Hearty Autumn Pasta e Fagioli

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Welcome to the cozy, comforting world of Hearty Autumn Pasta e Fagioli! This classic Italian soup is perfect for chilly days, packed with seasonal veggies, and bursting with flavor. It’s a one-pot wonder that’s both nourishing and satisfying.

Ingredients for Hearty Autumn Pasta e Fagioli

The base of this soup starts with olive oil, which not only carries the flavors but also adds a touch of richness. Onions and garlic bring an aromatic depth, essential for any savory dish. We add carrots, celery, and zucchini for a mix of texture, sweetness, and a hint of earthiness. The dried thyme and rosemary infuse the soup with an herbaceous aroma, while a bay leaf adds subtle complexity. The heart of our soup is the diced tomatoes and vegetable broth, creating a robust base. Cannellini beans provide creaminess and protein. Ditalini pasta gives the dish substance, making it a meal in itself. Finally, Parmesan cheese and fresh parsley elevate the flavors just before serving.

Tips & Tricks

  • For a vegan version, simply omit the Parmesan cheese or use a vegan alternative.
  • If you prefer a thicker soup, mash some of the beans before adding them to the pot.
  • Feel free to swap the ditalini pasta with any small pasta you have on hand.

Serving Suggestions

Serve this soup with a slice of crusty whole-grain bread for dipping. A side salad with a light vinaigrette pairs wonderfully, balancing the heartiness of the soup.

Frequently Asked Questions

Can I freeze this soup?
Yes, but it's best to freeze it before adding the pasta to avoid it getting mushy. Add fresh pasta when reheating.
What can I use instead of cannellini beans?
Navy beans or great northern beans are excellent substitutes.

Hearty Autumn Pasta e Fagioli Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the onions and garlic, stirring them around until they become translucent and release a wonderful aroma that fills your kitchen.

Next, toss in the carrots, celery, and zucchini. Cook them until they just start to soften. This usually takes about 5 minutes, and it’s a great time to enjoy the colorful medley in your pot.

Sprinkle in the thyme and rosemary, and add the bay leaf. These herbs work their magic in the background, so don’t skip them.

Pour in the diced tomatoes and vegetable broth. Bring the pot to a gentle simmer. This is where the flavors start mingling beautifully.

Add the cannellini beans and let everything simmer for about 15 minutes. This time allows the beans to absorb the flavors and the soup to thicken slightly.

Stir in the ditalini pasta. Cook until the pasta is al dente, around 8 minutes. Be sure to stir occasionally, so the pasta doesn’t stick.

Season the soup with salt and pepper to your taste. Remember, the Parmesan cheese will add a bit of saltiness too.

Finally, remove the pot from the heat. Serve the soup hot, garnished with a generous sprinkle of Parmesan cheese and a handful of fresh parsley.

Why You'll Love This Recipe

  • Perfectly captures the flavors and vibes of autumn.
  • One-pot meal — minimal cleanup required!
  • Vegetarian-friendly and easily adaptable for vegans.
  • Rich in fiber and protein, keeping you full longer.

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 can (28 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained
1 cup ditalini pasta
Salt and pepper to taste
1/4 cup grated Parmesan cheese for garnish
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sauté until translucent and fragrant.
3. Stir in the carrots, celery, and zucchini, cooking until they begin to soften.
4. Sprinkle in the thyme, rosemary, and add the bay leaf.
5. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
6. Add the cannellini beans and let simmer for 15 minutes.
7. Stir in the pasta and cook until al dente, approximately 8 minutes.
8. Season with salt and pepper to taste.
9. Remove from heat and serve hot, garnished with Parmesan cheese and fresh parsley.

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