When the temperature drops and you’re craving something warm, hearty, and soul-hugging, this Pasta Fazoolander with Italian Herbs and Crusty Bread is exactly what you need. A playful name for a classic dish, this comforting bowl is a flavorful twist on traditional pasta fazool—infused with aromatic Italian herbs, hearty beans, and tender pasta. It’s got the rich, earthy depth you want in winter soups, with enough personality to keep things interesting. Whether you’re after a classic pasta fazool recipe, a nod to a white pasta fazool, or simply a satisfying bean soup, this dish hits all the right notes. Perfect for a vegetarian dinner, a cozy lunch, or a leftover-worthy meal for the next day.
Pasta Fazoolander - Italian Bean Soup with Herbs & Crusty Bread
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Italian
Large Dutch oven or heavy-bottomed soup pot This is ideal for simmering the soup slowly and evenly. A large stockpot also works.
Wooden spoon or silicone spatula Great for stirring aromatics and scraping up any flavor bits from the bottom of the pot.
Chef’s knife and cutting board Essential for prepping your vegetables quickly and safely.
Can opener and colander You’ll need both to open and drain the canned beans efficiently.
Ladle Makes serving much easier and neater.
Grater If you're adding Parmesan cheese, a microplane or box grater works perfectly.
Toaster oven or standard oven For warming or toasting your crusty bread.
For the Soup Base
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 2 celery stalks chopped
- 2 carrots peeled and diced
- 4 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
For the Broth and Beans
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 28-ounce can diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon tomato paste
For the Pasta
- 1 cup ditalini or elbow macaroni or substitute with small tortellini for added richness
Finishing Touches
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh basil torn (or 1 teaspoon dried)
- Grated Parmesan cheese optional for vegetarian diets
- Crusty bread for serving
- Extra-virgin olive oil for drizzling
Sauté Aromatics
Heat olive oil in a Dutch oven over medium heat. Add onions, celery, and carrots and cook until they begin to soften, about 5–7 minutes. Add the minced garlic, red pepper flakes (if using), and all the dried herbs. Stir and sauté for another 1–2 minutes until the garlic is fragrant.
Build the Base
Add tomato paste and stir it into the vegetable mixture. Cook for 1 minute to caramelize slightly, which deepens the flavor. Then add the diced tomatoes (with their juices), cannellini beans, red kidney beans, bay leaf, vegetable broth, and water. Season with salt and pepper.
Simmer
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. This helps meld the flavors and slightly reduce the liquid for a richer texture.
Add the Pasta
Stir in the pasta and cook until al dente, about 8–10 minutes. Keep an eye on the soup and stir occasionally to prevent sticking. If using tortellini, follow package directions and cook slightly shorter to prevent over-softening.
Add Greens and Fresh Herbs
Once the pasta is tender, stir in the baby spinach until wilted. Turn off the heat and remove the bay leaf. Stir in the chopped fresh parsley and basil.
Serve It Up
Ladle the soup into bowls and top with grated Parmesan if desired. Drizzle with extra-virgin olive oil for a glossy finish. Serve with slices of warm, crusty bread to soak up every drop of that savory broth.
Pairings
This pasta fazoolander pairs beautifully with a variety of sides and beverages:
- Crusty Bread: A must-have. Look for a rustic sourdough or Italian loaf. Rub it with garlic and toast it with olive oil for an extra layer of flavor.
- Simple Salad: Try an arugula salad with lemon vinaigrette or a classic Caesar to balance the richness of the soup.
- Wine Pairing: A medium-bodied Chianti or Montepulciano complements the herbal notes of the dish. For a white wine, a dry Pinot Grigio works beautifully.
- Non-alcoholic: A sparkling water with lemon or a lightly sweetened iced herbal tea helps refresh the palate.
- Dessert: Finish off your meal with biscotti or a slice of olive oil cake for a sweet yet not overly heavy ending.
FAQs
1. Can I make this a vegetarian pasta fazool recipe?
Absolutely—this version already is! Just skip the Parmesan or choose a vegetarian-friendly version. The use of vegetable broth and fresh herbs makes it perfect for those looking for a flavorful vegetarian pasta fazool recipe.
2. What type of beans work best?
Cannellini and red kidney beans are classic, but feel free to use Great Northern or navy beans. They all add a creamy, hearty texture that defines this bean soup.
3. Can I use other pasta shapes?
Yes! While ditalini is traditional, small shells, elbows, or even orecchiette can work. If you're looking for something more decadent or fun, try using cheese-stuffed tortellini for a rich, satisfying twist.
4. Is this the same as pasta e fagioli soup allrecipes offers?
It’s similar but with a personalized spin. Inspired by the beloved classic from places like food wishes or pasta e fagioli soup allrecipes, this version leans into rustic Italian herbs and spinach for added freshness and texture.
5. Can I make a white version of this soup?
Yes! To make a white pasta fazool, omit the tomatoes and tomato paste, and increase the vegetable broth slightly. Add a splash of cream or a spoonful of ricotta for added body, and you’ve got a delicious spinach white bean pasta soup alternative.
