PASTA E FAGIOLI SOUP

Pasta e Fagioli, also known as “pasta and beans,” is a classic Italian soup that is both comforting and satisfying. Packed with pasta, beans, vegetables, and aromatic herbs, this dish is a hearty, delicious, and nutrient-dense meal perfect for cozy nights or family dinners. Here’s everything you need to know about making an authentic Pasta e Fagioli soup from scratch!

---

Why You’ll Love Pasta e Fagioli Soup

This dish combines two essential Italian ingredients: pasta and beans, delivering a balanced meal with protein, fiber, and wholesome carbohydrates. The flavorful tomato broth, aromatic herbs, and tender vegetables make it an unforgettable experience with every spoonful. Pasta e Fagioli is highly customizable and can be easily made vegetarian or gluten-free if needed.

---

Ingredients for Pasta e Fagioli Soup

For this recipe, you’ll need the following ingredients:

• Olive oil – 2 tablespoons
• Onion – 1 medium, diced
• Carrot – 1 large, diced
• Celery – 1 stalk, diced
• Garlic – 3 cloves, minced
• Diced tomatoes – 1 can (14 oz), with juices
• Cannellini beans – 1 can (15 oz), drained and rinsed (you can also use kidney beans or navy beans)
• Vegetable or chicken broth – 4 cups
• Dried Italian herbs – 1 teaspoon (basil, oregano, thyme mix)
• Salt and pepper – to taste
• Small pasta – 1 cup (such as ditalini or elbow pasta)
• Fresh parsley – for garnish, chopped
• Grated Parmesan cheese – for serving

---

How to Make Pasta e Fagioli Soup

Follow these steps to create a delicious and authentic Pasta e Fagioli:

1. Prepare the Base: In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
2. Add Tomatoes and Beans: Pour in the canned diced tomatoes with their juice, cannellini beans, and dried Italian herbs. Stir to combine, allowing the flavors to meld for a few minutes.
3. Simmer the Broth: Add the broth to the pot, bringing the mixture to a gentle boil. Season with salt and pepper to taste. Let it simmer for about 10-15 minutes to allow the flavors to develop.
4. Cook the Pasta: Add the pasta to the pot and cook according to the package directions. Keep an eye on the pasta to ensure it’s al dente, as it will continue to absorb liquid.
5. Finish and Serve: Once the pasta is cooked, adjust the seasoning if needed. Ladle the soup into bowls, garnishing with fresh parsley and a sprinkle of Parmesan cheese. Serve hot with crusty bread for a complete Italian-inspired meal.

---

Tips for Making the Best Pasta e Fagioli Soup

• Customize Your Beans: Although cannellini beans are traditional, feel free to substitute them with kidney beans, navy beans, or chickpeas.
• Choose the Right Pasta: Small pasta shapes work best as they fit perfectly on a spoon with the beans and veggies. If you’re gluten-free, swap with gluten-free pasta.
• Adjust Consistency: If you prefer a thicker soup, mash a few of the beans or add more tomatoes. For a thinner consistency, add extra broth.
• Store Leftovers Separately: If you expect leftovers, store the pasta separately to prevent it from becoming mushy in the broth. Add pasta back in when reheating.

---

Nutritional Benefits of Pasta e Fagioli

This Italian soup is packed with nutritional benefits. Beans are a great source of plant-based protein and fiber, supporting digestion and maintaining energy. The veggies provide essential vitamins, while whole-grain or gluten-free pasta options add complex carbs to keep you full longer. For an added health boost, consider a sprinkle of fresh parsley, which is rich in antioxidants and vitamins.

---

Serving Suggestions

Pasta e Fagioli is a fantastic one-pot meal that pairs beautifully with various sides. Try serving it with:

• Crusty Italian bread for dipping
• Fresh green salad with a balsamic vinaigrette
• Bruschetta topped with tomatoes and basil

---

Enjoy the Comfort of Italian Cuisine with Pasta e Fagioli Soup!

Pasta e Fagioli is more than a soup; it’s a deliciously satisfying bowl of Italian comfort. Whether you’re making it for a chilly day or a family gathering, this recipe brings authentic flavors and warmth to the table. Enjoy the rich tastes, and make it your own by adjusting the ingredients to suit your preferences. Buon appetito!

Serving and Storage Tips for Pasta e Fagioli Soup

Serving Tips:

1. Serve Hot with Fresh Garnishes: Pasta e Fagioli is best enjoyed hot, with a sprinkle of freshly chopped parsley and grated Parmesan cheese for added flavor. For a touch of heat, add a pinch of red pepper flakes.
2. Pair with Crusty Bread: Serve with crusty Italian or garlic bread for dipping. A side of bruschetta or focaccia can also complement the flavors.
3. Add a Drizzle of Olive Oil: For an extra layer of flavor, drizzle a bit of high-quality olive oil over the soup just before serving. This adds richness and enhances the overall taste.
4. Wine Pairing: Pair with a light to medium-bodied red wine, such as Chianti or Pinot Noir, to complement the rich flavors without overpowering the dish.

Storage Tips:

1. Refrigerate Leftovers Promptly: Pasta e Fagioli soup can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before transferring it to an airtight container.
2. Separate the Pasta for Better Texture: If possible, store the pasta separately from the soup base to prevent it from soaking up too much liquid and becoming mushy. Add the pasta back into the soup when reheating.
3. Freezing Tips: For longer storage, freeze the soup (without pasta) in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add freshly cooked pasta just before serving.
4. Reheat Gently: When reheating, warm the soup over low to medium heat on the stovetop, stirring occasionally. If the soup has thickened, add a little water or broth to achieve the desired consistency.

1. Can I make Pasta e Fagioli soup in a slow cooker?
Yes! To make it in a slow cooker, sauté the onions, carrots, celery, and garlic in a skillet first, then transfer to the slow cooker. Add the tomatoes, beans, herbs, and broth. Cook on low for 6-8 hours or on high for 3-4 hours. About 15 minutes before serving, add the pasta and cook until tender.

2. What’s the best type of pasta for Pasta e Fagioli?
Small pasta shapes like ditalini, elbow macaroni, or small shells are perfect because they fit well on a spoon and mix easily with the beans. If you’re using gluten-free pasta, cook it separately and add it just before serving to prevent it from getting too soft.

3. Can I use dried beans instead of canned?
Absolutely! Dried beans add a rich texture to the soup, but they’ll require extra prep. Soak them overnight, then cook separately before adding to the soup. Use about 3/4 cup of dried beans for every 1 can of beans called for in the recipe.

4. How can I make this recipe thicker?
If you prefer a thicker, stew-like consistency, try mashing a portion of the beans or adding a bit more pasta. You can also simmer the soup a little longer, which will allow it to reduce and thicken.

Print