Quick and Easy Pasta e Fagioli

A cozy, classic Italian soup made with pantry staples — ready in under an hour and packed with flavor.

Ingredients

• 3 tablespoons olive oil

• 2 carrots, chopped very fine

• 1 small onion, chopped very fine

• 1 stalk celery, chopped very fine

• 4 garlic cloves, minced

• 2 bay leaves

• 2 sprigs thyme

• ¼ teaspoon crushed red chili flakes

• 1 can cannellini beans (keep the liquid)

• 1 (15 oz) can diced tomatoes

• 2 cups vegetable stock

• 1 Parmesan rind

• ¾ cup small pasta (like Ditalini)

• Salt and pepper

• Grated Parmesan, for serving

Instructions

1. Sauté the Aromatics
   In a Dutch oven over medium heat, warm the olive oil. Add the carrots, onion, celery, and garlic. Season with salt and pepper and cook, stirring often, until softened and just starting to brown — about 15 minutes.

2. Build the Base
   Stir in the chili flakes, bay leaves, and thyme. Cook for 1 minute, then add the beans (with their liquid), tomatoes, and vegetable stock. Season again with salt and pepper.

3. Simmer the Soup
   Add the Parmesan rind, bring to a boil, then reduce to a simmer. Let everything cook gently for 20–25 minutes.

4. Cook the Pasta
   In a separate pot of salted boiling water, cook the pasta until al dente. Drain and set aside.

5. Finish and Serve
   Remove the bay leaves, thyme, and Parmesan rind from the soup. Stir in the cooked pasta and top with lots of grated Parmesan. Adjust seasoning if needed and serve warm.