to thicken the broth.
