Pasta Fagioli Soup is a classic Italian comfort food made with pasta, beans, vegetables, and a rich broth. It’s a deliciously hearty, filling soup that’s packed with flavor and perfect for chilly days. Here’s a simple recipe for this satisfying soup.
Pasta Fagioli Soup Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans (or other white beans, drained and rinsed)
- 1 can (15 oz) kidney beans (or other beans, drained and rinsed)
- 1 can (14.5 oz) diced tomatoes
- 4 cups (960ml) vegetable broth (or chicken broth)
- 1/2 cup (120ml) water (or more if needed)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 1 cup (about 100g) small pasta (such as ditalini, elbow, or small shells)
- 1/4 cup freshly grated Parmesan cheese (optional, for garnish)
- Fresh parsley or basil, chopped (for garnish)
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning the garlic.
2. Add Beans and Tomatoes:
- Add the drained and rinsed beans (cannellini and kidney beans) and the can of diced tomatoes (with their juices) to the pot. Stir to combine.
3. Add Broth and Seasonings:
- Pour in the vegetable broth and water, then stir in the dried oregano, basil, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.
4. Cook the Pasta:
- In a separate pot, cook the pasta in salted boiling water according to the package directions until al dente. Drain the pasta and set aside. (Alternatively, you can add the pasta directly to the soup, but be careful not to overcook it.)
5. Combine Pasta and Soup:
- Once the soup has simmered, add the cooked pasta to the soup and stir to combine. If the soup is too thick, you can add more water or broth to reach your desired consistency. Let it cook for an additional 5 minutes to allow the flavors to blend.
6. Serve:
- Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil for garnish. Serve hot with crusty bread on the side.
Optional Add-ins:
- Greens: Add a handful of spinach or kale for extra flavor and nutrition.
- Meat: For a meaty version, you can add cooked sausage, pancetta, or ground beef to the soup. Brown the meat with the vegetables at the start before adding the beans and broth.
- Spices: For extra heat, add a pinch of red pepper flakes to the soup.
Tips:
- Storing: Pasta Fagioli Soup stores well in the fridge for 3-4 days. The pasta may absorb some of the liquid, so you can add a little extra broth when reheating.
- Freezing: You can freeze the soup for up to 3 months. Just keep in mind that the pasta may become a little softer after freezing and reheating.
This Pasta Fagioli Soup is a hearty, flavorful dish that is perfect for a cozy meal. Packed with beans, vegetables, and pasta, it’s both filling and nutritious. Enjoy!