Pasta e Fagioli recipe
Pasta e Fagioli is a classic Italian soup featuring a hearty combination of vegetables, beans, and pasta in a flavorful broth. This comforting and nutritious dish is easy to make and perfect for warming up on cold days. Serve it with crusty bread and a sprinkle of Parmesan cheese for a delicious and satisfying meal. Enjoy the homemade goodness of Pasta e Fagioli!
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 1 can 14 oz diced tomatoes
- 4 cups chicken or vegetable broth
- 2 cans 14 oz each cannellini beans, drained and rinsed
- 1 cup ditalini or small pasta of your choice
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- Grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-6 minutes until the vegetables are softened.
- Add the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
- Stir in the diced tomatoes (with their juices) and chicken or vegetable broth. Bring the mixture to a simmer.
- Once simmering, add the drained and rinsed cannellini beans to the pot. Stir well to combine.
- Return the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Meanwhile, cook the ditalini or pasta according to the package instructions until al dente. Drain and set aside.
- Once the soup has simmered for 15-20 minutes and the vegetables are tender, add the cooked pasta to the pot. Stir well to combine.
- Season the Pasta e Fagioli with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
- Serve hot, with grated Parmesan cheese on the side for sprinkling over the top.
Notes
Some tips for this recipe:
- Feel free to customize the soup by adding additional vegetables, such as zucchini or spinach.
- Substitute other types of beans, such as kidney beans or navy beans, for cannellini beans if desired.
- For extra richness, stir in a tablespoon of tomato paste along with the diced tomatoes.