18 Hearty Pasta Fagioli Recipes Delicious

Craving a bowl of something warm, comforting, and utterly delicious? Look no further than these 18 Hearty Pasta Fagioli recipes that promise to satisfy your soul and your taste buds. Perfect for those chilly evenings or when you’re in need of a quick, nourishing meal, this roundup is your go-to guide for the best versions of this classic comfort food. Dive in and discover your next favorite dish!

Classic Pasta Fagioli with Pancetta

Sometimes, all you need is a bowl of comforting pasta fagioli to make the day better. This version, with crispy pancetta, is a hearty twist on the classic.

Ingredients

• 1 cup diced pancetta
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained
• 4 cups chicken stock
• 1 cup ditalini pasta
• A couple of fresh rosemary sprigs
• Salt and pepper, just enough to season
• A splash of red wine vinegar
• Grated Parmesan, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add pancetta and cook until crispy, about 5 minutes.
2. Toss in the onion and garlic, sautéing until soft, around 3 minutes. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Stir in the beans and chicken stock, bringing the mix to a boil.
4. Add the pasta and rosemary, cooking according to pasta package instructions, usually 8-10 minutes. Tip: Stir occasionally to prevent sticking.
5. Once the pasta is al dente, remove the rosemary sprigs. Season with salt, pepper, and a splash of red wine vinegar. Tip: The vinegar brightens the dish.
6. Serve hot, topped with grated Parmesan.

Zesty and rich, this pasta fagioli balances creamy beans with the salty crunch of pancetta. Try it with a side of crusty bread for dipping.

Vegetarian Pasta Fagioli with Spinach

You’ll love this Vegetarian Pasta Fagioli with Spinach for its hearty flavors and simplicity. Perfect for a cozy night in, it’s a dish that promises comfort in every bite.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• A couple of handfuls of fresh spinach
• Salt and pepper, just enough to season
• A splash of red wine vinegar
• A sprinkle of grated Parmesan for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Use a heavy-bottomed pot for even heat distribution.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Pour in diced tomatoes and vegetable broth. Bring to a simmer.
5. Add cannellini beans and ditalini pasta. Cook for 10 minutes, stirring occasionally.
6. Throw in spinach and cook until just wilted, about 2 minutes. Tip: Adding spinach last preserves its color and nutrients.
7. Season with salt, pepper, and a splash of red wine vinegar. Stir well.
8. Serve hot, sprinkled with grated Parmesan.

This dish boasts a creamy texture from the beans, balanced by the tang of tomatoes and vinegar. Try serving it with crusty bread for dipping.

Slow Cooker Pasta Fagioli

Out of all the hearty, comforting dishes out there, Slow Cooker Pasta Fagioli stands out for its simplicity and depth of flavor. Perfect for those busy days when you want something delicious without the fuss.

Ingredients

• 1 lb ground beef
• a couple of carrots, diced
• 2 celery stalks, chopped
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• a splash of olive oil
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup ditalini pasta
• a pinch of salt and pepper
• 1 tsp dried oregano
• 1 tsp dried basil

Instructions

1. Heat a splash of olive oil in a skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
2. Transfer the beef to your slow cooker. Add the carrots, celery, onion, and garlic. Tip: Sautéing the veggies first can deepen the flavors, but it’s optional.
3. Pour in the beef broth and diced tomatoes. Stir in the kidney beans, white beans, oregano, basil, salt, and pepper.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: The longer it cooks, the more the flavors meld.
5. About 30 minutes before serving, stir in the ditalini pasta. Cover and cook until the pasta is al dente, about 20-25 minutes.

Comforting and rich, this Pasta Fagioli has a perfect balance of creamy beans and tender pasta. Serve with a sprinkle of Parmesan and a side of crusty bread for dipping.

Spicy Pasta Fagioli with Chorizo

Spicy pasta fagioli with chorizo is a hearty, flavor-packed dish that’s perfect for chilly nights. Simple to make, it combines the smokiness of chorizo with the comforting warmth of beans and pasta.

Ingredients

• 1 cup diced chorizo
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup ditalini pasta
• A pinch of red pepper flakes
• Salt, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until crispy, about 5 minutes.
2. Throw in the onion and garlic, sautéing until soft, around 3 minutes. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Stir in beans, tomatoes, broth, and red pepper flakes. Bring to a boil.
4. Add pasta, reducing heat to a simmer. Cook for 10 minutes, stirring occasionally. Tip: The pasta should be al dente, not mushy.
5. Season with salt. Tip: Taste as you go to avoid over-salting.
6. Garnish with parsley before serving.

Perfectly balanced, this dish offers a creamy texture from the beans, a kick from the chorizo, and a fresh finish from the parsley. Serve with crusty bread to soak up the broth.

Pasta Fagioli Soup with Kale

Must-try Pasta Fagioli Soup with Kale is hearty, nutritious, and packed with flavor. Perfect for a cozy night in.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, rinsed
• 4 cups chicken broth
• 1 cup ditalini pasta
• 2 cups kale, chopped
• A splash of red wine vinegar
• Salt and pepper to season

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrot, and celery. Cook until soft, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking.
4. Pour in diced tomatoes and beans. Stir to combine.
5. Add chicken broth and bring to a boil.
6. Tip: For a richer flavor, let it simmer for 10 minutes before adding pasta.
7. Stir in ditalini pasta. Cook according to package instructions, usually 8-10 minutes.
8. Add kale and a splash of red wine vinegar. Cook until kale is wilted, about 2 minutes.
9. Tip: Add more broth if the soup is too thick for your liking.
10. Season with salt and pepper. Serve hot.

Outstandingly creamy with a slight tang from the vinegar, this soup is a crowd-pleaser. Try topping with grated Parmesan for an extra flavor boost.

Easy Pasta Fagioli with Cannellini Beans

Let’s dive into a comforting bowl of pasta fagioli that’s as easy to make as it is delicious. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 2 tbsp olive oil
• a couple of garlic cloves, minced
• 1 small onion, diced
• a splash of red wine (optional)
• 1 can (15 oz) cannellini beans, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup ditalini pasta
• a handful of fresh parsley, chopped
• salt and pepper to get it just right

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Don’t let the oil smoke.
2. Add garlic and onion, sauté until soft, about 3 minutes. Tip: Stir constantly to avoid burning.
3. Pour in a splash of red wine, let it simmer for 1 minute to cook off the alcohol.
4. Stir in cannellini beans and diced tomatoes, cook for another 2 minutes.
5. Add broth, bring to a boil. Tip: A rolling boil ensures everything cooks evenly.
6. Throw in the ditalini pasta, reduce heat to a simmer, cook for 10 minutes or until pasta is al dente.
7. Season with salt and pepper, sprinkle with fresh parsley before serving.

Packed with creamy beans and tender pasta, this dish is a texture lover’s dream. Serve with a crusty bread to soak up every last bit of the savory broth.

Pasta Fagioli with Italian Sausage

Nothing beats a hearty bowl of Pasta Fagioli with Italian Sausage on a chilly evening. This classic dish is a comforting blend of savory sausage, tender pasta, and creamy beans.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• a couple of carrots, chopped
• a couple of celery stalks, chopped
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained
• 1 cup ditalini pasta
• a splash of red wine (optional)
• salt and pepper
• a handful of fresh parsley, chopped
• grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
2. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
3. Pour in the crushed tomatoes and chicken broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Stir in the cannellini beans and ditalini pasta. Simmer until the pasta is al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
5. If using, add a splash of red wine for depth of flavor. Season with salt and pepper to taste.
6. Garnish with fresh parsley and grated Parmesan cheese before serving. Tip: Let the soup sit for 5 minutes off the heat to thicken slightly.

Just like that, you’ve got a bowl of Pasta Fagioli that’s rich, flavorful, and utterly satisfying. The sausage adds a spicy kick, while the beans and pasta make it filling. Serve with crusty bread for dipping.

Gluten-Free Pasta Fagioli

Make this gluten-free pasta fagioli when you need a hearty, comforting bowl without the gluten. It’s packed with flavor and easy to whip up.

Ingredients

• a couple of tablespoons of olive oil
• half an onion, diced
• a couple of cloves of garlic, minced
• a can of diced tomatoes
• a can of cannellini beans, rinsed
• 4 cups of gluten-free chicken broth
• a cup of gluten-free pasta
• a splash of balsamic vinegar
• a handful of fresh parsley, chopped
• salt and pepper to season

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until soft, about 5 minutes.
3. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Stir in diced tomatoes and cannellini beans. Cook for another 3 minutes.
5. Pour in gluten-free chicken broth. Bring to a boil.
6. Add gluten-free pasta. Cook according to package instructions, usually 8-10 minutes.
7. Tip: Stir occasionally to prevent sticking.
8. Once pasta is al dente, remove from heat. Stir in balsamic vinegar and chopped parsley.
9. Season with salt and pepper. Taste and adjust if needed.
10. Tip: Let it sit for 5 minutes before serving to thicken slightly.

Rich in texture with a tangy kick from the balsamic, this dish is a crowd-pleaser. Serve with a sprinkle of extra parsley on top for a fresh finish.

Pasta Fagioli with Rosemary and Garlic

Makes you wonder why you ever ordered takeout, this Pasta Fagioli with Rosemary and Garlic is a hearty, flavor-packed meal that’s simpler to make than you’d think. Perfect for those chilly evenings when only a bowl of comfort will do.

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 sprig of rosemary, leaves picked and chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 4 cups chicken stock
• A splash of red wine vinegar
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add minced garlic and chopped rosemary, sauté for 1 minute until fragrant.
3. Tip in the cannellini beans, stir to coat with the oil and herbs.
4. Pour in the chicken stock, bring to a boil.
5. Add the ditalini pasta, reduce heat to a simmer, cook for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in a splash of red wine vinegar, season with salt and pepper, cook for another 2 minutes.
7. Remove from heat, let it sit for 2 minutes to thicken slightly.

Zesty with a hint of earthiness from the rosemary, this dish boasts a creamy texture with a slight bite from the pasta. Serve with a drizzle of olive oil and a sprinkle of grated Parmesan for an extra layer of flavor.

Quick Pasta Fagioli with Tomato Basil

Easy to whip up, this Quick Pasta Fagioli with Tomato Basil is your go-to for a hearty, flavorful meal in no time.

Ingredients

• 2 cups of ditalini pasta
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 can (15 oz) of cannellini beans, drained
• 1 can (14.5 oz) of diced tomatoes
• A handful of fresh basil, chopped
• 4 cups of vegetable broth
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Tip in the diced tomatoes and cook for 2 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Add the ditalini pasta and cook for 8 minutes, stirring now and then to prevent sticking.
6. Stir in the cannellini beans and cook for another 2 minutes until everything is heated through.
7. Throw in the chopped basil and season with a pinch of salt and pepper right before serving.

Perfectly balanced, this dish offers a creamy texture from the beans with a fresh kick from the basil. Serve it with a sprinkle of Parmesan on top for an extra flavor boost.

Pasta Fagioli with Parmesan Cheese

Dive into this hearty Pasta Fagioli, a comforting bowl that’s perfect for any night. It’s packed with flavor and topped with a generous sprinkle of Parmesan cheese.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 4 cups chicken broth
• 1 cup ditalini pasta
• A splash of red wine vinegar
• A couple of fresh basil leaves, chopped
• Salt and pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrot, and celery. Cook until soft, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking.
4. Pour in diced tomatoes and beans. Stir well.
5. Add chicken broth and bring to a boil.
6. Tip: Skim off any foam that rises to the top.
7. Stir in ditalini pasta. Cook for 8 minutes or until al dente.
8. Add a splash of red wine vinegar and basil. Season with salt and pepper.
9. Tip: Taste and adjust seasoning before serving.
10. Serve hot, topped with Parmesan cheese.

Zesty and comforting, this Pasta Fagioli has a creamy texture with a slight tang from the vinegar. Try serving it with a side of crusty bread for dipping.

Hearty Pasta Fagioli with Ground Beef

Savory and satisfying, this Hearty Pasta Fagioli with Ground Beef is a one-pot wonder that’s perfect for busy weeknights. Packed with protein and fiber, it’s a meal that’ll keep you full and happy.

Ingredients

• 1 lb ground beef
• 2 cups ditalini pasta
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• a splash of olive oil
• a couple of bay leaves
• 1 tsp dried oregano
• salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
3. Toss in the diced onion, chopped carrots, and celery. Cook until veggies soften, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the beef broth, diced tomatoes, kidney beans, bay leaves, and oregano. Bring to a boil.
6. Add the ditalini pasta and reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Tip: Keep an eye on the pasta to avoid overcooking.
7. Season with salt and pepper, then remove the bay leaves before serving. Tip: Let it sit for 5 minutes off the heat to thicken.

Warm and comforting, this dish has a rich broth with tender pasta and hearty beef. Serve with a sprinkle of Parmesan and crusty bread for dipping.

Pasta Fagioli with Fresh Herbs

Craving a hearty, herb-packed meal? Pasta Fagioli with Fresh Herbs is your go-to dish, blending creamy beans and al dente pasta in a savory broth.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) cannellini beans, rinsed
• 4 cups chicken broth
• 1 cup ditalini pasta
• A handful of fresh parsley, chopped
• A couple of fresh basil leaves, torn
• Salt and pepper to season
• A splash of red wine vinegar
• Grated Parmesan for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Use a heavy-bottomed pot for even heat distribution.
2. Add onion, garlic, carrot, and celery. Cook until soft, about 5 minutes.
3. Stir in beans and chicken broth. Bring to a boil. Tip: Rinsing the beans removes excess sodium.
4. Add pasta. Cook according to package instructions, usually 8-10 minutes.
5. Reduce heat. Stir in parsley, basil, salt, and pepper. Simmer for 2 minutes. Tip: Fresh herbs add brightness; add them last to preserve flavor.
6. Finish with a splash of red wine vinegar for acidity.
7. Serve hot, topped with grated Parmesan.

Mouthwatering and comforting, this dish boasts a creamy texture with a punch of fresh herbs. Try serving it with crusty bread for dipping.

Pasta Fagioli with Olives and Capers

Kickstart your meal with this hearty Pasta Fagioli, packed with olives and capers for a tangy twist. Perfect for a cozy dinner, it’s simple yet full of flavor.

Ingredients

• 2 cups of ditalini pasta
• a splash of olive oil
• 3 cloves of garlic, minced
• a couple of celery stalks, diced
• 1 can (15 oz) of cannellini beans, drained
• 1 can (14.5 oz) of diced tomatoes
• a handful of pitted kalamata olives, sliced
• a tablespoon of capers
• 4 cups of vegetable broth
• a pinch of red pepper flakes
• salt to your liking

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the minced garlic and diced celery, sautéing until soft, about 3 minutes.
3. Tip: Don’t let the garlic brown to avoid bitterness.
4. Stir in the cannellini beans, diced tomatoes, olives, and capers.
5. Pour in the vegetable broth and bring to a boil.
6. Add the ditalini pasta and a pinch of red pepper flakes.
7. Cook for 10 minutes, stirring occasionally, until pasta is al dente.
8. Tip: Keep an eye on the pasta to prevent overcooking.
9. Season with salt as needed.
10. Tip: Taste as you go to adjust seasoning perfectly.

Enjoy this dish’s creamy beans and al dente pasta, with briny pops from olives and capers. Serve with crusty bread to soak up the flavorful broth.

Pasta Fagioli with Roasted Vegetables

Warm up your kitchen with this hearty Pasta Fagioli, packed with roasted vegetables for a smoky depth. Perfect for a cozy night in, it’s a bowl of comfort that’s both nutritious and satisfying.

Ingredients

• 2 cups of diced carrots
• 2 cups of chopped zucchini
• 1 cup of diced onions
• 3 cloves of garlic, minced
• A splash of olive oil
• 1 can (15 oz) of cannellini beans, rinsed
• 1 can (28 oz) of crushed tomatoes
• A couple of cups of vegetable broth
• 1 cup of ditalini pasta
• A pinch of salt and pepper
• A handful of fresh basil, chopped

Instructions

1. Preheat your oven to 400°F.
2. Toss the carrots, zucchini, onions, and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes until the vegetables are tender and slightly charred.
4. Tip: Stir the veggies halfway through for even roasting.
5. In a large pot, combine the roasted vegetables, cannellini beans, crushed tomatoes, and vegetable broth.
6. Bring to a boil, then simmer for 10 minutes.
7. Add the ditalini pasta and cook for another 8 minutes, or until al dente.
8. Tip: Keep an eye on the pasta to avoid overcooking.
9. Stir in the fresh basil just before serving.
10. Tip: For extra flavor, drizzle with a bit more olive oil on top.

You’ll love the creamy beans against the al dente pasta, with roasted veggies adding a sweet, smoky note. Serve with a sprinkle of Parmesan or crusty bread on the side for dipping.

Pasta Fagioli with a Kick of Chili Flakes

Everyone needs a hearty, flavorful pasta dish in their repertoire, and this Pasta Fagioli with a Kick of Chili Flakes is just that. Easy to whip up, it’s packed with bold flavors and a comforting texture.

Ingredients

• 2 cups of ditalini pasta
• a splash of olive oil
• 3 cloves of garlic, minced
• a couple of pinches of chili flakes
• 1 can (15 oz) of cannellini beans, drained
• 1 can (14.5 oz) of diced tomatoes
• 4 cups of vegetable broth
• a handful of fresh parsley, chopped
• salt to your liking

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the minced garlic and a couple of pinches of chili flakes. Sauté for about 1 minute until fragrant.
3. Tip in the diced tomatoes and cannellini beans. Stir well to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Add the ditalini pasta to the pot. Cook according to the package instructions, usually about 8 minutes.
6. Once the pasta is al dente, remove the pot from the heat. Stir in the chopped parsley and salt to your liking.
7. Let the soup sit for 5 minutes before serving to allow the flavors to meld.

Unbelievably comforting, this dish boasts a creamy texture from the beans with a spicy kick. Serve it with a sprinkle of extra chili flakes and a side of crusty bread for dipping.

Pasta Fagioli with Sundried Tomatoes

Hungry for a hearty, flavorful dish that’s easy to whip up? Pasta Fagioli with Sundried Tomatoes combines creamy beans, al dente pasta, and the tangy punch of sundried tomatoes in one pot.

Ingredients

• 2 cups of ditalini pasta
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 can of cannellini beans, rinsed
• A handful of sundried tomatoes, chopped
• 4 cups of vegetable broth
• A pinch of red pepper flakes
• Salt, just enough to season
• A sprinkle of Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown.
3. Stir in the cannellini beans and sundried tomatoes. Cook for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Tip: Use a wooden spoon to scrape any bits off the bottom.
5. Add the ditalini pasta. Cook for 8 minutes, stirring occasionally.
6. Season with salt. Simmer for another 2 minutes until the pasta is al dente.
7. Remove from heat. Let it sit for 2 minutes to thicken.

Ladle into bowls and top with Parmesan cheese. The pasta should be tender, with a creamy broth and bursts of tangy sundried tomatoes. Perfect with a side of crusty bread for dipping.

Pasta Fagioli with Mushrooms and Thyme

Every now and then, a bowl of Pasta Fagioli hits the spot just right. This version, packed with mushrooms and thyme, is no exception.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• A couple of carrots, chopped
• A couple of celery stalks, chopped
• 8 oz mushrooms, sliced
• 1 tsp dried thyme
• A splash of red wine (optional)
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 1 cup ditalini pasta
• Salt and pepper to taste
• A handful of fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Cook until soft, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking.
4. Add mushrooms and thyme. Cook until mushrooms release their liquid, about 3 minutes.
5. Pour in red wine if using. Let it simmer until reduced by half, about 2 minutes.
6. Add vegetable broth, tomatoes, and beans. Bring to a boil.
7. Tip: Skim off any foam that rises to the top for a clearer broth.
8. Stir in pasta. Cook according to package instructions, usually about 8 minutes.
9. Tip: Taste a piece of pasta to ensure it’s al dente before turning off the heat.
10. Season with salt and pepper. Stir in parsley.

Perfectly hearty, this dish balances creamy beans with al dente pasta. Serve with a drizzle of olive oil and extra thyme for an aromatic finish.

Conclusion

Whether you’re craving a cozy bowl of comfort or a nutritious meal that satisfies, our roundup of 18 Hearty Pasta Fagioli Recipes has something for everyone. Dive into these delicious variations and find your new favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the warmth of good food!

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