Description
Pasta e Fagioli: Delicious Italian comfort food with pasta, beans, and flavorful broth. Quick, easy, and perfect for feeding a crowd.
Ingredients
Scale
- 2 tablespoons (30ml) olive oil, plus extra for drizzling
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about 3/4 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5oz/411g) diced tomatoes
- 2 cans (15oz/425g each) cannellini beans, drained and rinsed
- 6 cups (1.4L) vegetable or chicken broth
- 1 Parmesan rind (optional but highly recommended)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 8oz (227g) small pasta (ditalini, tubettini, or small shells)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Step 1: Create the Aromatic Base Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, stirring occasionally until the vegetables have softened but not browned, about 8-10 minutes. This slow cooking process develops the sweet undertones that will support the rest of your Pasta e Fagioli. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Step 2: Build the Flavor Foundation Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly – you’ll notice it darkening in color. This step concentrates the tomato flavor and adds richness to your Italian bean soup. Next, add the diced tomatoes with their juices, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Step 3: Incorporate Beans and Liquid Add the drained and rinsed cannellini beans (remember to mash about 1/4 of them first for creaminess). Pour in the broth, then add the Parmesan rind, bay leaves, oregano, thyme, and red pepper flakes. Season with salt and pepper, keeping in mind that the Parmesan will add saltiness as it melts. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
- Step 4: Develop Depth Cover partially and simmer for about 30 minutes, allowing the flavors to meld and the soup to reduce slightly. Stir occasionally to prevent anything from sticking to the bottom. The soup should begin to thicken naturally as some beans break down further.
- Step 5: Prepare Pasta and Finish While the soup simmers, cook your pasta in a separate pot of salted water until just shy of al dente (about 1-2 minutes less than package instructions). Drain the pasta and set aside. After the soup has simmered for 30 minutes, taste and adjust seasonings as needed. Remove and discard the bay leaves and Parmesan rind.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg