Pasta Fagioli, a staple in Italian cooking, is a hearty soup that combines pasta, beans, and vegetables in a savory broth, offering a fulfilling and nutritious meal that’s perfect for any season. This version of Pasta Fagioli is bound to be a hit, bringing together robust flavors and textures that will warm your heart and fill your stomach.
A Timeless Soup with Hearty Goodness
Whether you’re looking to warm up on a chilly evening or need a satisfying dish that can feed a crowd, this Pasta Fagioli recipe promises delicious results with every spoonful. Here’s how to make sure it comes out perfectly.
Tips for the Perfect Pasta Fagioli
- Sauté for Depth of Flavor: Start by cooking the onions, carrots, celery, and garlic until they’re softened. This not only brings out their flavors but also forms a flavorful base for the soup.
- Use Quality Broth: The broth is a key component in this soup. Whether you choose chicken or vegetable, opt for a high-quality or homemade broth for the best flavor.
- Right Beans Matter: Cannellini and kidney beans offer a wonderful contrast in texture and taste, providing protein and making the soup more substantial.
- Pasta Choices: Ditalini pasta is traditional in Pasta Fagioli, but any small pasta will do. Make sure to cook it until just al dente so it retains some bite even after being added to the soup.
- Season Well: Don’t forget to season with basil, oregano, salt, and pepper. These spices complement the natural flavors of the other ingredients beautifully.
- Garnish for Freshness: A sprinkle of fresh parsley and grated Parmesan cheese just before serving adds freshness and a touch of richness.
Recipe for Pasta Fagioli
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Serving: Serves 4-6
- Equipment needed: Large pot
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 cup ditalini pasta or other small pasta
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Parmesan cheese, grated (for serving)
- Fresh parsley, chopped (for garnish)
Directions:
- Cook Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Add Liquids and Beans: Stir in the diced tomatoes, broth, cannellini beans, and kidney beans. Add basil and oregano. Bring the mixture to a boil.
- Simmer with Pasta: Reduce heat to a simmer and add the pasta. Cook for about 10 minutes, or until the pasta is al dente.
- Season: Adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls. Garnish each serving with grated Parmesan cheese and chopped fresh parsley.
Enjoy Your Meal
Serve this Pasta Fagioli hot for a cozy dinner or a comforting lunch. With its rich flavors and hearty ingredients, it’s a dish that will satisfy everyone at the table and easily become a go-to recipe for gatherings, weeknight dinners, or whenever you need a bowl of comfort.
