You guys have no idea how long I’ve wanted to share this recipe with you. This is a soup my mom has been making since I was a kid. Our family calls this Arrabiata Soup, but it’s simply a spicy twist on pasta fagiole. I absolutely love it. It’s hearty, it’s tasty, it’s spicy. It’s just so good for fall and winter (or year-round if you love it as much as me). White beans, carrot, and ditalini pasta are the star of the show and the spicy broth creates a beautiful simple bowl of soup for any meal.
Spicy Pasta Fagiole Soup
- 1.5 cups chopped carrots
- 1 cup diced onions
- 2 tbsp minced garlic
- 1 tbsp olive oil
- 1 jar of Arrabiata or spicy marinara sauce (about 3 cups)
- 5 cups chicken or vegetable broth
- 6 oz ditalini pasta
- 16 oz cannellini beans
- Start with your oil in a large pot over medium heat and add your carrots. Cook away until carrots are semi-soft.
- Add your onions and garlic once carrots are about halfway cooked. Add your salt, pepper, and additional red pepper flakes (if you want it extra spicy!). Sauté in the pot until soft.
- Add your broth and jar of sauce and bring to a boil. Add your pasta to the pot and cook until both carrots and pasta are completely cooked through. You can also cook your pasta separate and add it once the carrots are completely cooked through, but totally up to you!
- Add your drained cans of cannellini beans to the soup and stir while on simmer.
- Serve with parmesan cheese and a big slice of crusty bread.