Here’s a comforting, hearty Pasta e Fagioli recipe—an Italian classic soup with pasta, beans, and vegetables.
Ingredients (Serves 4–6)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) cannellini beans or kidney beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- ½ cup small pasta (like ditalini or elbow macaroni)
- Optional: grated Parmesan cheese and fresh parsley for garnish
Instructions
- Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant. - Add Liquids and Seasonings:
Stir in diced tomatoes, beans, broth, oregano, basil, salt, and pepper. Bring to a simmer. - Cook Pasta Separately (Optional for Better Texture):
To prevent mushy pasta, cook pasta separately according to package directions, then add to the soup just before serving. Or, add uncooked pasta directly to the soup and cook 8–10 minutes until tender. - Simmer:
Let the soup simmer 15–20 minutes so flavors meld. - Serve:
Ladle into bowls and garnish with grated Parmesan cheese and fresh parsley. Serve with crusty bread if desired.
💡 Tips:
- For a richer flavor, add a piece of Parmesan rind while simmering and remove before serving.
- You can add cooked Italian sausage or pancetta for a meaty version.
- Leftovers taste even better the next day once flavors have melded.
I can also give a slow cooker version that lets the soup cook all day for deep flavor and convenience. Do you want that version?
