Pasta e Fagioli 

Why You’ll Love This Recipe

This recipe for Pasta e Fagioli is a perfect balance of comfort, nutrition, and flavor. With its tender pasta, creamy beans, and rich, savory broth, it’s an ideal meal for anyone who loves simple yet delicious food. It’s quick to make, easy to customize with your favorite ingredients, and filling enough to serve as a main course. The beauty of this dish lies in its versatility, as you can make it as light or as hearty as you like. Plus, it’s a great way to use pantry staples, making it both affordable and practical.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 bay leaf

• 4 cups vegetable broth or chicken broth

• 2 cans (15 ounces each) cannellini beans or any white beans, drained and rinsed

• 1 can (14.5 ounces) diced tomatoes

• 1 cup small pasta (such as ditalini or elbow macaroni)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

2. Add the minced garlic, carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally.

3. Stir in the oregano, basil, and bay leaf. Cook for about 1 minute to release the flavors.

4. Add the vegetable broth, beans, and diced tomatoes. Stir to combine and bring the mixture to a boil.

5. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.

6. Add the pasta and continue to cook for an additional 8-10 minutes, or until the pasta is al dente.

7. Season with salt and pepper to taste.

8. Remove the bay leaf before serving.

9. Garnish with fresh parsley if desired.

Servings and Timing

• Servings: 4-6

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Meat version: For a heartier version, add Italian sausage or pancetta to the soup along with the vegetables.

• Vegetarian: Use vegetable broth instead of chicken broth and skip any meat additions for a vegetarian-friendly version.

• Different beans: Feel free to swap cannellini beans for kidney beans, great northern beans, or any other variety you prefer.

• Gluten-free: Use gluten-free pasta for those avoiding gluten. Rice or quinoa can also be substituted for a grain-based alternative.

• Spicy: Add a pinch of red pepper flakes for some heat if you like a bit of spice in your soup.

Storage/Reheating

• Storage: Store any leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It will last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and reheat on the stove over low heat until warmed through.

• Reheating: Reheat the soup on the stove over medium heat. Add a little more broth if the soup has thickened too much during storage.

FAQs

Can I use any type of pasta for Pasta e Fagioli?

Yes, any small pasta will work well. Traditional choices include ditalini, elbow macaroni, or shell pasta, but feel free to use what you have on hand.

Can I make Pasta e Fagioli ahead of time?

Yes, this soup tastes even better the next day as the flavors have more time to develop. You can make it a day ahead and store it in the fridge.

How do I thicken Pasta e Fagioli?

If you’d like a thicker soup, you can mash a portion of the beans with a fork or potato masher and stir it back into the soup.

Can I make Pasta e Fagioli in a slow cooker?

Yes, you can. Combine all the ingredients (except the pasta) in the slow cooker and cook on low for 6-7 hours. Add the pasta during the last 30 minutes of cooking.

Can I use canned beans for this recipe?

Yes, canned beans work perfectly for this recipe. Just make sure to drain and rinse them before adding them to the soup.

What should I serve with Pasta e Fagioli?

Pasta e Fagioli is delicious on its own, but it pairs well with a simple green salad, garlic bread, or crusty Italian bread for dipping.

How can I make this soup spicier?

Add red pepper flakes or chopped fresh chili peppers during cooking to give the soup a spicy kick.

Can I use homemade broth?

Absolutely! Homemade vegetable or chicken broth will enhance the flavor and make the soup even more delicious.

Can I add meat to Pasta e Fagioli?

Yes, Italian sausage, pancetta, or even bacon can be added for a heartier version of the soup.

How long can I store leftover Pasta e Fagioli?

You can store leftover Pasta e Fagioli in the fridge for up to 3 days, or freeze it for up to 3 months.

Conclusion

Pasta e Fagioli is a comforting and versatile dish that’s perfect for any occasion. Whether you’re making it as a cozy meal for a chilly evening or preparing a large batch to feed a crowd, it’s guaranteed to please. With its rich flavors and hearty ingredients, this soup is a must-try for anyone who loves wholesome, satisfying meals.

Pasta e Fagioli 

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Pasta e Fagioli is a comforting Italian soup that combines the heartiness of beans and pasta in a rich, flavorful broth. A staple in Italian kitchens, this dish is versatile, easy to make, and perfect for a hearty meal on a chilly day.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

4 cups vegetable broth or chicken broth

2 cans (15 ounces each) cannellini beans or any white beans, drained and rinsed

1 can (14.5 ounces) diced tomatoes

1 cup small pasta (such as ditalini or elbow macaroni)

Salt and pepper to taste

Fresh parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Add the minced garlic, carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
3. Stir in the oregano, basil, and bay leaf. Cook for about 1 minute to release the flavors.
4. Add the vegetable broth, beans, and diced tomatoes. Stir to combine and bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
6. Add the pasta and continue to cook for an additional 8-10 minutes, or until the pasta is al dente.
7. Season with salt and pepper to taste.
8. Remove the bay leaf before serving.
9. Garnish with fresh parsley if desired.

Notes

• For a heartier version, add Italian sausage or pancetta to the soup along with the vegetables.
• For a vegetarian-friendly version, use vegetable broth and skip any meat additions.
• Different beans can be used, such as kidney beans or great northern beans.
• If you’re gluten-free, swap out the pasta for gluten-free pasta or rice/quinoa as an alternative.
• For a spicy kick, add red pepper flakes to the soup while cooking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 700mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg