Pasta e Fagioli
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Pasta e Fagioli is a timeless Italian soup that combines humble ingredients like beans, pasta, and veggies into something truly special. It’s the kind of recipe that warms you from the inside out.
Why You’ll Love This Pasta e Fagioli
There’s something about a hearty bowl of soup that feels like a warm embrace, isn’t there? Growing up, soups were a staple in my family all year round—not just when the temperatures dipped. This Pasta e Fagioli is one of those recipes that transcends seasons. It’s packed with tender pasta, creamy beans, and a medley of veggies that make it a full meal on its own.
I wanted to share this recipe with you because it’s become a favorite in my kitchen, and I think you’ll love it just as much. It’s simple to make but rich in flavor, and there’s a comforting joy in each spoonful.
Before You Start
- Prep All Ingredients First: Chop and measure everything ahead of time, this will make everything go so much faster and smoother. This soup is basically a dump and cook soup, so prep first.
- Choose Quality Ingredients: Fresh vegetables and good-quality canned beans are key to making this soup stand out.
- Adjust to Your Taste: Feel free to tweak the herbs or add more red pepper flakes if you like extra spice.
- Consider Cooking Pasta Separately: If you expect leftovers, cook the pasta separately to prevent it from soaking up too much broth overnight.
Ingredients You’ll Need
- Onion, celery, and carrots: This is the aromatic base for our soup made up of carrots, onion, celery, and garlic. These 3 ingredients are a very important base so be sure to include them!
- Garlic: For that punch of flavor! Fresh garlic is best, but jarred minced garlic works too.
- Bacon (Optional): Although optional, I strongly recommend it because it does give the soup a smoky, savory element. Feel free to omit for a vegetarian version.
- Diced Tomatoes: Gives the soup a tangy richness.
- Chicken Broth: Use low-sodium broth, this allows you to control the saltiness. Vegetable broth is a great substitute.
- Cannellini and Red Kidney Beans: These beans add creaminess and hearty texture, making the soup satisfying and protein-rich.
- Dried Herbs (Oregano and Basil): Infuse the soup with classic Italian flavors.
- Red Pepper Flakes (Optional): For a little bit of heat. Adjust to your spice preference.
- Chicken Bouillon Cube: This adds lots of flavor. You can substitute with a vegetable bouillon cube if preferred.
- Ditalini Pasta: Small pasta that fits well in soups. You can also use any small pasta like macaroni or small shells.
- Salt and Pepper: Season to taste, balancing the flavors.
- Parmesan Cheese and Fresh Parsley: Freshly grated Parmesan adds a nutty finish, and parsley provides a fresh garnish.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Cook for about 5-7 minutes until the vegetables soften.
Tip: Stir occasionally to prevent the garlic from burning, which can make it bitter.
Add 4 ounces of diced bacon to the pot. Cook for 3-4 minutes until it’s crispy and the fat has rendered.
Tip: If you’re skipping the bacon, you might want to add a pinch more salt.
Stir in the 14.5 ounces of diced tomatoes and 4 cups of low-sodium chicken broth. Bring the mixture to a boil. Add the 15 ounces of drained and rinsed cannellini beans and 15 ounces of drained and rinsed red kidney beans. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of red pepper flakes if using, and 1 chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes. This allows the flavors to meld together.
Tip: Rinse the beans to help reduce excess sodium and starch.
Stir in 1 cup of ditalini pasta. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick, add a bit more chicken broth or water to reach your desired consistency.
Tip: Keep an eye on the pasta to avoid overcooking, especially if you prefer a firmer texture.
How To Serve
While Pasta e Fagioli is hearty enough to stand on its own, I often like to pair it with something simple to round out the meal. Here are some ideas you might enjoy serving alongside:
Easy Garlic Bread
Mini Caprese Salad Bites
Easy Focaccia
Garlic Knots
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make a vegetarian version by omitting the bacon and using vegetable broth instead of chicken broth.
How do I store leftovers?
Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
Can I freeze Pasta e Fagioli?
Absolutely! I recommend freezing the soup without the pasta, as pasta can become mushy when thawed. When you’re ready to enjoy it, reheat the soup and cook fresh pasta to add in.
Can I use different types of beans?
Definitely. Feel free to substitute with other beans like great northern beans or chickpeas if you prefer.
My soup is too thick; how can I fix it?
If the soup becomes too thick, especially after adding the pasta, simply add more broth or water until you reach your desired consistency.
I’d Love to Hear From You
Thank you for joining me in making this hearty Pasta e Fagioli! How did your soup turn out? Did you add any special twists or personal touches? Share your photos, tips, and experiences in the comments below—I love seeing your mouthwatering creations and hearing your stories.
More Delicious Italian Soups
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Pasta e Fagioli
Video
Ingredients
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 4 ounces bacon (diced (optional))
- 14.5 ounces diced tomatoes (1 can)
- 4 cups chicken broth (low sodium or no sodium added)
- 15 ounces cannellini beans (drained and rinsed)
- 15 ounces red kidney beans (drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 cube chicken bouillon
- 1 cup ditalini pasta (or other small pasta)
- salt and pepper (to taste)
- Parmesan cheese (freshly grated, for serving)
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened.
- Add the chopped bacon to the pot and cook for 3-4 minutes until it's crispy and the fat has rendered.
- Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil.
- Add the cannellini beans, red kidney beans, dried oregano, dried basil, red pepper flakes (if using) and chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes.
- Stir in the ditalini pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick as the pasta cooks, you can add a bit more chicken broth or water to reach your desired consistency.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley or basil.
Equipment
Notes
- Add a Parmesan Rind: I like to toss in a Parmesan rind while the soup simmers. It melts slightly and adds a rich, savory depth to the broth.
- Mash Some Beans: For a thicker consistency, I sometimes mash a portion of the beans before adding them to the pot. It makes the soup creamier without adding dairy.
- Gluten-Free Option: You can easily make this recipe gluten-free by using your favorite gluten-free pasta.
- Flavor Boost: A splash of red wine vinegar or lemon juice at the end brightens up the flavors beautifully.
- Leftovers Are Even Better: This soup stores well and tastes even better the next day as the flavors continue to meld.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
