Pasta e Fagioli Soup: The Ultimate Guide to Making It at Home

Pasta e Fagioli Soup, or “pasta and beans,” is more than just a simple soup; it’s a warm hug in a bowl, a taste of Italian tradition, and a comforting meal that has nourished families for generations. Have you ever craved a dish that’s both hearty and healthy, satisfying and simple to make? Then look no further! This recipe is your ticket to a delicious and authentic Italian experience.

Originating as a peasant dish, Pasta e Fagioli Soup cleverly utilizes inexpensive and readily available ingredients. Beans, a staple in the Italian diet, are combined with small pasta shapes to create a filling and nutritious meal. Its roots are deeply embedded in the cucina povera (poor kitchen) tradition, where resourcefulness and flavor were paramount. Each region of Italy boasts its own unique variation, reflecting the local ingredients and culinary preferences.

What makes this soup so beloved? It’s the perfect marriage of textures – the creamy beans, the al dente pasta, and the often-added crunch of vegetables like carrots and celery. The flavor is rich and savory, enhanced by aromatic herbs and a touch of Parmesan cheese. But perhaps the biggest draw is its convenience. It’s a one-pot wonder that’s easy to prepare, making it ideal for busy weeknights. Plus, it’s incredibly versatile! Feel free to customize it with your favorite vegetables or add a touch of spice for an extra kick. Get ready to experience the magic of this classic Italian comfort food!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup ditalini pasta (or other small pasta shape)
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

Preparing the Base:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. I like to use a heavy-bottomed pot because it helps distribute the heat evenly and prevents scorching.
2. Add the chopped onion, carrots, and celery to the pot. This is your mirepoix, the aromatic foundation of so many great soups and stews. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender, but not browned.
3. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this stage is just heavenly!

Building the Soup:

1. Pour in the vegetable broth and add the diced tomatoes (undrained). Give everything a good stir to combine. The liquid will deglaze the bottom of the pot, lifting up any flavorful bits that may have stuck.
2. Bring the soup to a simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for 15 minutes. This allows the flavors to meld together beautifully.
3. Add the cannellini beans and kidney beans. Stir to combine. I always rinse my canned beans to remove any excess starch and sodium.
4. Stir in the ditalini pasta. Make sure the pasta is submerged in the liquid.
5. Continue to simmer, uncovered, until the pasta is cooked through, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta should be al dente, meaning it has a slight bite to it.
6. Season with salt and black pepper to taste. Don’t be afraid to be generous with the seasoning! Taste the soup and adjust as needed.
7. Stir in the chopped fresh parsley. This adds a pop of freshness and color to the soup.

Serving Suggestions:

1. Ladle the Pasta e Fagioli soup into bowls.
2. Garnish with grated Parmesan cheese, if desired. A sprinkle of Parmesan adds a salty, savory note that complements the soup perfectly.
3. Serve with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.

Tips and Variations:

• For a thicker soup: You can mash about 1/2 cup of the cannellini beans with a fork or potato masher before adding them to the soup. This will create a creamier texture.
• For a richer flavor: Use chicken broth instead of vegetable broth. You can also add a Parmesan cheese rind to the soup while it simmers. Just remember to remove the rind before serving.
• Add meat: For a heartier soup, you can add cooked Italian sausage, pancetta, or bacon. Brown the meat in the pot before adding the vegetables.
• Use different beans: Feel free to substitute other types of beans, such as Great Northern beans, pinto beans, or borlotti beans.
• Add more vegetables: You can add other vegetables to the soup, such as zucchini, spinach, or kale. Add them during the last few minutes of cooking so they don’t become overcooked.
• Make it vegetarian/vegan: Ensure you are using vegetable broth. Omit the Parmesan cheese garnish or use a vegan Parmesan alternative.
• Spice it up: Increase the amount of red pepper flakes for a spicier soup.
• Make it ahead: Pasta e Fagioli soup is even better the next day! The flavors have more time to meld together. Store the soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze Pasta e Fagioli soup, but the pasta may become a bit soft when thawed. To minimize this, cook the pasta separately and add it to the soup after thawing and reheating.

Detailed Ingredient Notes:

• Olive Oil: Extra virgin olive oil is my go-to for most cooking, but regular olive oil works just fine here. You just need a little fat to sauté the vegetables.
• Onion, Carrots, and Celery: This is the classic mirepoix, the foundation of many great soups and stews. Don’t skip it! The combination of these three vegetables creates a wonderful aromatic base.
• Garlic: Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
• Dried Oregano and Basil: These herbs add a warm, savory flavor to the soup. If you have fresh herbs on hand, you can use them instead. Use about 1 tablespoon of fresh oregano and 1 tablespoon of fresh basil. Add them towards the end of cooking to preserve their flavor.
• Red Pepper Flakes: These are optional, but they add a nice little kick of heat to the soup. If you’re sensitive to spice, you can omit them.
• Vegetable Broth: I prefer to use low-sodium vegetable broth so I can control the amount of salt in the soup. You can also use chicken broth for a richer flavor.
• Diced Tomatoes: I use canned diced tomatoes for convenience, but you can use fresh tomatoes if you prefer. If using fresh tomatoes, peel and chop them before adding them to the soup.
• Cannellini Beans and Kidney Beans: These are the classic beans used in Pasta e Fagioli soup, but you can substitute other types of beans if you prefer. Make sure to rinse and drain the beans before adding them to the soup.
• Ditalini Pasta: Ditalini is a small, tube-shaped pasta that is perfect for soup. You can use other small pasta shapes, such as elbow macaroni, orzo, or small shells.
• Fresh Parsley: Fresh parsley adds a pop of freshness and color to the soup. You can use Italian parsley or curly parsley.
• Parmesan Cheese: Grated Parmesan cheese is a classic garnish for Pasta e Fagioli soup. It adds a salty, savory note that complements the soup perfectly.
• Crusty Bread: Crusty bread is perfect for dipping into the soup and soaking up all the delicious broth.

Troubleshooting:

• Soup is too thick: Add more broth until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mash some of the beans to thicken the soup.
• Soup is bland: Add more salt, pepper, or herbs. You can also add a splash of lemon juice or vinegar to brighten the flavors.
• Pasta is overcooked: Be careful not to overcook the pasta. It should be al dente, meaning it has a slight bite to it. If the pasta is overcooked, it will become mushy.
• Beans are mushy: Be careful not to overcook the beans. They should be tender, but not mushy.

Nutritional Information (approximate, per serving):

Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: 350-450
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 50-60g
• Fiber: 10-15g

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy that you can create right in your own kitchen. I truly believe this Pasta e Fagioli Soup is a must-try for anyone seeking comfort food that’s both satisfying and surprisingly simple to make. The combination of hearty beans, tender pasta, and a flavorful broth creates a symphony of textures and tastes that will leave you wanting more. It’s the kind of dish that gets better with each passing day, as the flavors meld and deepen, making it perfect for meal prepping or enjoying leftovers.

But what truly sets this recipe apart is its versatility. Feel free to experiment with different types of beans – cannellini, kidney, or even borlotti beans would work beautifully. If you’re looking for a richer flavor, try adding a rind of Parmesan cheese to the soup while it simmers; it infuses the broth with a subtle, nutty depth that’s simply divine. For a spicier kick, a pinch of red pepper flakes will do the trick. And don’t be afraid to get creative with the pasta! Ditalini is traditional, but small shells, elbow macaroni, or even broken spaghetti work just as well.

Serving suggestions are endless. A crusty loaf of bread, perfect for soaking up every last drop of the flavorful broth, is an absolute must. A sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil elevate the soup to restaurant-quality status. For a heartier meal, consider adding some Italian sausage or pancetta. If you’re serving it as a starter, a simple green salad with a light vinaigrette provides a refreshing contrast. And for a vegetarian option, simply omit the meat and use vegetable broth instead of chicken broth.

I’ve made this Pasta e Fagioli Soup countless times, and it’s always a crowd-pleaser. It’s the perfect dish for a chilly evening, a cozy lunch, or a casual gathering with friends and family. It’s also a fantastic way to use up leftover vegetables, making it both delicious and economical.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This recipe is more than just a set of instructions; it’s an invitation to create a memorable meal that will warm your heart and soul.

I’m incredibly excited for you to try this recipe and experience the magic of Pasta e Fagioli Soup for yourself. Once you do, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Please share your thoughts, photos, and tips in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!