Pasta e Fagioli Recipe

If you are searching for a comforting, hearty dish that feels like a warm hug on a chilly day, look no further than this Pasta e Fagioli Recipe. This classic Italian soup combines tender pasta with creamy beans and a medley of fresh vegetables, creating a symphony of flavors that’s both nourishing and soul-satisfying. It’s the kind of recipe that brings family and friends together around the table, inviting long conversations and second helpings, thanks to its rich texture and vibrant taste.

Ingredients You’ll Need

Getting the ingredients right is the first step toward nailing this Pasta e Fagioli Recipe. Nothing fancy here, just simple, fresh staples that build the foundation of every spoonful’s magic — from the earthiness of cannellini and kidney beans to the subtle sweetness of carrots and depth of chicken broth.

• 2 tablespoons olive oil: This provides a silky base for sautéing your veggies and adds that lovely Mediterranean richness.
• 1 small onion (finely chopped): The backbone of flavor, it softens and sweetens as it cooks.
• 2 cloves garlic (minced): Garlic brings that unmistakable aromatic punch that’s essential to Italian cooking.
• 2 medium carrots (diced): Adds natural sweetness and a tender bite.
• 2 stalks celery (diced): Offers a subtle crunch and fresh, herbal undertones.
• 14.5 ounces diced tomatoes (1 can): Tomatoes give a burst of acidity and color that brightens the entire dish.
• 4 cups chicken broth (low sodium or no sodium added): The soup’s liquid canvas that enhances every ingredient.
• 15 ounces cannellini beans (drained and rinsed): Creamy and mild, these beans add heartiness and protein.
• 15 ounces red kidney beans (drained and rinsed): Their robust flavor and firm texture balance the creaminess of the cannellini beans perfectly.
• 1 teaspoon dried oregano: A fragrant herb that brings vibrant Italian flair.
• 1 teaspoon dried basil: Sweet and aromatic, basil adds warmth and complexity.
• ½ teaspoon red pepper flakes (optional): Just a hint of heat to invigorate the palate.
• 1 cube chicken bouillon: Boosts depth of flavor without overpowering.
• 1 cup ditalini pasta (or other small pasta): The perfect tiny pasta to scoop up the beans and broth in every bite.
• Salt and pepper (to taste): Essential seasoning to bring everything together.
• Parmesan cheese (freshly grated, for serving): A salty, nutty finish that melts beautifully.
• Fresh parsley (chopped, for garnish): Adds freshness and a pop of color for the final flourish.

How to Make Pasta e Fagioli Recipe

Step 1: Sauté the Vegetables

Start with heating the olive oil in a large pot over medium heat. Toss in the finely chopped onion, diced carrots, and celery. Stir them gently until the onions turn translucent and the vegetables soften, releasing their natural sweetness and aroma. Add the minced garlic last, sautéing just until fragrant so it doesn’t burn. This step builds a flavorful foundation that makes all the difference.

Step 2: Introduce the Tomatoes and Broth

Pour the canned diced tomatoes (with their juices) into the pot, giving everything a good stir. The tomatoes will bring a rich, tangy brightness to the dish. Next, pour in the low-sodium chicken broth and crumble in the chicken bouillon cube to deepen the flavors. Bring this vibrant mixture to a gentle simmer, letting the liquids meld and the aroma fill your kitchen.

Step 3: Add Beans and Seasonings

It’s time to add the drained and rinsed cannellini and red kidney beans, which contribute texture and protein, making this soup a fulfilling meal. Sprinkle in the dried oregano, dried basil, and red pepper flakes if you’re using them for a subtle kick. Stir everything thoroughly so the herbs evenly distribute, then let the pot simmer for about 20 minutes to marry all the flavors beautifully.

Step 4: Cook the Pasta

Once the soup has simmered, stir in the ditalini pasta. Cooking the pasta directly in the soup helps it absorb the savory broth, swelling up with flavor. Keep the heat gentle and cook until the pasta is al dente—tender but with a slight bite. Remember to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 5: Season and Finish

Before serving, taste the soup and adjust salt and pepper according to your preference. This final seasoning step is essential since the beans and broth can absorb flavors during cooking. Just before ladling into bowls, sprinkle with freshly grated Parmesan cheese and chopped parsley for that unbeatable finishing touch that elevates your Pasta e Fagioli Recipe into something spectacular.

How to Serve Pasta e Fagioli Recipe

Garnishes

One of the joys of serving Pasta e Fagioli Recipe is that it welcomes simple yet impressive garnishes. Freshly grated Parmesan cheese adds a creamy saltiness that melts delicately into the hot soup. A sprinkle of chopped fresh parsley brightens the dish with herbaceous notes and a touch of color. If you want to jazz it up, a drizzle of good-quality olive oil over each bowl adds a luscious finish.

Side Dishes

This soup shines as a standalone meal, but pairing it with crusty bread, like a rustic Italian loaf or garlic focaccia, takes the feast to the next level. The bread is perfect for sopping up every delicious drop of broth. A light green salad with a lemon vinaigrette also complements the heartiness of the soup, providing a fresh contrast that balances your meal.

Creative Ways to Present

Consider serving Pasta e Fagioli Recipe in charming, individual ramekins or earthenware bowls for an authentic Italian feel. Garnish each portion just before serving for irresistible appeal. For a crowd-pleaser, present the soup buffet-style with bowls of optional toppings such as extra shredded Parmesan, crushed red pepper flakes, and freshly cracked black pepper, inviting everyone to customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Pasta e Fagioli Recipe tastes even better the next day, making it a fantastic make-ahead meal. Store any leftover soup in airtight containers and refrigerate for up to 4 days. The flavors deepen and mellow, so your second bowl might just outshine the first.

Freezing

If you want a longer-term option, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Keep it frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick after being refrigerated. You might want to cook a little extra pasta fresh and add it while reheating, as the pasta can get quite soft when stored.

FAQs

Can I make this recipe vegetarian?

Absolutely! Simply replace the chicken broth and bouillon cube with vegetable broth and vegetable bouillon. The flavors remain rich and comforting, and you’ll still get that hearty feel from the beans and veggies.

What pasta works best for Pasta e Fagioli Recipe?

Ditalini pasta is traditional because of its small size that holds onto the soup well. However, you can use other small pasta shapes like elbow macaroni, small shells, or even orzo depending on what you have on hand.

Is it okay to use canned beans?

Yes! Using canned cannellini and kidney beans is convenient and helps cut down prep time. Just be sure to drain and rinse them well to reduce sodium content and any canning liquid taste.

How spicy should I make it?

That’s totally up to you! The red pepper flakes provide a subtle warmth, but feel free to adjust the amount or omit them altogether if you prefer a milder soup.

Final Thoughts

This Pasta e Fagioli Recipe is truly a treasured classic that embraces wholesome ingredients with simple preparation and outstanding flavor. Whether you’re warming up on a cool evening or craving an authentic Italian meal at home, this recipe delivers big on comfort and ease. I encourage you to make it your own, share it with loved ones, and enjoy every hearty, soul-satisfying spoonful.

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