Pasta e Fagioli: A Hearty and Flavorful Italian Soup Recipe
Pasta e fagioli, meaning "pasta and beans" in Italian, is a rustic and incredibly satisfying soup. This classic Italian recipe is perfect for a chilly evening and is surprisingly easy to make. It's a comforting dish packed with flavor and nutrients, making it a crowd-pleaser for both seasoned cooks and beginners alike. Let's dive into this delicious recipe!
Ingredients You'll Need:
This recipe provides a flexible framework. Feel free to adjust ingredient quantities based on your preferences and the number of servings.
- Beans: 1 (15-ounce) can cannellini beans, rinsed and drained (or 1 cup dried cannellini beans, soaked overnight and cooked) You can substitute with other beans like borlotti or great northern beans.
- Pasta: 1 cup ditalini pasta (small pasta shapes work best) Other small pasta shapes like elbow macaroni or small shells can also be used.
- Aromatics: 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced.
- Liquids: 6 cups vegetable broth (or chicken broth for a richer flavor); 1 (14.5-ounce) can diced tomatoes, undrained.
- Flavor Boosters: 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and freshly ground black pepper to taste; 1 bay leaf (optional); Grated Parmesan cheese for serving (optional)
- Greens (Optional): A handful of chopped fresh spinach or kale added in the last few minutes of cooking adds a boost of nutrition and vibrant color.
Step-by-Step Instructions:
-
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 garlic and cook for another minute until fragrant.
-
Build the Flavor Base: Stir in the oregano, basil, bay leaf (if using), salt, and pepper. Cook for another minute, allowing the spices to bloom.
-
Add the Beans and Tomatoes: Add the cannellini beans and diced tomatoes (undrained) to the pot. Stir well to combine.
-
Simmer the Soup: Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, allowing the flavors to meld. This step is crucial for a deeply flavorful soup.
-
Cook the Pasta: Add the ditalini pasta to the soup and continue to simmer until the pasta is cooked through, about 8-10 minutes. Stir occasionally to prevent sticking.
-
Finishing Touches: If using, stir in the spinach or kale during the last few minutes of cooking. Taste and adjust seasoning as needed. Remove the bay leaf (if used).
-
Serve and Enjoy: Ladle the pasta e fagioli into bowls. Top with grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper, if desired.
Tips and Variations:
- For a thicker soup: Mash some of the beans against the side of the pot before adding the pasta.
- Add some protein: Cooked sausage, pancetta, or ground meat can be added along with the vegetables for a heartier soup.
- Spice it up: A pinch of red pepper flakes adds a nice kick.
- Make it vegetarian/vegan: Ensure you're using vegetable broth and check that any other ingredients align with your dietary requirements.
This Pasta e Fagioli recipe is a simple yet delicious way to enjoy a classic Italian comfort food. Enjoy the warmth and flavor! Remember to adjust seasonings to your taste and experiment with different ingredients to find your perfect version. Happy cooking!
