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Pasta Fagioli Recipe

Name: Angelina’s Italian Delis Pasta Fagioli Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 cup yellow onion, finely diced; 1 cup carrots, peeled and small dice; 1 cup celery stalks, small dice; 4 cloves garlic cloves, minced; 2 tbsp tomato paste; 14 oz crushed tomatoes (canned); 6 cups low-sodium chicken or vegetable broth; 1 cup water; 1 piece bay leaf; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp crushed red pepper flakes; 1.5 tsp salt; 0.75 tsp black pepper, ground; 2 cups canned cannellini (white) beans, drained and rinsed; 1 cup small pasta (ditalini or small shells); 3 cups fresh baby spinach, roughly chopped; 0.25 cup fresh parsley, chopped; 0.5 cup grated Parmesan cheese; 1 tsp red wine vinegar or lemon juice; 1 tsp extra-virgin olive oil (to finish)

Inspired by Angelina’s Italian Deli

Time50m

Serves6

Medium

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Ingredients

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Soup Base

2 tbsp extra-virgin olive oil

1 cup yellow onion, finely diced

1 cup carrots, peeled and small dice

1 cup celery stalks, small dice

4 cloves Garlic cloves, minced

2 tbsp tomato paste

14 oz crushed tomatoes (canned)

6 cups low-sodium chicken or vegetable broth

1 cup water

1 piece bay leaf

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Crushed red pepper flakes

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper, ground

Beans & Pasta

2 cups canned cannellini (white) beans, drained and rinsed

1 cup small pasta (ditalini or small shells)

Finishing & Garnish

3 cups fresh baby spinach, roughly chopped

1/4 cup Fresh parsley, chopped

1/2 cup Grated Parmesan cheese

1 tsp red wine vinegar or lemon juice

1 tsp extra-virgin olive oil (to finish)

Method

Soup Base

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When hot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the tomato paste and continue to cook, stirring constantly, 1–2 minutes to caramelize the paste and deepen flavor.

Add liquids and seasonings

Pour in the crushed tomatoes, broth, and 1 cup water; stir to combine. Add the bay leaf, dried oregano, dried thyme, crushed red pepper flakes, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Bring the mixture to a gentle simmer over medium-high heat.

Simmer to develop flavor

Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavors to meld, stirring occasionally. Taste and adjust seasoning if desired.

Beans & Pasta

Add beans

After the base has simmered, add the drained and rinsed cannellini beans. Use the back of a spoon or a potato masher to lightly mash about one-third of the beans against the side of the pot — this thickens the broth while leaving texture from whole beans.

Cook pasta

Bring the soup back to a gentle simmer and add the small pasta. Cook according to package time minus 1 minute (typically 8–9 minutes), stirring occasionally so pasta doesn't clump and to prevent sticking to the bottom.

Adjust liquid as needed

If the soup becomes too thick while the pasta cooks, add up to 1/2 cup more hot water or broth to reach desired consistency. Reserve a splash (about 1/4 cup) of the hot soup liquid if you plan to thin soup later when serving.

Finishing & Garnish

Add greens and herbs

When pasta is tender but still slightly firm (al dente), stir in the chopped spinach and most of the chopped parsley. Cook 1–2 minutes until spinach wilts.

Finish and balance

Remove the pot from heat. Stir in 1 teaspoon red wine vinegar (or lemon juice) and 1 teaspoon olive oil to brighten flavors. Taste and adjust salt and pepper as needed. If soup thickened too much while standing, stir in reserved hot liquid or additional broth to loosen to desired consistency.

Serve

Ladle soup into bowls. Top each serving with a generous sprinkle of grated Parmesan and the remaining chopped parsley. Drizzle a little extra-virgin olive oil over each bowl if desired. Serve immediately.