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Pasta e Fagioli Recipe

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Pasta e Fagioli is a hearty Italian comfort dish made with creamy cannellini beans, small pasta, vegetables, tomatoes, herbs, and Parmesan in a savory broth. Serve it thick and stew-like or add extra broth for a comforting soup.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 cup water, plus more as needed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes, optional
  • 1 cup ditalini or other small pasta
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Extra Parmesan, for serving
  • Extra-virgin olive oil, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to darken slightly.
  4. Add the diced tomatoes, cannellini beans, broth, water, oregano, basil, thyme, bay leaf, and red pepper flakes.
  5. Bring to a gentle boil, reduce the heat, and simmer for about 10 minutes.
  6. For a thicker consistency, remove about 1 cup of the beans and broth, mash or blend until creamy, and return the mixture to the pot.
  7. Add the ditalini and simmer according to the package directions until al dente, stirring regularly to prevent the pasta from sticking.
  8. Add additional water or broth as needed if the Pasta e Fagioli becomes too thick while the pasta cooks.
  9. Remove the bay leaf, then stir in the Parmesan and fresh parsley.
  10. Taste and adjust the salt and freshly ground black pepper as needed.
  11. Ladle into bowls and serve with extra Parmesan, parsley, and a drizzle of extra-virgin olive oil.

Notes

  • For a richer version, cook diced pancetta until lightly crisp before adding the vegetables.
  • For a vegetarian version, use vegetable broth and vegetarian-friendly Parmesan or a suitable alternative.
  • Cannellini beans can be replaced with borlotti, cranberry, Great Northern, or kidney beans.
  • Add chopped kale, spinach, or Swiss chard near the end of cooking and simmer until tender.
  • For extra heat, increase the red pepper flakes or add fresh chili with the vegetables.
  • For a thicker Pasta e Fagioli, mash more of the beans or use slightly less broth.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Add broth or water when reheating because the pasta will continue absorbing liquid during storage.
  • For meal prep or freezing, cook and store the pasta separately to prevent it from becoming overly soft.

Nutrition

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