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This hearty Pasta e Fagioli soup has been my Italian-inspired comfort food staple for years. The combination of pasta, beans, and vegetables creates a satisfying meal that's perfect for cool evenings or when you need a simple yet nourishing dish.
I first made this recipe during a particularly busy week when I needed something filling yet simple. My family immediately requested it become part of our regular rotation, and it's now the dish friends always ask me to bring to potlucks.
Ingredients
- Olive oil: provides the perfect base for sautéing and adds richness to the broth
- Yellow onion: creates a sweet aromatic foundation for the soup
- Carrots: add natural sweetness and beautiful color
- Celery: contributes a subtle savory note that balances the tomato acidity
- Garlic cloves: fresh minced garlic offers incomparable flavor
- Vegetable broth: choose low sodium to control saltiness
- Crushed tomatoes: adds thickness and rich tomato flavor
- Dried herbs: the combination of basil, oregano, and Italian seasoning creates authentic Italian flavor
- Short pasta shapes: like ditalini or small shells hold up well in soup
- Kidney beans and cannellini beans: provide protein, fiber, and creamy texture
- Parmesan cheese: optional but adds wonderful umami depth for serving
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a Dutch oven over medium high heat then add onion, carrot, and celery. Cook for a full 8 minutes, stirring frequently to prevent scorching. This develops a sweet caramelized flavor base that makes all the difference in your final soup.
- Add the Garlic:
- Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it as garlic becomes bitter when overcooked. You'll know it's ready when the aroma fills your kitchen.
- Build the Broth:
- Pour in vegetable broth and crushed tomatoes then add all dried herbs and seasonings. Bring to a full boil before reducing heat to create a simmer. Cover and allow to cook for 15 minutes which gives time for the vegetables to soften and flavors to meld.
- Cook the Pasta:
- Add your chosen pasta directly to the pot and maintain a gentle simmer with the lid on. Stir every few minutes to prevent sticking and ensure even cooking. The pasta should reach al dente texture in about 8 to 12 minutes depending on the shape.
- Incorporate the Beans:
- Add both types of beans and simmer just 1 to 2 minutes longer. This short cooking time warms the beans through without making them mushy and maintains their distinct texture that adds character to the soup.
- Final Seasoning:
- Remove from heat and taste carefully to adjust salt and pepper. The soup should taste balanced with a slight brightness from the tomatoes and depth from the herbs. Serve topped with freshly grated Parmesan and chopped parsley if desired.
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The beans are truly the heart of this recipe. I discovered that using both kidney and cannellini beans creates the perfect texture contrast. My grandmother always told me that a good Pasta e Fagioli should have beans that maintain their shape but are tender enough to meld with the broth when savored.
Make It Meaty
While this Pasta e Fagioli is delicious as a vegetarian dish, you can easily transform it with ground beef or Italian sausage. Brown your meat in the pot before adding vegetables, releasing the fat that will flavor the entire soup. Break the meat into small crumbles as it cooks, ensuring even distribution throughout. This creates a heartier version perfect for meat lovers without significantly changing the cooking process.
Storage and Reheating
Pasta e Fagioli will keep beautifully in the refrigerator for up to three days in an airtight container. The flavors actually improve overnight as the ingredients have time to meld. When reheating, keep additional broth on hand as the pasta continues to absorb liquid even after cooking. Warm gently on the stovetop until just simmering to maintain the integrity of all ingredients. For longer storage, freeze the soup before adding pasta then add freshly cooked pasta when reheating for best texture.
Serving Suggestions
Serving this soup is all about complementary textures and flavors. A chunk of crusty Italian bread for dipping is traditional and practical for soaking up every bit of the flavorful broth. A simple green salad dressed with olive oil and lemon juice provides brightness against the richness of the soup. For a complete meal experience, sprinkle each bowl with freshly grated Parmesan cheese and a drizzle of high quality extra virgin olive oil just before serving which elevates the dish from homey to restaurant worthy.
The Italian Connection
Pasta e Fagioli translates to "pasta and beans" and has humble origins in Italian peasant cooking. Regional variations exist throughout Italy with northern versions being more broth based while southern interpretations like this one incorporate tomatoes. Traditionally this dish was created to use simple affordable ingredients while still providing sustenance. This soup honors those roots while adapting to modern preferences. The beauty of Pasta e Fagioli is how it demonstrates that exceptional flavor can come from simple honest ingredients properly combined.
Frequently Asked Questions
- → Can I add meat to Pasta e Fagioli?
Yes, you can add ground beef or Italian sausage. Brown the meat before adding the vegetables for added flavor and texture.
- → How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a bit of broth when reheating as the pasta may soak up liquid.
- → Can I freeze Pasta e Fagioli?
It's best to freeze the soup before adding pasta to prevent it from breaking down. Add freshly cooked pasta when reheating.
- → What type of pasta works best?
Short pasta shapes like ditalini, small shells, or elbows work wonderfully in this soup. Use what you have on hand!
- → How do I make the soup spicier?
Add crushed red pepper flakes to taste or use spicy Italian sausage instead of mild for extra heat.
- → Can I use different beans?
Yes, you can substitute kidney or cannellini beans with chickpeas, black beans, or any beans you prefer.