Herb-Infused 16-Bean Pasta e Fagioli
A comforting, protein-packed soup featuring a medley of beans, seasonal vegetables, and fresh herbs simmered to perfection. This italian-inspired soups ready in about 55 minutes pairs rinsed cannellini beans, rinsed kidney beans, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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
- 1 cup, rinsed cannellini beans
- 1 cup, rinsed kidney beans
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves minced garlic
- 2 tbsp chopped fresh rosemary
- 4 cups low-sodium vegetable broth
- 1/2 cup diced plum tomatoes
- 1/2 cup ditalini pasta
- 3 tbsp chopped fresh parsley
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced carrots and 1/2 cup diced celery, then sauté for 5 minutes until softened and fragrant.
- Step 2: Add 2 minced garlic cloves and 2 tbsp chopped fresh rosemary, stirring constantly for 1 minute until the garlic turns golden and releases its aroma.
- Step 3: Stir in 1 cup rinsed cannellini beans, 1 cup rinsed kidney beans, 4 cups low-sodium vegetable broth, and 1/2 cup diced plum tomatoes. Bring to a gentle simmer, then cover and cook for 20 minutes.
- Step 4: Add 1/2 cup ditalini pasta and cook for 8 minutes, or until pasta is tender but still al dente. Stir in 3 tbsp chopped fresh parsley until well combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused 16-Bean Pasta e Fagioli take to make?
Total time is about 55 minutes (20 min prep + 35 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 Herb-Infused 16-Bean Pasta e Fagioli?
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 rinsed cannellini beans from drying out.
Can I substitute ingredients in Herb-Infused 16-Bean Pasta e Fagioli?
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 Herb-Infused 16-Bean Pasta e Fagioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Herb-Infused 16-Bean Pasta e Fagioli?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
