Pasta Fagioli: A Hearty & Delicious Italian Soup Recipe

Pasta Fagioli, or “pasta and beans,” is more than just a simple soup; it’s a warm hug in a bowl, a taste of Italian history, and a dish that has comforted generations. Have you ever craved something hearty, flavorful, and utterly satisfying, all while being surprisingly easy to make? Then look no further! This classic Italian staple is about to become your new go-to comfort food.

Originating as a peasant dish, Pasta Fagioli was born out of resourcefulness, utilizing humble ingredients like beans, pasta, and whatever vegetables were on hand. Its roots run deep in Italian culinary tradition, varying from region to region, each boasting its own unique twist. From the addition of pancetta in some areas to the use of different pasta shapes in others, the variations are endless, making it a truly adaptable and personalizable dish.

But what is it about Pasta Fagioli that makes it so beloved? It’s the perfect marriage of textures – the creamy beans, the tender pasta, and the slightly crunchy vegetables all come together in a symphony of deliciousness. The rich, savory broth, infused with herbs and aromatics, creates a depth of flavor that is both comforting and complex. Plus, it’s incredibly budget-friendly and can be made in large batches, making it perfect for feeding a crowd or enjoying leftovers throughout the week. Get ready to experience the magic of this timeless Italian classic!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 cup ditalini pasta (or other small pasta shape)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Sautéing the Vegetables:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not browned. This step is crucial for building the flavor base of the soup, so don’t rush it!
2. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the herbs and garlic will fill your kitchen, signaling that you’re on the right track.

Building the Soup Base:

1. Pour in the crushed tomatoes and vegetable broth (or chicken broth). Stir well to combine, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will add depth to your Pasta Fagioli.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. This is a great time to prepare the rest of your ingredients or simply relax while the soup develops its rich taste.

Adding the Pasta and Beans:

1. Stir in the ditalini pasta and cannellini beans. Increase the heat slightly to bring the soup back to a gentle simmer. Cook until the pasta is tender, about 8-10 minutes, or according to the package directions. Keep an eye on the pasta to prevent it from becoming overcooked and mushy.
2. Stir in the grated Parmesan cheese. The cheese will melt into the soup, adding a creamy texture and a salty, savory flavor.
3. Season with salt and freshly ground black pepper to taste. Remember to taste the soup before adding salt, as the Parmesan cheese and broth may already be quite salty.

Serving the Pasta Fagioli:

1. Ladle the Pasta Fagioli into bowls.
2. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. A drizzle of olive oil can also add a nice touch.
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors continue to develop.

Tips and Variations:

• Make it vegetarian/vegan: Ensure you are using vegetable broth. To make it completely vegan, omit the Parmesan cheese or use a vegan Parmesan alternative.
• Add meat: For a heartier soup, add cooked Italian sausage, ground beef, or pancetta. Brown the meat in the pot before adding the vegetables.
• Use different beans: Great Northern beans, kidney beans, or pinto beans can be substituted for cannellini beans.
• Spice it up: Add more red pepper flakes or a dash of hot sauce for extra heat.
• Add greens: Stir in chopped spinach, kale, or escarole during the last few minutes of cooking for added nutrients and flavor.
• Make it thicker: For a thicker soup, mash some of the cannellini beans with a fork before adding them to the pot. Alternatively, you can blend a small portion of the soup with an immersion blender.
• Use different pasta: If you don’t have ditalini pasta, you can use other small pasta shapes such as elbow macaroni, small shells, or orzo.
• Slow Cooker Method: You can easily adapt this recipe for the slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker along with the remaining ingredients (except the pasta and Parmesan cheese). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the pasta during the last 30 minutes of cooking, and then stir in the Parmesan cheese before serving.
• Storage: Leftover Pasta Fagioli can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The pasta may absorb some of the liquid as it sits, so you may need to add a little extra broth when reheating.
• Freezing: Pasta Fagioli can also be frozen for longer storage. However, the pasta may become slightly mushy when thawed. To minimize this, cook the pasta slightly less than al dente before adding it to the soup. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Notes:

• Olive Oil: Extra virgin olive oil is preferred for its flavor, but regular olive oil will also work.
• Onion, Carrots, and Celery: These vegetables form the mirepoix, which is the foundation of many soups and stews. They provide a subtle sweetness and depth of flavor.
• Garlic: Freshly minced garlic is best for its pungent flavor.
• Dried Oregano and Basil: These herbs add a classic Italian flavor to the soup.
• Red Pepper Flakes: These add a touch of heat. Adjust the amount to your preference.
• Crushed Tomatoes: Use good-quality crushed tomatoes for the best flavor. You can also use diced tomatoes, but crushed tomatoes will create a smoother soup.
• Vegetable Broth: Vegetable broth keeps the recipe vegetarian. Chicken broth can be used for a richer flavor. Low-sodium broth is recommended so you can control the saltiness of the soup.
• Ditalini Pasta: Ditalini is a small, tube-shaped pasta that is commonly used in Pasta Fagioli. Other small pasta shapes can be substituted.
• Cannellini Beans: Cannellini beans are white kidney beans with a creamy texture. They are a classic ingredient in Pasta Fagioli.
• Parmesan Cheese: Grated Parmesan cheese adds a salty, savory flavor to the soup. Use freshly grated Parmesan cheese for the best flavor.
• Salt and Pepper: Season to taste.
• Fresh Parsley: Fresh parsley adds a bright, fresh flavor to the soup.

Troubleshooting:

• Soup is too thick: Add more broth to thin it out.
• Soup is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate. Alternatively, mash some of the beans to thicken the soup.
• Soup is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato to the soup while it simmers. The potato will absorb some of the salt. Remove the potato before serving.
• Pasta is overcooked: Be careful not to overcook the pasta. Cook it until it is just al dente.
• Soup is bland: Add more herbs, spices, or Parmesan cheese to enhance the flavor. A splash of balsamic vinegar can also add a nice tang.

Nutritional Information (approximate, per serving):

• Calories: 350-450
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 50-60g
• Fiber: 10-15g

Enjoy your homemade Pasta Fagioli! I hope you find this recipe helpful and delicious. Let me know in the comments if you have any questions or suggestions. Happy cooking!

Conclusion:

This Pasta Fagioli recipe isn’t just another soup; it’s a warm hug in a bowl, a taste of Italy that you can create right in your own kitchen. From the hearty beans to the perfectly cooked pasta, every spoonful is bursting with flavor and comforting goodness. I truly believe this is a must-try recipe, and here’s why: it’s incredibly versatile, relatively inexpensive to make, and satisfying enough to be a complete meal. Plus, the aroma that fills your home while it simmers is simply divine!

But the best part? You can easily adapt this recipe to suit your own tastes and preferences. Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it even heartier? Brown some Italian sausage or pancetta and stir it in before adding the broth. For a vegetarian version, simply ensure your broth is vegetable-based and omit any meat.

Serving suggestions are endless! I personally love to serve my Pasta Fagioli with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of good quality olive oil. A crusty loaf of bread, perfect for dipping into the flavorful broth, is also a must-have. You could also pair it with a simple side salad for a lighter meal. For a more substantial meal, consider serving it alongside grilled chicken or fish.

And don’t be afraid to get creative with the pasta! While ditalini is the classic choice, you can use any small pasta shape you like – elbow macaroni, small shells, or even orzo would work beautifully. Similarly, feel free to experiment with different types of beans. Cannellini beans are my go-to, but borlotti or kidney beans would also be delicious.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s perfect for a cozy weeknight dinner, a potluck gathering, or even a make-ahead meal for busy days. The flavors only deepen and meld together as it sits, making it even more delicious the next day.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I promise, you won’t be disappointed. This Pasta Fagioli is more than just a recipe; it’s an experience.

Once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. Happy cooking! I can’t wait to see your creations! Buon appetito!