Introduction:
Pasta Fagioli, meaning “pasta and beans” in Italian, is a comforting and hearty soup that combines tender pasta, beans, and vegetables in a flavorful broth. It’s a classic Italian dish that can be enjoyed year-round, but especially during cooler months. This rich soup is not only delicious but also versatile and easy to make, offering a healthy and filling meal in one bowl.
Ingredients:
Olive oil – 2 tbsp
Yellow onion, diced – 1 medium
Carrot, diced – 1 large
Celery stalks, diced – 2
Garlic, minced – 3 cloves
Canned diced tomatoes – 1 (14.5 oz) can
Vegetable or chicken broth – 4 cups
Canned white beans (such as cannellini or great northern), drained and rinsed – 2 (15 oz) cans
Pasta (small shapes like ditalini, elbow, or farfalle) – 1 cup
Bay leaf – 1
Dried Italian herbs (oregano, basil, thyme) – 1 tsp each
Salt and pepper to taste
Fresh parsley, chopped (for garnish) – 2 tbsp
Grated Parmesan cheese (optional) – for topping
Instructions:
Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
Add garlic and seasoning: Stir in the minced garlic, bay leaf, and dried herbs. Cook for another 1-2 minutes, allowing the garlic to release its aroma.
Add tomatoes and broth: Pour in the canned diced tomatoes, along with their juices, followed by the vegetable or chicken broth. Stir well to combine.
Simmer: Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
Add beans and pasta: Stir in the beans and pasta. Bring the soup back to a boil, then reduce the heat and simmer for an additional 10-12 minutes, or until the pasta is cooked al dente and the beans are heated through.
Season and serve: Season with salt and pepper to taste. Remove the bay leaf and discard. Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of Parmesan cheese (if desired).
Description:
This Pasta Fagioli soup is a perfect blend of textures and flavors. The tender pasta adds a hearty chew, while the creamy beans provide richness. The broth is savory with a subtle tomato tang, and the vegetables contribute a fresh, natural sweetness. It’s a dish that’s both nourishing and satisfying—ideal for family dinners or meal prepping. Plus, it’s customizable: you can adjust the type of beans, pasta, or seasoning to suit your taste.
Tips:
Use homemade broth: For a richer flavor, try using homemade vegetable or chicken broth instead of store-bought. It’ll make a big difference in the depth of the soup’s taste.
Pasta choice: Choose a small pasta shape that can absorb the soup’s flavors, such as ditalini or elbow macaroni. You can also use whole wheat or gluten-free pasta for a healthier option.
Creamier texture: For a creamier soup, blend a portion of the beans before adding them to the soup. This will give the broth a thicker consistency.
Freezing: This soup freezes well, so make extra and store in an airtight container for up to 3 months. Just remember to cook the pasta separately if you plan to freeze, as it tends to absorb a lot of broth.
Add greens: For a boost of nutrients, add a handful of spinach or kale to the soup during the last few minutes of cooking.
Corrections/Modifications:
Pasta cooking time: Be careful not to overcook the pasta when simmering. If the soup sits too long, the pasta can absorb too much liquid and become mushy. You may want to cook the pasta separately and add it to the soup right before serving.
Salt: Since broth and canned beans can be salty, start by adding a little salt and adjust to taste. You may need less than the recipe suggests.
Beans variety: If you prefer a different type of bean, feel free to substitute kidney beans, navy beans, or even chickpeas. The texture and flavor will slightly change, but it will still be delicious.
This simple yet flavorful soup is sure to become a family favorite, offering comfort in every spoonful.