Here’s a classic Pasta e Fagioli recipe—hearty Italian soup with beans, pasta, and vegetables 🍝🥣
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) cannellini or borlotti beans, drained and rinsed
- 4 cups (1 liter) vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper, to taste
- ½ cup small pasta (ditalini, elbow, or small shells)
- Optional: grated Parmesan and chopped fresh parsley for serving
Instructions
- Sauté the vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Add tomatoes, beans, and broth
- Stir in diced tomatoes, beans, broth, oregano, basil, salt, pepper, and red pepper flakes.
- Bring to a simmer and cook 10–15 minutes for flavors to meld.
- Cook the pasta
- Add pasta to the simmering soup. Cook according to package instructions until al dente.
- If soup becomes too thick, add a little extra broth or water.
- Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley if desired.
Tips & Variations
- Hearty version: Add diced pancetta, bacon, or ground beef for extra flavor.
- Vegetarian: Use vegetable broth and skip any meat additions.
- Thicker soup: Mash some beans before adding pasta.
- Flavor boost: Finish with a drizzle of good olive oil or a squeeze of lemon.
If you want, I can also give a slow-cooker Pasta e Fagioli version that’s hands-off and even richer in flavor.
Do you want me to do that?
