Classic Pasta e Fagioli Soup Recipe | Hearty Italian Comfort Food
Pasta e Fagioli, which translates to “pasta and beans,” is a classic Italian soup that’s hearty, comforting, and packed with flavor. This dish is a staple in Italian households, known for its simplicity and wholesome ingredients. With tender pasta, creamy beans, and a rich tomato-based broth, Pasta e Fagioli is the perfect meal for chilly nights or whenever you’re craving a taste of Italy. In this guide, we’ll walk you through how to make this delicious soup from scratch, along with tips, variations, and serving suggestions. Let’s get cooking!
Recipe Preparation Equipment
To make this soup, you’ll need the following equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Colander (for draining beans and pasta)
Ingredients
Here’s what you’ll need to make this delicious soup:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups (960ml) vegetable or chicken broth
- 2 cups (480ml) water
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup (100g) ditalini pasta (or small pasta like elbow or small shells)
- Salt and pepper to taste
For Garnish (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread for serving
How to Make Easy Pasta e Fagioli Soup
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Add Tomatoes and Broth
- Pour in the diced tomatoes (with their juice) and stir to combine.
- Add the vegetable or chicken broth, water, oregano, thyme, basil, and bay leaf. Stir well.
Step 3: Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.
Step 4: Add the Beans and Pasta
- Stir in the cannellini beans and kidney beans.
- Add the ditalini pasta and cook according to the package instructions, usually 8-10 minutes, or until the pasta is al dente.
Step 5: Season and Serve
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
- Serve with crusty bread on the side.
Variations
- Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Vegetarian Option: Use vegetable broth and ensure all other ingredients are vegetarian-friendly.
- Creamy Version: Stir in 1/4 cup of heavy cream or coconut milk for a creamier texture.
- Meat Lovers’ Version: Add cooked ground beef, Italian sausage, or pancetta for extra protein.
Cooking Notes
- For a thicker soup, mash some of the beans before adding them to the pot.
- If you prefer a smoother texture, blend half of the soup with an immersion blender before adding the pasta.
- Don’t overcook the pasta, as it can become mushy. Cook it just until al dente.
Serving Suggestions
- Serve with a side of crusty bread or garlic bread for dipping.
- Pair with a fresh green salad for a complete meal.
- Enjoy as a comforting lunch or dinner on a cold day.
Helpful Tips
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- To freeze, omit the pasta and add it fresh when reheating. Freeze the soup for up to 3 months.
- For extra flavor, use homemade broth instead of store-bought.
Tips for the Best Pasta e Fagioli Soup
- Use high-quality canned tomatoes for the best flavor.
- Don’t skip the fresh garlic—it adds a depth of flavor that’s essential to the soup.
- Adjust the seasoning to your taste, adding more herbs or spices as desired.
Prep Time, Cooking Time, Total Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
(Serves 6)
- Calories: 280 kcal
- Protein: 12g
- Sodium: 600mg
FAQs
1. Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook the beans separately before adding them to the soup.
2. Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables first, then add everything except the pasta to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta 30 minutes before serving.
3. What can I use instead of ditalini pasta?
Any small pasta shape will work, such as elbow macaroni, small shells, or even orzo.
Conclusion
Pasta e Fagioli is a classic Italian soup that’s hearty, flavorful, and incredibly comforting. With its tender pasta, creamy beans, and rich tomato broth, this dish is perfect for cozy nights or whenever you’re craving a taste of Italy. Whether you’re cooking for your family or meal prepping for the week, this recipe is easy to make and always delivers delicious results. Try it today and enjoy the warmth and flavor of homemade Pasta e Fagioli!
