Pasta E Fagioli Recipe

So, like, have you ever found a soup that’s literally a warm hug in a bowl? Well, this Pasta E Fagioli recipe is my go-to cozy-up meal when I need all the comfort and flavor with minimal effort!

I take great joy in creating soothing meals, and one of my go-to recipes is Pasta E Fagioli. It is a thick mixture of ditalini, cannellini, and veggies—that is, fresh ones like onions, carrots, and celery.

Yet, it is not just the veg and beans that make this dish comforting; it is also the succulent and flavorful broth they swim in that makes it truly special. The broth gets its richness primarily from sautéed aromatics—garlic and onion—and the intense flavor comes from herbs, specifically oregano and basil.

A hint of crushed red pepper in the first half of the recipe ensures the dish is not too bland. Every bit of the pasta, beans, and broth is so flavorful and comforting.

Pasta E Fagioli Recipe Ingredients

• Olive Oil: Heart-healthy fat, adds richness and depth.
• Onion: Aromatic base, adds sweetness when cooked.
• Garlic: Boosts immune health, provides pungent flavor.
• Carrots: Rich in beta-carotene, natural sweetness.
• Celery: Adds crunch, source of fiber.
• Cannellini Beans: High in protein and fiber, creamy texture.
• Kidney Beans: Packed with protein, adds earthy flavor.
• Ditalini Pasta: Carbohydrate source, hearty and filling.
• Parmesan Cheese: Umami flavor, adds creaminess.

Pasta E Fagioli Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1 (14.5 ounces) can diced tomatoes
• 4 cups chicken or vegetable broth
• 1 (15 ounces) can cannellini or great northern beans, drained and rinsed
• 1 (15 ounces) can red kidney beans, drained and rinsed
• 1 cup ditalini or other small pasta
• 1/4 cup freshly grated Parmesan cheese, for serving
• 2 tablespoons chopped fresh parsley, for garnish

How to Make this Pasta E Fagioli Recipe

1. In a large pot over medium heat, warm the olive oil. Once the oil is hot, add the onion, which you should have diced beforehand, and sauté it for about 5 minutes until the onion is translucent.

2. Stir in the minced garlic and continue to cook for another minute, stirring regularly to avoid burning.

3. Add the diced carrots and celery, and cook for about 5 more minutes until the vegetables begin to soften.

4. Incorporate the dried oregano, dried basil, crushed red pepper flakes, salt, and freshly ground black pepper. Cook for another minute to release the flavors.

5. Add the diced tomatoes and their juices, and mix them with the vegetables.

6. Put the broth in the pot and bring the mixture to a boil.

7. When the water reaches a boil, lower the heat to maintain a simmer and add the cannellini and red kidney beans. Allow the beans to simmer uncovered for about 10 minutes.

8. Add the ditalini pasta and keep simmering until the pasta is as tender as you want it to be, which should mean that it is not fully cooked (it should have some bite to it) since it will continue cooking while in the broth. This should take around 8-10 minutes.

9. Sample the seasoning and correct it with more salt and black pepper if you think it needs any.

10. Serve hot, topped with freshly grated Parmesan cheese and chopped parsley. Enjoy your Pasta E Fagioli!

Pasta E Fagioli Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Can opener
6. Measuring spoons
7. Measuring cups
8. Grater (for Parmesan cheese)
9. Ladle
10. Serving bowls

FAQ

• Q: Can I make Pasta e Fagioli vegan?A: Yes, you can definitely do that. Just replace the chicken broth with vegetable broth and leave out the Parmesan cheese or sub it with a vegan alternative.
• Q: What can I use instead of ditalini pasta?Small shell pasta, elbow macaroni, or any other small pasta can be used in place of the following.
• Q: Can I freeze Pasta e Fagioli?A: It is possible to freeze it, but if you intend to freeze and then reheat it, the better method is to first cook the pasta separately and add it in later to avoid the dreaded gloop. That said, you can indeed freeze it, and here’s how.
• Q: How can I make this dish spicier?A: Augment the quantity of pulverized red pepper flakes or introduce a touch of cayenne pepper.
• Q: How long does it take to cook this recipe?A: The prep time and the cook time is about 45 minutes, which includes the time spent preparing the ingredients.
• Q: Is it necessary to rinse the beans?A: Yes, rinsing removes excess salt and starch, which makes the flavor and texture of the dish better.
• Q: Can I use fresh herbs instead of dried?A: For sure, use approximately three times the amount of fresh herbs in place of dried oregano and basil.

Pasta E Fagioli Recipe Substitutions and Variations

In the absence of olive oil, you can use avocado oil or vegetable oil as a substitute.
For the shallot, you can use an onion or leek as an alternative.
Should fresh garlic not be accessible, you have the option to use 1/2 teaspoon of garlic powder.
You can use dried thyme or Italian seasoning instead of dried oregano.
Instead of fresh parsley, use 1 tablespoon of dried parsley flakes or fresh basil.

Pro Tips

1. For an enhanced flavor profile, consider adding a rind of Parmesan cheese to the soup when you add the broth. It will infuse the dish with a rich, savory depth. Remember to remove the rind before serving.

2. To achieve a more robust taste, try using fire-roasted diced tomatoes instead of regular ones. This can add a subtle smoky flavor to the soup.

3. If you prefer a thicker soup, use an immersion blender to partially blend the soup before adding the pasta. This will help break down some of the beans and vegetables, creating a creamier texture.

4. For a fresher herbaceous note, add a handful of chopped fresh basil or a sprig of rosemary to the soup while it simmers. Remove any whole herb sprigs before serving.

5. To elevate the presentation and taste, drizzle a small amount of high-quality extra virgin olive oil over each serving just before adding the Parmesan cheese and parsley. This will add a luscious finish to the dish.