Hearty Pasta e Fagioli Soup: A Comforting Classic Recipe

Pasta e fagioli soup is a warm embrace in a bowl, with its rich, hearty flavors and comforting aroma wafting through the kitchen. Picture this: a medley of tender pasta mingling with creamy beans and fragrant herbs, simmering away like they’re gossiping about their day. This dish is not just food; it’s an invitation to gather around the table, share stories, and enjoy the simple pleasures of life.

Every time I whip up this pasta e fagioli soup, I’m transported back to my grandmother’s kitchen. The laughter of family members fills the room as she stirs the pot, her secret ingredients creating magic. It’s perfect for chilly evenings or when you need a little soul-soothing comfort. Trust me; once you taste it, you’ll find yourself dreaming about this delightful concoction long after the last spoonful.

I remember serving this pasta e fagioli soup on a cold winter night, and my friends couldn’t stop raving about it. Their smiles were worth every minute spent cooking.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Olive Oil: A good quality extra virgin olive oil adds depth and richness to the soup.

• Onion: Dice a medium onion for foundational sweetness that enhances all other flavors.

• Garlic: Fresh garlic cloves give an aromatic kick that complements the broth perfectly.

• Carrots: Chopped carrots provide natural sweetness and vibrant color to the dish.

• Celery: Diced celery adds crunch and an earthy element that balances the flavors.

• Canned Diced Tomatoes: Use fire-roasted tomatoes for an added smoky flavor that elevates the soup.

• Vegetable Broth: A good broth forms the base of your soup; choose low-sodium for better control over saltiness.

• Pasta (Ditalini preferred): Small pasta shapes like ditalini work best for a comforting texture.

• Canned Cannellini Beans: Creamy cannellini beans add protein and heartiness to every bowl.

• Italian Seasoning: A blend of dried herbs like basil, oregano, and thyme gives an authentic Italian flair.

• Parmesan Cheese (optional): Grated Parmesan sprinkled on top adds a salty finish that makes each bite divine.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sauté Your Aromatics: In a large pot over medium heat, pour in olive oil and allow it to shimmer. Add diced onion, carrots, and celery; sauté until softened and fragrant for about 5-7 minutes.

Add Garlic and Tomatoes: Stir in minced garlic along with canned diced tomatoes (including juices). Cook for another 2-3 minutes until garlic becomes aromatic but not burnt—trust me; burnt garlic is not your friend.

Pour in Broth and Seasonings: Add vegetable broth followed by Italian seasoning. Bring everything to a gentle boil while stirring occasionally; watch as those flavors start mingling beautifully.

Toss in Pasta and Beans: Once boiling, add ditalini pasta and rinsed cannellini beans into the pot. Lower the heat; simmer gently until pasta is cooked al dente—about 8-10 minutes sounds right!

Finish with Flavor Adjustments : Taste your masterpiece! Adjust seasoning if needed—salt or pepper can elevate your soup from great to unforgettable.

Garnish & Serve Hot!: Ladle soup into bowls; sprinkle with grated Parmesan if desired. Enjoy while hot with crusty bread or just dive right in!

Now you have all the tools you need to create an unforgettable bowl of pasta e fagioli soup! It’s all about savoring those delightful moments spent cooking—and even more so when sharing it with loved ones!

Perfecting the Cooking Process

Start by sautéing aromatics like garlic and onion in olive oil, then add vegetables and beans, letting them mingle before incorporating broth. This sequence ensures deep flavor development.

Add Your Touch

Feel free to swap out cannellini beans for kidney beans or add greens like kale for extra nutrition. Season with fresh herbs to elevate the taste.

Storing & Reheating

Store leftover pasta e fagioli soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

The first time I made pasta e fagioli soup, my friends dubbed it “the magic potion” after they devoured every drop! It turned into our go-to recipe for gatherings.

FAQ

What type of pasta works best in pasta e fagioli soup?

Use small pasta shapes like ditalini or elbow macaroni for easy eating.

Can I freeze leftover pasta e fagioli soup?

Yes, store it in a freezer-safe container for up to three months.

How can I make this soup vegetarian?

Simply use vegetable broth instead of chicken broth for a delicious vegetarian version.

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Pasta e Fagioli Soup

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Pasta e fagioli soup is a cozy classic that combines tender pasta, creamy beans, and aromatic herbs in a deliciously hearty broth. This comforting dish is perfect for chilly nights or whenever you crave a bowl of warmth and nostalgia. With its vibrant colors and rich flavors, it invites everyone to gather around the table and savor life’s simple pleasures.

• Author: Logan Reed
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 6
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Ingredients

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• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 stalks celery, diced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 cup ditalini pasta
• 1 (15 oz) can cannellini beans, rinsed
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

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Instructions

1. In a large pot over medium heat, heat olive oil until shimmering. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
2. Stir in minced garlic and diced tomatoes (with juices); cook for an additional 2-3 minutes until garlic is fragrant.
3. Add vegetable broth and Italian seasoning; bring to a gentle boil while stirring occasionally.
4. Toss in ditalini pasta and rinsed cannellini beans; lower heat and simmer for 8-10 minutes until pasta is al dente.
5. Taste and adjust seasoning with salt and pepper if needed. Serve hot with grated Parmesan cheese if desired.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 4g
• Sodium: 320mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 0mg