Pasta e Fagioli with Beans & Greens — Cozy Fall Soup

🇮🇹 A Classic Bowl of Italian Comfort

There’s something irresistibly cozy about pasta e fagioli (pasta and beans) 🫘—the kind of soup that feels like a hug in a bowl. Whether you call it pasta fazool or pasta e fagioli, this Italian staple has been passed down through generations, varying from village to village.

In this version, a base of soffritto (onion, carrot, and celery) meets tender cannellini beans, ditalini pasta, and a swirl of tomato broth. Add a handful of greens for balance, and if you’re feeling indulgent, a touch of ground beef gives it that extra heartiness.

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🥕 Building the Base

Start with a generous drizzle of olive oil in your Dutch oven, and if you’re using beef, brown it until fragrant and golden. Then in goes your holy trinity — onion, carrot, and celery — cooked low and slow until sweet. Garlic, oregano, thyme, and a pinch of chili bring everything to life 🌶️.

Once your kitchen smells heavenly, stir in tomato paste to caramelize, then deglaze with white wine or a splash of stock and vinegar to lift those golden bits off the pot. That’s the flavor magic right there! ✨

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🍅 Beans, Pasta & Greens

Pour in your stock, crushed tomatoes, and beans — but here’s the trick 💡: mash half a can of beans before adding them. This thickens the soup naturally without any cream. Toss in your Parmesan rind, bay leaf, and rosemary sprig for deep umami richness.

When the soup starts simmering gently, it’s time for ditalini — small, chewy pasta that soaks up all that flavor. Keep it brothy and stir often. Once the pasta is just tender, stir in your kale or escarole until just wilted and bright green. Finish with a squeeze of lemon juice, salt, and pepper to taste.

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🍋 To Serve

Ladle the soup into warm bowls, top with freshly grated Parmesan, maybe a sprinkle of basil, and serve with crusty bread on the side 🥖.

It’s hearty, balanced, and full of layers — the perfect bowl for chilly nights or a Sunday supper with friends.

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💡 Chef’s Tips

• 🫘 Mash half the beans to create a creamy texture without dairy.
• 🍷 Swap wine for stock + a touch of vinegar for an alcohol-free version.
• 🌿 Spinach makes a fine stand-in for kale or escarole — just add it last.
• 🧀 Save Parmesan rinds in the freezer; they add instant flavor to soups and sauces.
• 🍅 Go meatless with vegetable stock for a traditional Italian version.

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❓ FAQ

Can I make this vegetarian or vegan?
Yes! Just omit the beef and use vegetable stock. For vegan, skip Parmesan or use miso or nutritional yeast for umami.

What’s a good substitute for the wine?
Use the same amount of stock plus a teaspoon of white wine vinegar or lemon juice — it mimics that subtle tang.

How do I prevent the pasta from getting mushy?
Cook the pasta to al dente and know it’ll continue soaking broth. For meal prep, cook pasta separately and add when serving.

Is pasta e fagioli traditionally made with meat?
Most Italian families make it meatless — this version just adds an optional layer of richness.

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❤️ What People Are Saying

“Loved the mash-half-the-beans trick—so creamy without cream. I went meatless and it was still super hearty.” — Lara G. ⭐⭐⭐⭐⭐

“Swapped wine for stock + vinegar. Perfect for a weeknight—kids asked for seconds!” — Samir ⭐⭐⭐⭐⭐

“I made the rosemary and bay version — tasted like home.” — Alessia ⭐⭐⭐⭐

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🥄 Nutrition (per serving)

Calories: 500 | Protein: 28g | Carbs: 58g | Fiber: 10g | Fat: 18g | Sodium: 900mg

A bowl of pure comfort — balanced, nourishing, and deeply Italian 🇮🇹✨.