Pasta e Fagioli 🍝🥣 — a classic Italian “pasta and bean” soup that’s hearty, comforting, and full of flavor. It combines beans, small pasta, vegetables, and a savory broth for a wholesome meal.
Ingredients (Serves 4–6)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can cannellini or kidney beans, drained and rinsed
- 4 cups vegetable or chicken broth
- ½ cup small pasta (like ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Optional: grated Parmesan and fresh parsley for garnish
Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery; cook until softened (~5 minutes).
- Add Liquids and Seasoning:
- Stir in diced tomatoes, beans, broth, oregano, basil, salt, and pepper.
- Bring to a gentle boil.
- Simmer:
- Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
- Cook Pasta:
- Add pasta and cook until al dente, usually 8–10 minutes.
- Stir occasionally and add more broth or water if needed to reach desired consistency.
- Serve:
- Ladle soup into bowls.
- Garnish with grated Parmesan and fresh parsley if desired.
Tips
- Use small pasta shapes so they blend well with the beans.
- For a creamier version, mash a few beans before adding pasta.
- Leftovers taste even better the next day as flavors continue to develop.
- Add a splash of olive oil or a few chili flakes for extra richness or heat.
If you like, I can give an authentic Italian version that uses pancetta, fresh herbs, and a touch of tomato paste for a richer, more traditional flavor.
Do you want me to do that?
