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Pasta e Fagioli Recipe

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4.1 from 46 reviews

Pasta e Fagioli is a hearty and comforting Italian soup combining tender pasta, beans, vegetables, and aromatic herbs simmered together to create a rich and flavorful dish. This classic soup is perfect for a cozy meal and can be easily customized with your favorite small pasta shapes and garnished with fresh Parmesan and parsley.

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced

Liquids & Canned Goods

  • 14.5 ounces diced tomatoes (1 can)
  • 4 cups chicken broth (low sodium or no sodium added)

Beans

  • 15 ounces cannellini beans, drained and rinsed
  • 15 ounces red kidney beans, drained and rinsed

Seasonings & Pasta

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 cube chicken bouillon
  • 1 cup ditalini pasta (or other small pasta)
  • Salt and pepper, to taste

Garnishes

  • Parmesan cheese, freshly grated, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
  2. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine and bring the mixture to a gentle simmer.
  3. Add Beans and Seasonings: Stir in the drained and rinsed cannellini and red kidney beans, dried oregano, dried basil, red pepper flakes if using, and the chicken bouillon cube. Mix well to disperse the flavors throughout the soup base.
  4. Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
  5. Cook the Pasta: Add the ditalini pasta to the simmering soup. Continue cooking until the pasta is al dente, usually around 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  6. Season to Taste: Check for seasoning and add salt and pepper as needed. Adjust any other seasonings to your preference.
  7. Serve: Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese over each serving. Garnish with chopped fresh parsley for a burst of color and freshness.

Notes

  • You can substitute the chicken broth and bouillon with vegetable broth to make this recipe vegetarian.
  • Ditalini pasta can be replaced with any small pasta shape like elbow macaroni or small shells.
  • For a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • If the soup thickens too much upon standing, add a splash of water or broth when reheating to loosen it.

Find it online: https://justsosavory.com/pasta-e-fagioli-recipe/