Meal Kit

Pasta e Fagioli Soup

With White Beans and Italian Seasonings

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 7 days

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Its Italian name, "Pasta e Fagioli," translates simply to mean “pasta and beans," but this tomato-based soup with a mélange of bright, satisfying flavors and textures is anything but basic. Hearty veggies, buttery cannellini beans, mini pasta shells, and fresh parsley will make you remember why the simple things are some of the best.

In Your Box (serves 2)

  • 15 oz. Cannellini Beans
  • 14 oz. Diced Tomatoes, Canned
  • 1 Yellow Onion
  • Info
    6 oz. Small Pasta Shells
  • 2 Celery Stalks
  • 3 oz. Carrots
  • 3 Parsley Sprigs
  • 2 Garlic Cloves
  • 1 Tbsp. Italian Seasoning Blend
  • ½ tsp. Red Pepper Flakes
  • 1 Vegetable Bouillon Cube

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Colander
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Bring a medium-sized pot of lightly salted water to a boil for your pasta. In a separate medium-sized pot, bring 4 cups of water to a boil for your soup broth.

    Thoroughly rinse produce and pat dry. Peel onion and cut into 1/4" dice. Peel carrot and slice into 1/4" rounds. Coarsely chop garlic. Stem parsley. Slice celery into 1/4" half-rounds. Rinse and drain cannellini beans.

  2. 2

    Cook the Pasta

    Add the pasta to the salted boiling water and cook for 7-8 minutes, stirring occasionally, until al dente. Strain pasta and cool with cold running water to stop the cooking process. Drain and set aside.

  3. 3

    Saute the Vegetables

    Heat 2 tsp. olive oil in a sauce pan over medium-high heat. When warm, add garlic, onion, celery, carrot, Italian seasoning blend, and red pepper flakes (to taste). Sauté until vegetables are aromatic, about 5-7 minutes. Season with salt and pepper.

  4. 4

    Add the Broth

    Add bouillon cubes and the 4 cups of boiling, unsalted water from step 1 to the pot with vegetables and whisk until they have dissolved.

  5. 5

    Mix the Soup

    Add tomatoes (with juice from can), cooked pasta, and the rinsed and drained cannellini beans (to taste) to the sauce pot. Heat to a low simmer and cook until vegetables are fork-tender. Season with salt and pepper to taste.

  6. 6

    Plate the Dish

    Ladle the soup into a shallow bowl. Garnish with fresh parsley and a crack of fresh black pepper.

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