Hearty Pasta e Fagioli Soup
Cozy Up with a Bowl of Authentic Pasta e Fagioli
When the weather turns chilly, there’s nothing quite as comforting as a hearty bowl of soup. And when it comes to Italian comfort food, Pasta e Fagioli – pasta and beans – reigns supreme. This isn’t just any pasta and bean soup; it’s a rustic, flavorful dish packed with vegetables and simple, wholesome ingredients. It’s a staple in many Italian households, and for good reason!
Our version of Pasta e Fagioli is designed to be both easy to make and incredibly satisfying. We’ve streamlined the process without sacrificing any of the authentic flavor. The key is building layers of flavor with the soffritto (the sautéed onion, carrot, and celery) and allowing the herbs to infuse the broth. Using cannellini beans provides a creamy texture, while the small pasta adds a delightful bite.
This soup is incredibly versatile. Feel free to adjust the vegetables to your liking – add spinach, zucchini, or even a touch of pancetta for extra richness. It’s also fantastic the next day, as the flavors meld together even more beautifully. It’s perfect for a weeknight dinner, a cozy lunch, or even meal prepping for the week ahead.
What makes our Pasta e Fagioli special?
- Simple Ingredients: We focus on fresh, readily available ingredients.
- Authentic Flavor: We build flavor through traditional techniques like the soffritto.
- Easy to Make: This recipe is designed for home cooks of all skill levels.
- Versatile: Customize it with your favorite vegetables and additions.
Frequently Asked Questions
Q: What kind of pasta is best for Pasta e Fagioli?
A: Traditionally, ditalini or small elbow macaroni are used. However, you can use any small pasta shape you prefer.
Q: Can I use dried beans instead of canned?
A: Yes, absolutely! You’ll need to soak and cook the beans beforehand. About 1.5 cups of dried cannellini beans will yield the amount needed for this recipe.
Q: Can I make this soup vegetarian or vegan?
A: This recipe is already vegetarian! To make it vegan, simply ensure your vegetable broth is vegan-friendly.
Q: How do I store leftover Pasta e Fagioli?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the liquid as it sits, so you may need to add a little extra broth when reheating.
Q: Can I freeze Pasta e Fagioli?
A: Yes, but the pasta may become slightly mushy upon thawing. It’s best to freeze the soup before adding the pasta. Add the pasta when reheating.
Get ready to enjoy a truly comforting and flavorful bowl of Pasta e Fagioli! It’s a taste of Italy that will warm your soul.
Pasta e Fagioli
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 6 cups vegetable broth
- 1 14 oz can diced tomatoes
- 1 15 oz can cannellini beans rinsed and drained
- 1 cup small pasta ditalini or elbow macaroni
- 2 tsp dried oregano
- 1 tsp dried thyme
- to taste salt and pepper
- for garnish fresh parsley
Instructions
- Heat olive oil in a large pot. Sauté onions, carrots, and celery until softened (5-7 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add vegetable broth, diced tomatoes, cannellini beans, oregano, and thyme. Bring to a boil.
- Stir in the pasta and reduce the heat to a simmer. Cook for 10-12 minutes until the pasta is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
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