Description
Pasta e Fagioli Recipe: Hearty soup with pasta, beans, and veggies. Quick, comforting, and perfect for pleasing a crowd.
Ingredients
Scale
- 2 tablespoons (30ml) olive oil, plus extra for drizzling
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz/411g) diced tomatoes
- 2 cans (15 oz/425g each) cannellini beans, drained and rinsed
- 6 cups (1.4L) low-sodium chicken or vegetable broth
- 1 Parmesan rind (optional but recommended)
- 8 oz (225g) ditalini pasta (or other small pasta shape)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Step 1: Build the Flavor Base Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, and cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. This soffritto base is crucial for developing the foundational flavors of your Pasta e Fagioli. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown or burn.
- Step 2: Develop the Aromatics Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1-2 minutes until the tomato paste darkens slightly and coats the vegetables. This brief caramelization of the tomato paste adds a deeper, more complex flavor to your soup. Season with a pinch of salt and freshly ground black pepper to help extract flavors.
- Step 3: Create the Soup Base Add the diced tomatoes with their juices and stir to combine, scraping up any browned bits from the bottom of the pot. Pour in the chicken or vegetable broth and add the Parmesan rind if using. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. The Parmesan rind will slowly infuse the broth with a rich, umami flavor that makes this Pasta e Fagioli exceptional.
- Step 4: Add and Prepare the Beans Add the drained and rinsed cannellini beans to the pot. Using a potato masher or the back of a wooden spoon, lightly mash about one-third of the beans directly in the pot. This will release their natural starches and help thicken the soup while maintaining texture. Let the soup simmer for about 15 minutes to allow the flavors to meld together.
- Step 5: Cook the Pasta and Finish Add the ditalini pasta to the simmering soup and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Once the pasta is cooked, remove the Parmesan rind and stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Your Pasta e Fagioli should now have a perfect balance of broth, beans, and pasta, with a slightly thickened consistency.
- Step 6: Serve with Italian Flair Ladle the hot Pasta e Fagioli into bowls. Drizzle each serving with a little extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and add an extra crack of black pepper if desired. Serve immediately with crusty Italian bread for an authentic experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories per serving
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 10 grams
- Protein: 15 grams
- Cholesterol: 5 mg