Pasta and noodles · Italian · 40 min
Bean & Pasta Fagioli Soup
- 40 min
- 2–6 servings
- 595 kcal / serving
Bean & Pasta Fagioli Soup blends tender beans with elbow pasta in a tomato-savory broth for a hearty weeknight dinner. The mix of vegetables and herbs keeps it comforting and straightforward to prepare.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (15 oz) cancannellini (white kidney) beans
- 1 mediumcarrot
- 1 stickcelery
- 12 fl ozchicken or vegetable broth
- ½ (14.5 oz) candiced tomatoes
- 1 clovegarlic
- ½ (15 oz) cankidney beans
- 4 ozmacaroni (elbow) pasta
- 1 ozParmesan cheese
- 1 (8 oz) cantomato sauce
- ½ mediumzucchini squash
- carrots
From the pantry: basil, dried, black pepper, extra virgin olive oil, onion powder, oregano, dried, salt, thyme, dried
Cookware
can opener · chef's knife · colander · cutting board · large pot · measuring spoons · medium saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- 1 clovegarlic
- ½ mediumzucchini squash
- carrots
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- ½ (15 oz) cancannellini (white kidney) beans
- 12 fl ozchicken or vegetable broth
- ½ (14.5 oz) candiced tomatoes
- ½ (15 oz) cankidney beans
- 4 ozmacaroni (elbow) pasta
- 1 (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| diced tomatoes | ½ (14.5 oz) can | 1 (14.5 oz) can | 1 ½ (14.5 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| kidney beans | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| macaroni (elbow) pasta | 4 oz | 8 oz | 12 oz |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| zucchini squash | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1) Cook the macaroni in salted boiling water until al dente, then drain and set aside.
- 2) Prep all fresh produce: wash the carrot, celery, zucchini, and garlic.
- 3) In a large pot, warm a little oil over medium-low heat and add garlic, chopped carrot, zucchini, celery, and a pinch of onion powder; cook until the vegetables soften, about 5–7 minutes.
- 4) Pour in the broth, tomato sauce, diced tomatoes, and the dried herbs; season with salt and pepper, bring to a boil, then reduce heat and simmer for about 10 minutes.
- 5) Drain and rinse the beans in a colander; stir both the cannellini and kidney beans into the pot along with the cooked pasta, warming through.
- 6) Shave Parmesan cheese with a vegetable peeler and serve the soup hot, topped with cheese as desired.
Two tips
- Prep the vegetables and rinse the beans ahead of time for quicker finishing moments.
- To switch things up, swap in parmesan shavings for a lighter sprinkle or drizzle with a little olive oil before serving.
Nutrition per serving
- Calories
- 595 kcal
- Protein
- 30 g
- Carbs
- 90 g
- Fat
- 15 g
- Fiber
- 15 g
- Sodium
- 402 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.