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Pasta e Fagioli Soup

Pasta e Fagioli Soup
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Pasta e Fagioli Soup is a classic Italian comfort dish combining tender small pasta, creamy cannellini beans, and a rich vegetable broth infused with aromatic herbs and wholesome vegetables. This hearty and nutritious soup delivers warmth and satisfying flavors perfect for any cozy meal, easy to customize for vegetarians, meat lovers, or those seeking a gluten-free option.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped

Soup Components

  • 1 can (15 oz) cannellini or navy beans, drained and rinsed
  • 1 cup small pasta shapes (ditalini, elbow macaroni, or small shells; use gluten-free pasta for GF version)
  • 1 can (14 oz) crushed tomatoes or 2 tablespoons tomato paste
  • 4 cups vegetable or chicken broth

Herbs and Seasonings

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes

  • Grated Parmesan cheese (or vegan alternative)
  • Chopped fresh parsley
  • Red pepper flakes or hot sauce (optional for spice)
  • Fresh basil or a squeeze of lemon (optional)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onions, garlic, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables are soft and fragrant.
  2. Add tomatoes and broth: Stir in crushed tomatoes or tomato paste to coat the vegetables. Pour in the broth, mixing well. Bring the mixture to a gentle simmer to combine flavors.
  3. Incorporate beans and herbs: Add the drained and rinsed cannellini beans along with the rosemary and thyme sprigs. Simmer the soup gently for 15 to 20 minutes allowing the beans to soften and the flavors to deepen.
  4. Cook the pasta: In a separate pot, cook the pasta until just al dente. Drain and add the pasta to the soup during the last 5 minutes of cooking to combine textures without overcooking.
  5. Season and finish: Remove the rosemary and thyme sprigs. Taste and adjust seasoning with salt and freshly ground black pepper. For extra richness, sprinkle with grated Parmesan cheese and chopped parsley before serving.

Notes

  • Use quality broth for the best flavor, homemade or trusted brand recommended.
  • Do not overcook the pasta; add it near the end to keep it firm.
  • Rinse canned beans well to reduce sodium and remove excess starchiness.
  • Simmer the soup low and slow to deepen flavors without breaking down ingredients.
  • Adjust the soup’s thickness by adding more broth for a lighter soup or simmer longer for a stew-like consistency.
  • For a meat version, add Italian sausage or pancetta.
  • For vegan option, use vegetable broth and skip or replace Parmesan cheese.
  • Add greens like kale, spinach, or Swiss chard in the last minutes for added nutrition.
  • Use gluten-free pasta to make this soup gluten-free.
  • Store leftovers in airtight containers for up to 4 days; flavors improve overnight.
  • Freeze with slightly undercooked pasta for best reheating results.
  • Reheat gently adding broth or water if too thick.

Nutrition

Keywords: Pasta e Fagioli, Italian soup, comfort food, bean soup, healthy soup, easy soup recipe, gluten-free option, vegetarian soup

Find it online: https://homemademealz.com/pasta-e-fagioli-soup/