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Pasta fazoolander

Pasta Fazoolander - Italian Bean Soup with Herbs & Crusty Bread

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.