White Pasta e Fagioli Soup

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Description:

White Pasta e Fagioli is a comforting Italian-inspired soup made with white beans, pasta, vegetables, and a light, creamy broth. Unlike the traditional tomato-based version, this “white” variety has a milder flavor profile and is perfect for cozy nights or a wholesome lunch. It’s vegetarian-friendly but easily adaptable with sausage or bacon.

✅ Ingredients White Pasta e Fagioli Soup

  • 2 tbsp olive oil

  • 1 medium onion, finely diced

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1/2 tsp dried thyme

  • 1/2 tsp dried oregano

  • Salt and black pepper, to taste

  • 1 (15 oz) can cannellini beans, drained and rinsed

  • 1 (15 oz) can great northern beans, drained and rinsed

  • 4 cups low-sodium vegetable broth (or chicken broth)

  • 1 cup small pasta (ditalini, elbow, or small shells)

  • 1/2 cup heavy cream (optional for extra creaminess)

  • 1/4 cup grated Parmesan cheese, plus more for serving

  • 2 tbsp fresh parsley, chopped

  • Red pepper flakes (optional, for heat)

👩‍🍳 Instructions:

  1. Sauté vegetables:
    In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook another 1–2 minutes.

  2. Add seasonings and beans:
    Stir in thyme, oregano, salt, pepper, and both kinds of beans. Cook for 1–2 minutes to combine flavors.

  3. Add broth and simmer:
    Pour in the broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.

  4. Cook pasta:
    Stir in the pasta and cook according to package directions (usually 8–10 minutes), until al dente.

  5. Finish the soup:
    Lower the heat, stir in heavy cream (if using), Parmesan, and chopped parsley. Simmer another 2 minutes.

  6. Serve:
    Ladle into bowls, garnish with more Parmesan and red pepper flakes if desired. Serve warm with crusty bread.

📌 Notes:

  • Use gluten-free pasta to make the soup gluten-free.

  • You can mash some beans before adding to make the broth thicker naturally.

  • For a non-vegetarian twist, add Italian sausage or bacon.

  • Add chopped spinach or kale at the end for extra nutrition.

💡 Tips:

  • Cook pasta separately if you plan to store leftovers—prevents sogginess.

  • Add more broth or water if soup thickens after sitting.

  • Parmesan rind simmered in the broth adds deep umami flavor—remove before serving.

  • To make dairy-free, skip the cream and Parmesan or use plant-based alternatives.

🍽️ Servings:

Serves 4–6

🔍 Nutritional Info (Per Serving – Approximate):

  • Calories: 280

  • Protein: 11g

  • Fat: 9g

  • Carbohydrates: 36g

  • Fiber: 8g

  • Sugar: 4g

  • Sodium: 600mg

🌟 Benefits:

  • High fiber from beans and veggies aids digestion.

  • Plant-based protein source (unless meat is added).

  • Comforting and filling without being overly heavy.

  • Budget-friendly and easy to customize.

❓Q&A:

Q: Can I freeze White Pasta e Fagioli Soup?
A: Yes, but freeze without the pasta for best texture. Add freshly cooked pasta when reheating.

Q: What kind of beans can I substitute?
A: Navy beans, chickpeas, or pinto beans work well.

Q: Can I make it vegan?
A: Yes—skip the cream and cheese or use dairy-free versions.

Q: How long does it keep in the fridge?
A: Up to 4–5 days in an airtight container.

Q: Is it spicy?
A: No, but you can add red pepper flakes to give it a kick.

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