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5 from 4 votes

10-minute pasta e fagioli (pasta and bean soup)

Pasta e fagioli is a delicious cannellini bean and pasta soup, made with a broth of olive oil, garlic, minced onion, celery, carrots and stewed tomatoes. This family-friendly, satisfying take on pasta e fagioli that takes only 10-minutes to prepare.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Soup
Cuisine: Italian
Keyword: pasta and bean soup, pasta e fagioli
Servings: 4 bowls
Calories: 209kcal
Author: Emily Leary



  • 1 tbsp olive oil
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1/2 red onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp oregano
  • 1 pinch salt and pepper
  • 400 g tinned chopped tomatoes
  • 1 tsp tomato puree
  • 500 ml vegetable stock
  • 25 g kale chopped
  • 1 bay leaf
  • 100 g Explore Cuisine Organic Edamame & Mung Bean Fettuccine
  • 400 g tin cannellini beans rinsed and drained


  • Warm the oil in a large pan over a medium heat and add the carrots, celery, onion, garlic, oregano, salt and pepper.
  • Cook for 2 minutes until soft.
  • Add the tomatoes and tomato puree.
  • Stir in 500ml vegetable stock
  • Add the kale and bay leaf.
  • Simmer for 2 minutes until the kale wilts.
  • Break the Explore Cuisine Organic Edamame & Mung Bean Fettuccine into thirds to give pieces a couple of inches long.
  • Add the pasta to the pan along with the beans.
  • Simmer for 5 minutes until the pasta is soft.
  • Season to taste and serve into bowls.



Calories: 209kcal | Carbohydrates: 24g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 100mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3438IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 2mg