Pasta e Fagioli: The Comforting Italian Soup You’ll Crave

Pasta e fagioli, a beloved Italian soup that translates to “pasta and beans,” is a comforting and flavorful dish that has been a staple in households across the country for generations. This classic recipe combines tender pasta, creamy beans, and a medley of aromatic vegetables, creating a warm and satisfying meal that is perfect for any occasion.

✨ What Makes This Recipe Special

Pasta e fagioli is more than just a soup – it’s a culinary tradition that has been passed down through the ages, with each family putting their own unique spin on the classic ingredients. The combination of pasta, beans, and savory seasonings creates a harmonious balance of textures and flavors that is both comforting and satisfying. Whether you’re serving it as a starter, a main course, or even a side dish, this recipe is sure to delight your taste buds and warm your soul.

Ingredients

• 1 pound dried cannellini or kidney beans, soaked overnight and drained
• 4 cups vegetable or chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 (28-ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1 cup small pasta, such as ditalini or elbow macaroni
• Freshly grated Parmesan cheese, for serving (optional)

The beauty of this Pasta e Fagioli soup is that most ingredients are pantry or freezer staples. The combination of creamy beans, al dente pasta, and a medley of aromatic vegetables creates the classic Italian-inspired flavor profile that has made this recipe a perennial favorite.

Instructions

1. Step 1: In a large pot, combine the soaked and drained beans, broth, onion, garlic, carrots, and celery. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 45 minutes to 1 hour, or until the beans are tender.
2. Step 2: Add the diced tomatoes, bay leaf, oregano, and thyme. Season with salt and pepper to taste. Simmer for an additional 15 minutes to allow the flavors to meld.
3. Step 3: In a separate pot, cook the pasta according to the package instructions. Drain and add the cooked pasta to the bean mixture.
4. Step 4: Serve the pasta e fagioli hot, garnished with freshly grated Parmesan cheese, if desired.

Timing Overview

Compared to traditional Italian-style soups, which can take up to 2 hours to prepare, this Pasta e Fagioli recipe saves you 25% of your cooking time while delivering similar flavors.

Nutritional Information

Per serving (based on 6 servings):

These Pasta e Fagioli provide approximately 20% of your daily protein requirements and 40% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.

🥬 Make It Even Healthier

These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Pasta e Fagioli.

🍴 Perfect Pairings

⚠️ Cooking Pitfalls to Skip

🥡 Keep It Fresh

These Pasta e Fagioli retain their quality remarkably well:

🗣️ Reader Q&A

Can I make this recipe ahead of time?

Absolutely! Pasta e Fagioli is a great make-ahead dish. The flavors actually improve the longer the soup sits, so you can prepare it a day or two in advance. Simply store the cooked soup in the refrigerator in an airtight container until ready to serve.

Can I substitute different types of beans?

Yes, you can use a variety of beans in this recipe. Cannellini, kidney, or even garbanzo beans (chickpeas) all work well and will provide slightly different flavor profiles. Just be sure to adjust the cooking time as needed for the type of bean you choose.

Is this recipe gluten-free?

To make this Pasta e Fagioli recipe gluten-free, simply substitute the pasta with a gluten-free variety, such as brown rice pasta or quinoa pasta. You can also omit the pasta altogether and enjoy the soup as a bean-based dish.

How can I thicken the soup if it’s too thin?

If your Pasta e Fagioli soup is too thin, you can try a few different techniques to thicken it up. One option is to use a potato masher or the back of a spoon to lightly mash some of the beans, which will release their starch and help to thicken the broth. You can also try simmering the soup for a bit longer to allow some of the liquid to evaporate.

Can I add any extra vegetables to the recipe?

Absolutely! Pasta e Fagioli is a very versatile recipe that can accommodate a variety of additional vegetables. Some great options include spinach, kale, zucchini, bell peppers, or even diced potatoes. Just be sure to adjust the cooking time as needed to ensure the vegetables are tender.

🏁 Conclusion

These Pasta e Fagioli represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy weeknight dinner or a satisfying starter for a larger Italian-inspired feast, they’re sure to impress with their rich, comforting flavors and hearty texture. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.

With simple ingredients and straightforward preparation, these Pasta e Fagioli demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So why not give this classic Italian dish a try? Your taste buds (and your family) are sure to thank you.

Pasta e Fagioli: The Comforting Italian Soup You’ll Crave

★ ★ ★ ★ ★ 4.6/5

⏱️ Timing Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour

🥘 Ingredients

• 1 pound dried cannellini or kidney beans, soaked overnight and drained
• 4 cups vegetable or chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 (28-ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1 cup small pasta, such as ditalini or elbow macaroni
• Freshly grated Parmesan cheese, for serving (optional)

📝 Instructions

1. In a large pot, combine the soaked and drained beans, broth, onion, garlic, carrots, and celery. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 45 minutes to 1 hour, or until the beans are tender.
2. Add the diced tomatoes, bay leaf, oregano, and thyme. Season with salt and pepper to taste. Simmer for an additional 15 minutes to allow the flavors to meld.
3. In a separate pot, cook the pasta according to the package instructions. Drain and add the cooked pasta to the bean mixture.
4. Serve the pasta e fagioli hot, garnished with freshly grated Parmesan cheese, if desired.

📊 Nutritional Information

Calories: 350

Protein: 16g

Carbohydrates: 56g

Fat: 5g

Fiber: 10g

Sodium: 580mg

🖨️ Print Recipe

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