Recipe
Southern Italian Pasta Fagioli
Our traditional Italian Pasta Fagioli recipe is a spoonful of yum! Tiny but not teeny ditalini pasta combines with beans (“fagioli”) and a vegetable medley in a light satisfying broth. This soup is the perfect comfort meal. Cozy up and enjoy!
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Made With
Soothing soup, Southern Italian style! Savory beef bouillon and kidney beans meld with earthy carrots, celery, onions, and tomatoes for a deep bowl of comfort. Garlic abounds in this flavorful dish, with a dash of pepper and basil for a medley of tasty. This traditional Italian Pasta Fagioli Recipe is an evening remembered.
Ingredients
- 1 Tbsp olive oil
- ½ cup carrot, finely chopped
- ½ cup celery, finely chopped
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- 4 cups water
- 4 beef bouillon cubes
- 1 can (14½ oz) diced tomatoes, undrained
- 1 tsp dried basil leaves
- ½ tsp ground black pepper
- 1 cup Ronzoni® Ditalini
- 1 can (19 oz) red kidney beans, undrained
- grated Parmesan cheese (optional)
Instructions
- In large saucepan over medium heat, heat olive oil; add carrot, celery, onion and garlic.
- Cook, stirring occasionally, 10 minutes or until vegetables are tender.
- Stir in water, bouillon, tomatoes with juice, basil and pepper; heat to boiling.
- Stir in pasta; reduce heat to medium-high.
- Cook 10 minutes, stirring frequently to prevent sticking, or until pasta is tender.
- Stir in beans.
- Drizzle each serving with olive oil and sprinkle with grated Parmesan cheese, if desired.
Pro Tip
No Ditalini on-hand? Looking to switch it up? Acini di Pepe, Small Rigatoni, Orzo, Small Shells, and Rings are all suitable and tasty sub-ins for this pasta fagioli recipe.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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