Pasta E Fagioli Soup

Imagine a steaming bowl of Pasta E Fagioli, where the rich aroma of garlic and herbs fills your kitchen.

This comforting Italian classic is surprisingly simple to make and feels like a warm hug in a bowl.

As the ingredients meld together, the tomatoes, beans, and pasta transform into a hearty, flavorful soup.

Let’s bring this delightful dish to life and enjoy its cozy, inviting flavors.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 knife
• 1 ladle
• 1 measuring cup
• 1 colander

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pasta E Fagioli Soup, follow this timeline:

1. Reading and Preparation (5 minutes):
   • Spend a few minutes reading through the recipe to familiarize yourself with the steps and ingredients.
   • Gather all the equipment and ingredients needed for the recipe.
2. Chopping and Prepping (10 minutes):
   • Chop the onion, mince the garlic, and dice the carrots and celery.
   • Measure out the olive oil, dried herbs, red pepper flakes, and grated Parmesan cheese.
   • Drain and rinse the cannellini beans.
3. Cooking (30 minutes):
   • Heat olive oil in a large pot over medium heat (1 minute).
   • Cook the chopped onion until translucent (5 minutes).
   • Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes (total 8 minutes).
   • Add the dried oregano, dried basil, and red pepper flakes, stirring to combine (1 minute).
   • Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil (5 minutes).
   • Reduce heat to a simmer and add the drained cannellini beans (1 minute).
   • Add the ditalini pasta and cook until the pasta is al dente, about 10 minutes (total 15 minutes).
   • Season with salt and pepper to taste (1 minute).
4. Resting (5 minutes):
   • Remove from heat and let the soup rest (5 minutes).
5. Serving:
   • Serve in bowls, garnished with grated Parmesan cheese and fresh parsley.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes.

Add the dried oregano, dried basil, and red pepper flakes, stirring to combine.

Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.

Reduce heat to a simmer and add the drained cannellini beans.

Add the ditalini pasta and cook until the pasta is al dente, about 10 minutes.

Season with salt and pepper to taste.

Remove from heat and let the soup rest for 5 minutes.

Serve in bowls, garnished with grated Parmesan cheese and fresh parsley.

Serving Tips

• Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the flavorful broth.
• Side Salad: A fresh green salad with a simple vinaigrette complements the hearty flavors of the soup.
• Grilled Cheese Sandwich: A gooey grilled cheese adds a comforting and indulgent touch to the meal.
• Garlic Bread: Enhance the Italian theme with a side of garlic bread for added flavor and texture.
• Antipasto Plate: Serve with an antipasto plate featuring olives, cured meats, and cheeses for a complete Italian dining experience.

Storage

To store Pasta E Fagioli soup, let it cool completely before transferring it to an airtight container.

Refrigerate for up to 3 days, or freeze for longer storage.

Reheat thoroughly before serving.

Freezing

To freeze Pasta E Fagioli soup, let it cool completely.

Portion into airtight containers and label with the date.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Pasta E Fagioli Soup, gently warm it on the stove over medium heat.

Stir occasionally.

Alternatively, microwave individual portions in a covered container.

Stir midway for even heating.

Final Thoughts

Pasta E Fagioli soup is a comforting and flavorful Italian dish that’s perfect for any occasion.

With its combination of hearty ingredients and aromatic herbs, it brings warmth and satisfaction to every bowl.

Whether you’re serving it as a starter or a main course, this soup is sure to impress.

Enjoy the delightful blend of pasta, beans, and vegetables, complemented by the rich taste of Parmesan cheese.

Don’t forget to garnish with fresh parsley for an extra touch of freshness.

Frequently Asked Questions

Can I Use Gluten-Free Pasta in Pasta E Fagioli Soup?

Yes, you can substitute gluten-free pasta in your recipe. Make certain you cook it separately until al dente, then add it to the soup. This prevents overcooking and keeps the texture intact. Adjust seasoning as needed.

What Can I Substitute for Cannellini Beans?

You can substitute cannellini beans with 1 can (15 ounces) of Great Northern beans or navy beans. Both options maintain the soup’s texture and flavor profile. Confirm you drain and rinse them before adding to the pot.

How Can I Make This Soup Spicier?

To make it spicier, increase red pepper flakes to 1/2 teaspoon, add 1/4 teaspoon cayenne pepper, and incorporate 1 diced jalapeño when sautéing vegetables. Adjust to taste, ensuring balanced heat without overwhelming other flavors.

Is It Possible to Make This Soup in a Slow Cooker?

Yes, you can make this soup in a slow cooker. Sauté onions, garlic, carrots, and celery first, then transfer to the slow cooker. Add remaining ingredients, except pasta, and cook on low for 6-8 hours. Add pasta last.

Can I Add Meat to This Vegetarian Soup?

Yes, you can add meat. Brown 1/2 pound ground beef or sausage in the pot first, then follow the recipe. Confirm thorough cooking. This enhances the flavor profile, adding richness while maintaining the soup’s hearty texture.