Pasta Fagioli Recipe

Pasta Fagioli, or “pasta and beans,” is a beloved Italian soup that combines tender pasta, creamy beans, and a flavorful broth. Known for its simplicity, this dish is comforting, nourishing, and perfect for colder months. The hearty combination of vegetables, garlic, and tomatoes makes this a filling and satisfying meal that’s easy to prepare. Whether served as a light meal or paired with crusty bread, Pasta Fagioli is a true classic.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Can opener (if using canned beans)

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 cup small pasta (like ditalini, elbow macaroni, or small shells)
• 2 cups fresh spinach or kale, chopped (optional)
• Grated Parmesan cheese, for garnish
• Fresh parsley, for garnish (optional)

Instructions:

1. Sauté Vegetables:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1 minute, stirring occasionally.
2. Add Tomatoes and Broth:
   Stir in the diced tomatoes (with their juices), white beans, kidney beans, chicken broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
3. Cook the Pasta:
   Add the pasta to the pot and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent the pasta from sticking.
4. Add Greens (Optional):
   If using spinach or kale, stir it into the soup during the last 2-3 minutes of cooking, allowing it to wilt and soften.
5. Serve:
   Ladle the Pasta Fagioli into bowls. Top with a sprinkle of grated Parmesan cheese and fresh parsley if desired. Serve with crusty bread for dipping.

Tips:

• For a richer flavor, add a tablespoon of tomato paste when cooking the vegetables.
• If you prefer a thicker soup, mash some of the beans with a fork or potato masher before adding them to the pot.
• To make this recipe in advance, store the soup in an airtight container in the fridge for up to 3 days. The soup also freezes well for up to 3 months—just be sure to cook the pasta separately and add it when reheating, as pasta tends to absorb too much broth when stored.
• For extra flavor, drizzle with a bit of extra virgin olive oil just before serving.

Pasta Fagioli is a warm, hearty soup that is perfect for cozy dinners or meal prepping. With its rich tomato broth, tender pasta, and wholesome beans, it’s a nutritious and satisfying dish that’s easy to make and full of flavor. Enjoy it with a sprinkle of Parmesan and some fresh bread for the ultimate comfort food experience!

Pasta Fagioli Recipe

Pasta Fagioli is a hearty and comforting Italian soup made with pasta, beans, tomatoes, and vegetables in a savory broth. Perfect for a cozy meal, this dish is both filling and full of flavor.

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Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Can opener (if using canned beans)

Ingredients

  

• 1 tablespoon olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 1 can 14.5 oz diced tomatoes, with juices
• 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
• 1 can 15 oz red kidney beans, drained and rinsed
• 4 cups chicken broth or vegetable broth for a vegetarian option
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup small pasta like ditalini, elbow macaroni, or small shells
• 2 cups fresh spinach or kale chopped (optional)
• Grated Parmesan cheese for garnish
• Fresh parsley for garnish (optional)

Instructions

 

• Sauté Vegetables:
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1 minute, stirring occasionally.
• Add Tomatoes and Broth:
• Stir in the diced tomatoes (with their juices), white beans, kidney beans, chicken broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
• Cook the Pasta:
• Add the pasta to the pot and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent the pasta from sticking.
• Add Greens (Optional):
• If using spinach or kale, stir it into the soup during the last 2-3 minutes of cooking, allowing it to wilt and soften.
• Serve:
• Ladle the Pasta Fagioli into bowls. Top with a sprinkle of grated Parmesan cheese and fresh parsley if desired. Serve with crusty bread for dipping.