Wesson Recipes

Italian Bean and Pasta Soup

Product Locator

Cooking Time

45 minutes

Prep Time

20 minutes

Serving Size

4 portions

Looking for the perfect dish to share with friends and family? This Italian Bean and Pasta Soup, also known as Pasta E Fagioli, is the ultimate comfort food. Hearty, nutritious, and packed with flavor, it’s a meal that will bring everyone together around the table. The combination of tender vegetables, savory cannellini beans, and bite-sized pasta in a rich, fragrant broth makes this soup irresistibly satisfying. Thanks to Wesson Canola Oil, the vegetables and aromatics are sautéed to perfection, adding a smooth richness and helping to bring the entire dish together with a subtle, light flavor.

Whether you’re hosting a cozy dinner, a family gathering, or just craving a warm, filling meal, this recipe is sure to please. The simple yet hearty ingredients, like fresh rosemary, rapini, and a dash of Parmesan, create a soul-soothing dish that’s both nourishing and delicious. With Wesson Canola Oil enhancing the flavors, this comforting soup is perfect for any occasion. Serve with crusty bread, and let the flavors speak for themselves. Italian Bean and Pasta Soup is sure to become a family favorite!

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CONTAINS:

Ingredients

Soup

Tubetti or Ditali Pasta 1 cup.

Wesson Canola Oil 1/4 cup, divided.

Onion, diced 1 medium.

Carrots, peeled and diced 2 large.

Celery, diced 2 stalks.

Garlic, thinly sliced 2 cloves.

Fresh Rosemary, chopped 1 tbsp.

Diced Tomatoes 1 - 14oz can.

Canned Cannellini Beans 2 cups, drained and rinsed.

Tomato Paste 1 tbsp.

Bay Leaf 1 fresh.

Vegetable Broth 3 cups.

Salt and Pepper to taste.

Parmesan Cheese, shaved to garnish .

Method

Pasta

Cook tubetti pasta according to package directions, drain and rinse with cold water. Toss pasta with one tbsp of Wesson oil and set aside.

Rapini

In a large pot, bring 4 cups of water to a boil with 1 tsp of salt. Cook rapini in water for 2 to 3 minutes until tender crisp. Drain and immediately submerge in a bowl of cold water to stop the cooking. Drain ice water from rapini, pat dry with paper towel and chop into bite size pieces. Set aside.

Assembly Method

In a large pot or Dutch oven, heat remaining 3 tbsp of oil over medium and sauté onion, carrots and celery for 10 to 15 minutes or until tender. Add garlic and rosemary and sauté for 1 more minute. Reduce heat to simmer and add tomatoes, beans, tomato paste, bay leaf and broth. Stir to combine. Simmer for 20 to 30 minutes. Add pasta and rapini to the soup and cook a few minutes to warm. Season with salt and pepper to taste and garnish with shaved Parmesan. Serve with Wesson Crusty Bread.