Pasta e Fagioli Recipe: A Hearty Italian Classic
Pasta e fagioli, meaning "pasta and beans" in Italian, is a comforting and flavorful soup perfect for a chilly evening or a satisfying lunch. This classic Italian recipe is surprisingly easy to make, requiring minimal ingredients and effort. Let's dive into creating this delicious and wholesome dish!
Ingredients You'll Need:
This recipe serves 4-6 people. Feel free to adjust quantities based on your needs.
- 1 tablespoon olive oil: The foundation of Italian cooking!
- 1 medium onion, chopped: Adds sweetness and depth of flavor.
- 2 carrots, chopped: Contributes natural sweetness and color.
- 2 celery stalks, chopped: A classic mirepoix component.
- 2 cloves garlic, minced: A pungent aroma and taste enhancer.
- 1 (28-ounce) can crushed tomatoes: The heart of the sauce.
- 1 (15-ounce) can cannellini beans, rinsed and drained: Provides creaminess and protein. You can also use other white beans like Great Northern beans.
- 6 cups vegetable broth or water: The liquid base of the soup.
- 1 teaspoon dried oregano: A quintessential Italian herb.
- 1/2 teaspoon dried basil: Another classic Italian herb for aromatic richness.
- 1/4 teaspoon red pepper flakes (optional): A touch of heat for those who like it spicy.
- Salt and freshly ground black pepper to taste: Essential for seasoning.
- 1 cup ditalini pasta or small pasta shape: The perfect pasta for this soup. Other small shapes like elbow macaroni also work well.
- Fresh parsley, chopped (for garnish): Adds a pop of freshness and color.
Step-by-Step Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the flavor base: Stir in the crushed tomatoes, cannellini beans, vegetable broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
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Simmer and blend (optional): Reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour for a deeper, richer flavor. For a creamier texture, you can use an immersion blender to partially blend the soup before adding the pasta.
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Cook the pasta: Add the ditalini pasta to the simmering soup and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender but not mushy.
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Serve and enjoy: Ladle the pasta e fagioli into bowls and garnish with fresh parsley. Serve warm with crusty bread for dipping.
Tips and Variations:
- Add other vegetables: Feel free to add other vegetables like diced zucchini, spinach, or mushrooms.
- Use different beans: Kidney beans, pinto beans, or even a mix of beans can be used instead of cannellini beans.
- Make it a vegetarian/vegan recipe: Ensure your vegetable broth is vegetarian or vegan-friendly.
- Add some pancetta or sausage: For a heartier version, sauté some diced pancetta or Italian sausage with the vegetables before adding the tomatoes.
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This detailed recipe will hopefully help you create a delicious and authentic Pasta e Fagioli! Buon appetito!
