This hearty Pasta Fagioli is a warm blend of pasta, beans, and tasty tomatoes. It’s like a cozy hug in a bowl. Perfect for chilly days!
Honestly, I love how filling this dish is. Plus, it’s easy to make and the leftovers taste even better. Who doesn’t enjoy a meal that warms your heart and belly? 😊
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds rich flavor to the dish. If you’re out, any other vegetable oil will work, but I really love the taste the olive oil brings.
Beans: Cannellini and kidney beans give a lovely texture and protein boost. If you prefer, you can swap them for chickpeas or black beans for a different twist.
Pasta: Small pasta shapes like ditalini work best because they soak up the flavors. You could use any small pasta you have on hand, even gluten-free options if needed.
Herbs: Oregano and basil are key to flavor. Fresh herbs would be even better if you have them, but dried works just fine. If you like a bit of heat, add some red pepper flakes!
How Do I Perfectly Sauté Vegetables?
Sautéing is one of the foundational techniques in this recipe. It builds flavor right from the start. Here’s how to do it well:
- Heat your olive oil over medium heat. Too hot, and the veggies will burn!
- Add onions, carrots, and celery, stirring occasionally. Look for them to soften slightly, about 5-7 minutes.
- Add garlic last to prevent burning its delicate flavor—cook just one more minute.
Taking your time here ensures those veggies caramelize nicely, creating a delicious base for your soup!
Authentic Italian Pasta Fagioli
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2-3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 (14 oz) can of diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 3/4 cup small pasta shells or ditalini pasta
For Garnish:
- Fresh parsley, chopped
- Freshly grated Parmesan cheese
Time Needed:
This delicious Pasta Fagioli takes about 10-15 minutes to prepare, plus an additional 30 minutes to cook. So, in just about 45 minutes, you will have a steaming pot of comfort food ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery. Sauté until the vegetables are softened, which will take about 5-7 minutes. This step releases wonderful flavors into the oil, making the base of your soup a delight!
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute or until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
3. Combine with Broth and Seasonings:
Pour in the broth and diced tomatoes, including their juices. Add the oregano, basil, and bay leaf. Season the mixture with salt and pepper to taste. Stir everything together and heat until it begins to boil.
4. Let it Simmer:
Once boiling, reduce the heat and let the soup simmer uncovered for about 20 minutes. This allows the flavors to meld beautifully.
5. Add the Beans:
Add the drained cannellini and kidney beans to the pot. Stir gently to combine all the ingredients.
6. Stir in the Pasta:
Next, add your small pasta shells or ditalini. Cook according to the package instructions, about 8-10 minutes, until the pasta is al dente.
7. Final Touches:
Remove the bay leaf and taste the soup. Adjust any seasoning with additional salt and pepper, if desired.
8. Serve:
Ladle the hot soup into bowls and garnish with freshly chopped parsley. Top with a generous sprinkle of grated Parmesan cheese. It’s ready to enjoy!
9. Pair with Bread:
For an ultimate meal, serve hot with some crispy, crusty bread on the side.
Enjoy this comforting, classic Italian Pasta Fagioli!
Can I Use Different Types of Beans?
Absolutely! While cannellini and kidney beans are traditional, you can substitute them with any beans you have on hand, such as chickpeas or black beans. Just make sure they’re canned and rinsed for convenience!
Can I Make Pasta Fagioli Vegetarian?
Yes, just use vegetable broth instead of chicken broth. It will still be hearty and flavorful without sacrificing taste!
How to Store Leftovers?
Store any leftover pasta fagioli in an airtight container in the fridge for up to 3 days. The pasta may absorb some liquid, so you might want to add a splash of broth or water when reheating.
Can I Freeze This Soup?
Yes, you can freeze pasta fagioli! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Just reheat gently on the stove when you’re ready to enjoy it again!
