Ah, classic Pasta e Fagioli—the warm, hearty Italian soup with beans, pasta, and veggies. It’s comforting, filling, and perfect for any season. Here’s a solid, authentic-style version you can make at home:
Pasta e Fagioli (Pasta and Bean Soup)
Ingredients (serves 4–6):
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can cannellini or great northern beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup small pasta (like ditalini, elbow, or small shells)
- 2 cups fresh spinach or kale (optional)
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions:
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery; cook 5–7 minutes until softened.
- Add tomatoes, beans, and seasonings:
- Stir in diced tomatoes (with juice), beans, oregano, thyme, and red pepper flakes.
- Pour in broth and bring to a simmer.
- Season with salt and pepper.
- Cook the pasta:
- Once the soup is simmering, add pasta. Cook until al dente (~8–10 minutes, depending on pasta).
- Add greens (optional):
- Stir in fresh spinach or kale in the last 2 minutes of cooking.
- Serve:
- Ladle into bowls, sprinkle with Parmesan, and garnish with fresh parsley.
Tips & Variations:
- For meatier soup, add cooked Italian sausage or diced pancetta at step 1.
- For thicker, creamier soup, mash some of the beans before adding the pasta.
- Leftovers taste even better the next day after the flavors meld.
- Swap pasta for whole wheat or gluten-free for a healthier twist.
If you want, I can also give a “restaurant-style robust version” with extra tomato richness, browned sausage, and a sprinkle of fresh basil—basically the kind of hearty soup you’d find in a classic Italian trattoria.
Do you want me to do that version?
