Pasta e Fagioli Soup (Italian Pasta and Bean Soup) from Closet Cooking

A tasty Italian style bean and pasta soup with Italian sausage and plenty of vegetables.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
  • 1/2 pound Italian sausage, casings removed (omit for vegetarian)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/2 teaspoon fennel seeds, toasted and ground
  • 1/4 cup white wine or chicken broth
  • 4 cups chicken or vegetable broth
  • 1 (15 ounce) can diced tomatoes
  • 2 (15 ounce) cans cannellini beans
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1 (2 inch) piece parmesan rind
  • 1 cup ditalini pasta
  • salt and pepper to taste
  • parsley, chopped (optional)
  • parmesan, grated (optional)
  1. Cook the sausage in a large sauce pan over medium-high heat and set aside.
  2. Add the oil, onions, carrots and celery to the pan and saute until tender, about 10-15 minutes.
  3. Add the garlic, red pepper flakes and fennel seeds and saute until fragrant, about a minute.
  4. Add the wine and deglaze the pan.
  5. Add the broth, sausage, tomatoes, beans, tomato paste, oregano, bay leaf and parmesan rind, bring to a boil, reduce the heat and simmer for 15 minutes. (If you have the time this soup will benefit from being simmered longer.)
  6. Add the pasta and simmer until it is cooked al-dente, about 6-8 minutes.
  7. Season with salt and pepper and serve garnished with parsley and parmesan.