Photo of Pasta e fagioli by WW

Pasta e fagioli

Total Time
40 min
15 min
25 min
How do you say “cozy” in Italian? With a big bowl of this chunky veggie-loaded soup topped with just enough Parmesan to lend its salty richness. Woolly sweater and fuzzy slippers optional.


Olive oil

2 tsp(s)

Uncooked celery

1 stalk(s), medium, finely chopped

Uncooked carrot(s)

1 medium, finely chopped

Uncooked red onion(s)

1 medium, finely chopped

Plum tomato(es)

1 medium, coarsely chopped

Garlic clove(s)

2 clove(s), large, finely chopped

Vegetable broth

4 cup(s)

Uncooked macaroni

½ cup(s), ditalini or elbows

Canned pinto beans

15½ oz, (1 can) rinsed and drained

Fresh baby spinach

5 oz, coarsely chopped

Grated Parmesan cheese

2 tbsp(s), for garnish


  1. In a Dutch oven, heat the oil on medium-high. Add the celery, carrot, and onion and cook until very tender, about 8 minutes, stirring frequently. Add the tomato and garlic. Cook until the tomato begins to break down, about 6 minutes, stirring occasionally.
  2. Stir in the stock and pasta. Bring to a boil over high heat. Reduce heat to a simmer. Cook, uncovered, until the pasta is tender, about 8 minutes. Stir in the beans and spinach. Cook until the beans are heated through and the spinach begins to wilt, about 2 minutes. Divide among 6 bowls. Garnish with the cheese.
  3. Per serving (11⁄2 cups and 2 tsp cheese)