Pasta e fagioli (pasta and beans) soup is a traditional Italian soup. Every family prepares it once in a while and I have been eating it since I was a child.
The first time I ate it was at my grandma’s (from my father’s side, of course) when she invited us for lunch and decided to cook a meal from scratch. That was quite a big event as, unlike most Italian grandmothers, mine wasn’t a great cook. She’d mastered knitting and embroidery, but cooking was not her thing. Yet, I still remember how I dived into that hearty bowl of soup and asked for a second, third, and probably fourth round! It was the best pasta e fagioli I’ve ever had.
Here’s my very easy and quick version to prepare it!

Pasta and Beans Soup
Ingredients
Instructions
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Heat the olive oil in a large saucepan and add the chopped onion, carrot and celery. Stir for 5 minutes at medium-high heat.
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Pour in the vegetable stock, together with the tomato puree and herbs. Set the heat to low-medium and cook for 20 minutes.
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Set the heat to medium-high again, dd the drained beans and cook for another 5 minutes.
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Add the pasta (the soup should be boiling a bit) and cook according to the time displayed on the package. While cooking the pasta, add some more boiling water if needed.
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Once the pasta is cooked, season with salt and pepper if needed and serve hot with a few slices of bread.