Ah, Pasta e Fagioli-one of those soul-soothing Italian classics that feels like a hug in a bowl. It’s a rustic dish that has traveled far beyond Italy, warming hearts and filling bellies around the world. Pasta e Fagioli translates to “pasta and beans”, which is pretty much what it is-simple ingredients that come together to create something comforting, filling, and absolutely delicious.
This soup is the perfect balance of heartiness and lightness, making it versatile enough for any time of year. Whether it’s a chilly fall evening or you’re just in the mood for something cozy, Pasta e Fagioli never disappoints.
So, let’s dive into this Italian masterpiece, shall we? We’ll walk through the ingredients, the cooking process, and some cool variations to really make it your own. By the end of this, you’ll be ready to make a bowl of Pasta e Fagioli that’s sure to impress anyone at the dinner table.
Pasta And Fagioli Soup Recipe
This Pasta e Fagioli soup recipe is simple but packed with flavor. The combination of beans, pasta, garlic, olive oil, and a rich tomato base is like the essence of Italian home cooking, with every spoonful delivering comfort and satisfaction.
Here’s the step-by-step guide to making a heartwarming bowl of Pasta e Fagioli.
Ingredients Needed
For this dish, you don’t need anything too complicated. The beauty of Pasta e Fagioli lies in its simplicity. Here’s what you’ll need:
- Olive oil – For sautéing the garlic and vegetables.
- Yellow onion – Finely chopped, adds a sweet and savory base to the soup.
- Carrot – Diced, for a little sweetness and color.
- Celery – Chopped, adds a nice crunch and depth to the flavor.
- Garlic – Minced, because garlic makes everything better.
- Crushed tomatoes – The key to a rich, tomatoey broth.
- Cannellini beans (or any white beans) – The heart of this soup, creamy and delicious.
- Chicken broth – To add depth to the soup, though you can use vegetable broth for a vegetarian version.
- Pasta (ditalini or small shells work great) – Small, bite-sized pasta shapes absorb the broth wonderfully.
- Bay leaf – For subtle flavor enhancement.
- Fresh thyme – A little earthiness that gives the soup complexity.
- Salt and pepper – To taste, but don’t skimp-seasoning is key.
- Parmesan cheese – For garnish and an extra layer of flavor.
Cooking Instructions
This recipe is easy to follow, even if you’re not a seasoned chef. The process is straightforward, but each step builds on the last, adding depth of flavor to the soup.
-
Sauté The Aromatics
- In a large pot, heat about 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until they soften and become fragrant.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning the garlic.
-
Add The Tomatoes And Beans
- Pour in the crushed tomatoes and stir to combine. Let it simmer for 2 minutes, allowing the tomatoes to release their juices and intensify in flavor.
- Add the cannellini beans (drained and rinsed if they’re canned). Stir everything together.
-
Add The Broth And Herbs
- Pour in the chicken broth (about 4 cups), bay leaf, and fresh thyme. Stir well, and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld together.
-
Cook The Pasta
- While the soup is simmering, cook the pasta in a separate pot according to the package instructions (usually around 8-10 minutes for small pasta shapes).
- Drain the pasta, but don’t rinse it. You want some of the starch to stay on the noodles, as it helps thicken the soup slightly.
-
Combine And Simmer
- Once the soup has simmered and the flavors have come together, add the cooked pasta to the pot. Stir everything together, and let it simmer for another 5-10 minutes to allow the pasta to absorb some of the soup’s rich flavor.
-
Season And Serve
- Taste the soup and adjust the seasoning with salt and pepper. Remove the bay leaf and thyme sprigs (if using fresh thyme).
- Serve the soup hot, topped with freshly grated Parmesan cheese for that extra savory punch.
Ingredient Insights
Now, let’s break down a few of the key ingredients, because in Pasta e Fagioli, they’re more than just flavor components-they’re the stars of the show.
- Cannellini Beans: These beans are creamy and tender, and they hold up well in soups. They give the soup that rich, velvety texture. They’re also packed with protein and fiber, making this dish both satisfying and nutritious.
- Crushed Tomatoes: Tomatoes are the foundation of the broth in Pasta e Fagioli. Crushed tomatoes are perfect because they give the soup that smooth, deep tomato flavor without being too chunky. You could also use fresh tomatoes if you’re feeling adventurous, but canned crushed tomatoes save a lot of time.
- Pasta: The type of pasta you use can make or break this dish. Small pasta shapes like ditalini or orzo are perfect for soups because they soak up the broth without overpowering the texture. Avoid large pasta shapes like rigatoni or penne; they won’t absorb the soup as well.
- Herbs and Garlic: The thyme and bay leaf provide aromatic complexity, but garlic is the true MVP here. Fresh garlic adds a sharp, savory kick that balances out the beans and tomatoes.
Expert Tips
- Don’t Overcook the Pasta: Pasta continues to cook once it’s added to the soup. If you cook it directly in the soup, it can become too soft and mushy. It’s better to cook it separately and then add it in so it retains its bite.
- Simmer the Soup Longer for More Flavor: If you have the time, let your soup simmer for longer than 25 minutes. This allows the beans and tomatoes to meld together and create a richer flavor profile. Don’t rush it!
- Use Homemade Broth for Extra Flavor: If you have the time, make your own broth (chicken or vegetable). Store-bought broth can sometimes taste a bit too salty, but homemade broth adds a more natural, complex flavor to your soup.
- Top with Fresh Herbs: Fresh basil or parsley can brighten the flavor of the soup when sprinkled on top just before serving. A drizzle of extra virgin olive oil also adds a nice finishing touch.
Recipe Variations
The beauty of Pasta e Fagioli is that you can easily tailor it to your preferences. Here are a few fun ways to switch things up:
- Vegetarian Version: Skip the chicken broth and use vegetable broth instead. If you want a little more texture, add more vegetables like zucchini or spinach.
- Spicy Twist: Add red pepper flakes or chopped chili peppers to give the soup a nice kick of heat. The warmth from the spice pairs wonderfully with the rich, creamy beans.
- Different Beans: While cannellini beans are the traditional choice, you can use other beans like great northern beans, borlotti beans, or even kidney beans, depending on what you have on hand.
- Meat Lover’s Option: If you’re craving a heartier version, try adding pancetta or Italian sausage. Brown the sausage or pancetta with the onions and carrots for an extra layer of flavor.
- Add Greens: Some people like to stir in greens like kale or spinach for added nutrition and color. The greens wilt perfectly into the soup and add a wonderful earthiness.
Final Words
Pasta e Fagioli is an undeniably comforting dish. It’s humble, yet hearty, and packed with flavors that hit just the right notes. Whether you’re cooking it for family dinner or preparing it for a cozy night in, this soup will surely become a favorite in your recipe rotation.
FAQs
What Is Pasta And Fagioli Soup?
Pasta e Fagioli is a classic Italian soup that combines pasta, beans (usually cannellini or borlotti beans), vegetables, broth, and seasonings. It’s a hearty and comforting dish, often served with grated cheese and crusty bread.
Can I Make Pasta And Fagioli Soup Vegetarian Or Vegan?
Yes, pasta and fagioli soup can easily be made vegetarian or vegan. Simply substitute vegetable broth for the traditional chicken or beef broth, and omit any meat-based ingredients, such as pancetta or sausage.
What Type Of Pasta Should I Use For Pasta And Fagioli Soup?
Traditionally, small pasta shapes like ditalini, elbow macaroni, or small shells are used. However, you can use any small pasta shape that you have on hand. Just make sure it can hold up in the broth without becoming too soft.
What Kind Of Beans Should I Use In Pasta And Fagioli Soup?
Cannellini beans (white kidney beans) or borlotti beans are the most commonly used in pasta and fagioli. Both beans are creamy and tender, making them perfect for the soup. You can also use other beans like great northern or pinto beans if you prefer.
Can I Use Canned Beans In Pasta And Fagioli Soup?
Yes, canned beans are a convenient option. Just make sure to drain and rinse the beans before adding them to the soup to remove excess sodium. If you have time, you can also cook dried beans for a more authentic flavor.
How Can I Make Pasta And Fagioli Soup Richer In Flavor?
To enhance the flavor, you can sauté onions, garlic, and herbs like rosemary or thyme in olive oil before adding the broth. Adding a bit of tomato paste or crushed tomatoes will also add depth to the flavor. For an extra richness, consider finishing the soup with a drizzle of olive oil and grated Parmesan cheese.
How Long Can I Store Leftover Pasta And Fagioli Soup?
Leftover pasta and fagioli soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the broth, so you may need to add a little extra liquid when reheating the soup.
Can I Freeze Pasta And Fagioli Soup?
Yes, you can freeze pasta and fagioli soup, but the pasta may become mushy once thawed and reheated. To avoid this, you can freeze the soup without the pasta and add freshly cooked pasta when you’re ready to serve.
What Can I Serve With Pasta And Fagioli Soup?
Pasta and fagioli soup is often served with a side of crusty bread, such as a baguette or sourdough. You can also serve it with a simple green salad or a sprinkle of grated Parmesan cheese on top for added flavor.
How Do I Make Pasta And Fagioli Soup Spicy?
To add some heat to your pasta and fagioli soup, you can incorporate red pepper flakes, diced jalapeños, or a pinch of cayenne pepper. Adjust the amount based on your preferred spice level.