Pasta E Fagioli Recipe

Prepare the broth

In a 4-5 quart pot, combine 6 cups broth, 1 cup crushed tomatoes, 2 tablespoons tomato paste, 1 cup water, and 1 bay leaf. Stir to combine and bring to a gentle simmer over medium heat.

Sauté aromatics

While broth warms, heat 2 tablespoons olive oil in a skillet or the same pot over medium heat. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Add the sautéed vegetables to the simmering broth and stir to integrate.

Add beans and seasoning

Stir 2 cups drained cannellini beans into the pot along with 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon red pepper flakes (if using). Simmer gently for 8–10 minutes so flavors meld.

Cook the vermicelli

Add 2 ounces broken vermicelli to the simmering soup. If the soup seems too thick, add up to 1/2 cup additional water or broth. Cook until the pasta is al dente, about 4–6 minutes depending on thickness, stirring occasionally to prevent sticking.

Season the soup with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt, pepper, or red pepper flakes as desired. Remove and discard the bay leaf.

Remove the pot from heat and stir in 2 tablespoons chopped fresh parsley and 1 tablespoon extra-virgin olive oil. Let the soup rest 2 minutes to let flavors settle.

Ladle into bowls and serve hot, topped with grated Parmesan (about 1/2 cup divided) and additional parsley if desired.