Pasta Fagioli Recipe

Prepare aromatics

Heat a large heavy pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When the oil shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Season with a pinch of salt to help draw out moisture.

Add garlic and tomato paste

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly — this deepens flavor.

Add tomatoes and stock

Pour in the crushed tomatoes and the optional diced tomatoes with their juices (if using). Stir to combine, scraping any browned bits from the bottom of the pot. Add 6 cups of stock, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a gentle simmer.

Simmer and season

Reduce heat to low and let the soup simmer gently, uncovered, for 15–20 minutes to allow flavors to meld. Taste and add 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). If the soup tastes flat, add a splash of lemon juice later when finishing.

Add beans

Stir in the drained and rinsed cannellini beans and simmer 5–10 minutes more so the beans heat through and absorb flavor.

Cook pasta in soup

Bring the soup back to a gentle simmer. Add 1 cup dried small pasta and stir frequently to prevent sticking. Cook until the pasta is al dente, 8–12 minutes depending on shape, following the package timing but checking early. If the soup becomes too thick, add 1/2 cup to 1 cup extra hot stock or water to reach desired consistency.

Add greens and finish

When the pasta is nearly done, stir in 2 cups baby spinach (if using) and 2 tablespoons chopped fresh parsley. Cook 1–2 minutes until the spinach wilts. Remove and discard the bay leaf. Stir in 1 teaspoon fresh lemon juice and taste for seasoning; adjust salt, pepper, or red pepper flakes (up to 1 teaspoon) as desired.

Serve

Ladle the pasta e fagioli into bowls and top with grated Parmesan cheese (about 1 tablespoon per serving) and extra parsley or red pepper flakes if desired. Serve hot with crusty bread.