Pasta Fagioli Soup is a comforting Italian classic that combines pasta, beans, vegetables, and a savory broth. It’s a hearty, flavorful soup that’s perfect for a chilly day. Here’s a delicious and easy recipe for Pasta Fagioli Soup:
Pasta Fagioli Soup Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
- 1/2 cup small pasta (like ditalini, elbow, or shells)
- 1/4 cup freshly grated Parmesan cheese (optional, for serving)
- Fresh parsley or basil, chopped (optional, for garnish)
Directions:
- Sauté the vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for 4-5 minutes, until softened.
- Add the minced garlic, carrots, and celery, and cook for another 3-4 minutes until the vegetables are tender.
- Add the tomatoes and beans:
- Stir in the diced tomatoes (with their juice), white beans, and kidney beans. Mix everything well.
- Add the broth and seasonings:
- Pour in the chicken or vegetable broth and water, then stir in the dried oregano, basil, and red pepper flakes (if using).
- Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer.
- Cook the pasta:
- Once the soup is simmering, add the small pasta. Continue to simmer for 10-12 minutes, or until the pasta is al dente and the soup has thickened slightly. Stir occasionally to prevent the pasta from sticking.
- Adjust seasoning:
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve:
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh parsley or basil, if desired.
- Serve with crusty bread on the side for dipping.
Tips:
- Make it vegetarian: Use vegetable broth instead of chicken broth to make the soup vegetarian or vegan.
- Add greens: For extra nutrition, you can stir in some fresh spinach or kale during the last 5 minutes of cooking.
- Thicken the soup: If you prefer a thicker soup, you can mash a portion of the beans with a fork or potato masher before adding them to the pot.
- Storage: Leftover Pasta Fagioli can be stored in the fridge for up to 3 days. It also freezes well—just let it cool completely before transferring it to an airtight container.
This Pasta Fagioli Soup is a satisfying and hearty meal that’s perfect for any occasion. Enjoy!