Description
Discover a luscious and creamy Pasta e Fagioli infused with the aromatic sweetness of fennel. This Italian-inspired soup combines tender cannellini and chickpeas with al dente pasta in a rich, flavorful broth enhanced by tomato paste, fresh thyme, and a touch of cream. Garnished with fresh parsley and fennel fronds, this comforting main course soup offers a perfect balance of creamy texture and hearty ingredients, ideal for a satisfying meal any time of year.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small fennel bulb, cored and finely diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Seasonings and Flavorings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
Beans and Broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can chickpeas or borlotti beans, drained and rinsed
- 4 cups vegetable broth
Pasta and Dairy
- 1 cup small pasta (like ditalini or elbow)
- ½ cup heavy cream or full-fat coconut milk
- ¼ cup grated Parmesan cheese (plus more for serving)
Garnish
- Chopped fresh parsley
- Fennel fronds
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely diced fennel bulb and yellow onion, sautéing for 6–8 minutes until softened and fragrant, laying the flavor foundation for the soup.
- Add Aromatics and Seasonings: Stir in the minced garlic, salt, black pepper, optional red pepper flakes, tomato paste, and thyme. Cook for 1–2 minutes, allowing the tomato paste to caramelize slightly and deepen the soup’s flavor.
- Incorporate Beans and Broth: Add the drained and rinsed cannellini and chickpeas (or borlotti beans) along with the vegetable broth. Bring the mixture to a gentle boil, melding the flavors together.
- Cook Pasta: Stir in the small pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking and ensure even cooking.
- Create Creamy Finish: Once the pasta is cooked, reduce the heat to low and stir in the heavy cream (or coconut milk) and grated Parmesan cheese. Simmer gently for 2–3 minutes until the soup thickens slightly and attains a luscious creamy texture.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley, fennel fronds, and extra Parmesan cheese for an added savory touch.
Notes
- For an even creamier texture, mash a few beans before adding the pasta to thicken the soup naturally.
- You can substitute heavy cream with whole milk or omit the cream entirely for a lighter version.
- This soup thickens as it sits; add a splash of vegetable broth when reheating to loosen the consistency.
