Pasta e Fagioli is a traditional Italian soup that translates to “pasta and beans.” It’s a hearty and comforting dish, typically made with small pasta, beans, vegetables, and a rich tomato-based broth. This rustic soup is easy to prepare and perfect for cozy weeknight dinners or as a meal to share with family and friends.
Why You’ll Love Pasta e Fagioli Soup
- Hearty and Comforting: A warm, filling dish packed with protein and fiber.
- Simple Ingredients: Uses basic pantry staples like pasta, beans, and tomatoes.
- Authentic Italian Flavor: A classic Italian dish that’s flavorful and satisfying.
Key Ingredients
To make a delicious pot of Pasta e Fagioli Soup, you’ll need:
For the Soup:
- Olive Oil: 2 tablespoons.
- Onion: 1 medium, chopped.
- Carrots: 2 medium, diced.
- Celery: 2 stalks, diced.
- Garlic: 3 cloves, minced.
- Canned Tomatoes: 1 can (15 oz), crushed or diced.
- Cannellini Beans: 1 can (15 oz), drained and rinsed.
- Kidney Beans: 1 can (15 oz), drained and rinsed.
- Vegetable or Chicken Broth: 4 cups.
- Dried Pasta: 1 cup (small pasta like ditalini or elbow macaroni).
- Fresh Spinach: 2 cups (optional for extra greens).
- Fresh Basil: 2 tablespoons, chopped (optional for garnish).
Seasonings:
- Dried Oregano: 1 teaspoon.
- Dried Thyme: ½ teaspoon.
- Bay Leaf: 1 leaf.
- Salt and Black Pepper: To taste.
- Crushed Red Pepper Flakes: Optional for a bit of heat.
For Serving:
- Parmesan Cheese: Grated, for topping.
- Crusty Bread: For dipping.
How to Make Pasta e Fagioli Soup
1. Sauté the Vegetables
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Sauté Vegetables: Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes, Broth, and Seasonings
- Add the Tomatoes: Stir in the canned tomatoes, including the juice.
- Pour in the Broth: Add the vegetable or chicken broth, along with the dried oregano, thyme, bay leaf, salt, and pepper.
- Bring to a Boil: Bring the mixture to a gentle boil.
3. Add the Beans and Pasta
- Add Beans: Stir in the cannellini beans and kidney beans. Let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Cook the Pasta: Add the dried pasta to the pot and cook for another 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
4. Add Spinach and Adjust Seasoning
- Add Fresh Spinach: If using, stir in the spinach and cook until wilted, about 2 minutes.
- Taste and Adjust: Taste the soup and adjust seasoning with additional salt, pepper, or crushed red pepper flakes if desired.
5. Serve
- Remove the Bay Leaf: Discard the bay leaf before serving.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. Serve with crusty bread for dipping.
Tips for the Best Pasta e Fagioli Soup
- Cook the Pasta Separately: For leftovers, cook the pasta separately and add it to individual servings to prevent it from becoming mushy.
- Use Fresh Ingredients: Fresh basil and Parmesan cheese add a wonderful depth of flavor to the soup.
- Customize the Beans: While cannellini and kidney beans are traditional, feel free to use any beans you have on hand like chickpeas or black beans.
Variations of Pasta e Fagioli Soup
1. Meaty Pasta e Fagioli
Add Italian sausage or ground beef for a heartier, meat-filled version of this soup.
2. Vegetarian Pasta e Fagioli
Use vegetable broth and skip the meat for a delicious vegetarian option. Add extra vegetables like zucchini or bell peppers for more flavor.
3. Gluten-Free Pasta e Fagioli
Use gluten-free pasta for a gluten-free version of this comforting dish. Make sure to check that your broth is also gluten-free.
Health Benefits
- High in Fiber: Beans and vegetables provide plenty of fiber, which supports digestive health.
- Rich in Protein: Both the beans and the optional sausage add a good amount of protein to the dish, keeping you full and satisfied.
- Low in Fat: This soup is naturally low in fat, especially if you use lean meat or a vegetarian option.
FAQs About Pasta e Fagioli Soup
Can I make Pasta e Fagioli Soup ahead of time?
Yes! This soup tastes even better the next day. Simply store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much liquid, you can add a bit of water or broth when reheating.
Can I freeze Pasta e Fagioli Soup?
Yes, but it’s best to freeze the soup without the pasta. Cook the pasta fresh when you’re ready to serve to prevent it from becoming mushy.
What type of pasta should I use?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best for this soup. They cook quickly and are the perfect size for spoonfuls.
Conclusion
Pasta e Fagioli Soup is a classic, hearty Italian dish that’s both comforting and filling. With its combination of pasta, beans, and vegetables, this soup is easy to make and full of rich, savory flavors. Serve it with a side of crusty bread and a sprinkle of Parmesan for the perfect meal. For more comforting soups, check out our Italian Soup Recipe or explore Healthy Dinner Ideas for more inspiration!