Pasta E Fagioli Soup II

This comforting Pasta e Fagioli Soup is vegetarian and made with cannellini beans, ditalini pasta, veggies and lots of love.
Course Soup
Cuisine American
Keyword pasta bake, Pasta E Fagioli Soup, soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Lyuba Brooke


  • 2 Tbsp olive oil
  • 2 medium carrots diced
  • 1 medium Vidalia onion diced
  • 1 cup diced celery
  • 3 large garlic cloves minced
  • 1 14.5 oz can of tomatoes I prefer fire roasted
  • 4 oz tomato sauce
  • 1 15- oz can of cannelloni beans
  • 4 cups of vegetable broth
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary minced
  • 2 tsp fresh basil minced
  • salt fresh cracked pepper
  • 1 1/2 cups uncooked ditalini pasta cooked separately
  • Grated Parmesan cheese for topping


  1. Cook ditalini, drain and set aside.
  2. Preheat olive oil in a large pot, over medium heat.
  3. Add diced onion, diced carrots and diced celery. Saute until vegetable start to soften.
  4. Add minced garlic and saute until fragrant.
  5. Add can of tomatoes (don't drain), make sure they are diced as well. Stir well.
  6. Drain beans and add them to the pot as well.
  7. Add stock and tomato sauce, stir well. Raise heat to medium-high and bring soup to boil. Once it starts to boil, lower heat back to medium.
  8. Add salt, pepper, thyme, basil and rosemary. Stir, cover and cook for 10-15 minutes.
  9. Add cooked pasta and cook for another 5 minutes.
  10. Add some grated Parmesan cheese on top of each bowl as you serve it.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.