Description
Pasta e Fagioli Soup is a classic Italian comfort dish combining hearty beans, tender ditalini pasta, and a flavorful tomato base simmered with aromatic vegetables and herbs. Perfect as a satisfying main course, this vegetarian recipe is nutritious, easy to make on the stovetop, and ideal for cozy meals.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Canned Goods
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
Broth and Pasta
- 4 cups chicken or vegetable broth
- 1 cup ditalini pasta
Seasoning and Garnish
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for about 1 minute to release their flavors, making sure the garlic does not burn.
- Add Liquids and Tomatoes: Pour in the diced tomatoes, tomato sauce, and chicken or vegetable broth. Stir everything together thoroughly and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat and let the soup simmer gently for 10 minutes to meld all the flavors together.
- Add Beans and Pasta: Add the drained and rinsed cannellini beans and red kidney beans into the pot. Then stir in the ditalini pasta. Cook uncovered for 8 to 10 minutes, or until the pasta is al dente—tender but still with a slight bite.
- Season and Finish: Season the soup with salt and pepper to your taste. Remove the pot from heat, stir in the chopped fresh parsley, and let the soup rest for 5 minutes before serving. This allows the flavors to develop further.
- Serve: Ladle the hot soup into bowls and garnish generously with grated Parmesan cheese. Enjoy immediately for the best taste and texture.
Notes
- For a thicker texture, mash some of the beans before adding them to the soup.
- To create a meatier version, substitute pancetta or ground beef in place of olive oil and cook it with the aromatics.
- If the soup thickens after sitting or refrigeration, add a splash of broth or water to loosen it when reheating.
