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Homemade Pasta Fagioli Recipe

Hydroponic Spotlight

  • Basil
pasta fagioli in a beige bowl and topped with basil.
pasta fagioli in a beige bowl and topped with basil.

Homemade Pasta Fagioli Recipe

One of my favourite recipes growing up was "bean soup" or better known as Pasta e Fagioli. This recipe is how I remember it growing up, blended making it perfect to serve picky kids on cold nights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 jar San Marzano Tomatoes strained or whole tomatoes
  • 1 can Kidney Beans red or white
  • 1 cup Pasta Noodles whatever you have around
  • 8 cups Water
  • 2 Garlic Cloves
  • 1/2 Onion
  • 1 Chicken Boullion Cube
  • 4-5 Basil Leaves
  • 1-2 tsp Red Chilli Flakes
  • 1-2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt

Equipment

  • 1 Large Pot
  • 1 Emersion Blender
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Begin by mincing your garlic and dicing your onion.
  2. On medium heat, add olive oil to a large pot.
  3. Once your oil is heated, add in your garlic, onions, and chilli flakes and let cook for 1-2 minutes.
  4. Add in your tomatoes, strained/rinsed beans, water, salt, basil & chicken bouillon cube.
  5. Using an emersion blender, blend your broth until smooth. Be sure not to angle your blender too much or it will splash up at you.
  6. Once blended, turn your heat up to high to bring to a boil. Once boiling, reduce back down to medium and let cook for 5 minutes. If your soup is still boiling quite a bit, reduce the heat further.
  7. Add in your noodles and cook as per the packaging instructions. Be sure to stir every couple minutes to prevent the noodles from sticking to the bottom.
  8. Once the noodles are cooked, serve with parm or Romano cheese and enjoy!

Hydroponic Growing Guides (coming soon!)

Some Substitutions for Your Perfect Homemade Pasta Fagioli

Recipes aren’t one-size-fits-all, so here are some substitutions/suggestions for you to make the perfect recipe!

  • I do recommend using kidney beans for this recipe, but you could get away with pinto beans if necessary.
  • For the onion, you can use green onions if this is what you have on hand!
  • Not a fan of spice? Feel free to leave out the red chilli flakes to keep it non-spicy.
  • No San Marzano Tomatoes? You can use canned Italian tomatoes! I don't recommend using any other type for this recipe, it will change the flavour of the soup quite a bit!

Frequently Asked Questions

Storage

Store your homemade pasta fagioli in a glass container in the fridge! I like to meal prep this for lunches, so I’ll divide them into meal prep containers ahead of time. 

Pairing

I typically will serve this soup as a meal (don’t come after me soup is not a meal people)! You can easily serve this with a simple garden salad and some crusty bread. 

Shelf Live

Your soup is good for up to 5 days in the fridge.

Bonus FAQ: Tomatoes

Not all tomatoes are created equal, especially when it comes to cooking. For any Italian recipe, you’re going to want to stick to canned San Marzano or Roma tomatoes. They hold less water than most tomatoes, and have a less acidic taste, making for a more delicious homemade pasta fagioli! 

pasta fagioli in a beige bowl and topped with basil.

My Kitchen Rules to Live By

  • In the words of Bethany Frankel, if you don't love it you don't like it. Find recipes you love, or they're not worth making.
  • Every recipe is really a suggestion; don't be afraid to change something to make it something you love.
  • If you're starting out, don't be afraid to try. The best chefs also had to start with a first dish.
  • Every recipe is best served shared. Find the recipes you love, and share it with those you love.

Thanks for stopping by the Hydroponic Kitchen! 💚

Love, Kat

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