Here’s a classic, hearty Pasta e Fagioli (Italian pasta and bean soup) recipe 🍲 — warm, comforting, and easy to make:
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 2–3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can (15 oz / 400 g) cannellini or borlotti beans, drained and rinsed
- 1 can (14 oz / 400 g) diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt & pepper to taste
- ½ cup small pasta (ditalini, elbow, or small shells)
- Optional: chopped parsley or grated Parmesan for garnish
Instructions
1. Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery. Sauté 5–7 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
2. Build the Soup
- Add broth, beans, diced tomatoes, oregano, thyme, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.
3. Cook the Pasta
- Add pasta to the soup and cook according to package directions (usually 8–10 minutes) until tender.
- If soup becomes too thick, add a splash of water or broth to reach desired consistency.
4. Serve
- Ladle into bowls.
- Optional: sprinkle with chopped parsley and grated Parmesan.
- Serve with crusty bread for dipping.
💡 Tips:
- Can use ground beef, Italian sausage, or pancetta for a meatier version.
- If using dried beans, soak and cook them first, then add to the soup.
- For a creamier texture, mash a few beans against the side of the pot while cooking.
If you want, I can also give a quick 30-minute version that uses canned beans and small pasta, perfect for a weeknight dinner.
Do you want me to do that?
