Pasta e Fagioli: A Cozy Italian Classic

So, let me show you how I make this warm, comforting Italian dish that’s perfect for any season. It’s a humble yet hearty soup made from pasta and beans, and from my own personal experience, it’s a hit whether you’re cooking for a casual family dinner or entertaining guests.  it’s incredibly versatile you can customize it with various ingredients to suit your preferences or dietary needs.

What to Expect

From my own personal experience, Pasta e Fagioli is a delicious and satisfying meal that’s surprisingly easy to make. You can expect a hearty, flavorful soup with tender beans, perfectly cooked pasta, and a rich broth infused with herbs and vegetables. Whether you serve it as a main dish or a side, it’ll warm you right up. Plus, it’s a great make-ahead meal just remember to add extra broth when reheating, as the pasta will absorb some liquid.

Enjoy the versatility of this dish. It’s perfect for customizing to your preferences, and I promise, it will become a regular in your meal rotation.

Meal Facts

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes (cooling)
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approx. 400 per serving
• Cost of Ingredients: Low ($10–$15)
• Cuisine: Italian
• Course: Main/Side
• Equipment Needed:
  • Large pot or Dutch oven
  • Ladle
  • Knife and cutting board
  • Wooden spoon
  • Strainer
  • Check out the right equipment and Ingredients that you need for making  #pastaefagioli    here

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth (or chicken broth if not vegetarian)
• 1 cup ditalini pasta (or any small pasta shape)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)
• Check out the right equipment and Ingredients that you need for making  #pastaefagioli    here

Step-by-Step Method

1. Heat the Oil
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, and sauté for 2-3 minutes until softened. Then, add the minced garlic and sauté for another minute until fragrant.
2. Add Vegetables
   Toss in the diced carrots and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
3. Stir in Tomatoes and Seasonings
   Pour in the diced tomatoes along with their juices. Add the oregano and thyme, and stir everything together. Season with a little salt and pepper.
4. Add Broth and Beans
   Stir in the cannellini beans and pour in the vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes to allow the flavors to meld together.
5. Cook the Pasta
   Add the ditalini pasta to the pot and cook for another 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom.
6. Adjust Seasoning
   Taste the soup and adjust the seasoning as needed, adding more salt or pepper if desired. If the soup becomes too thick, you can always add a little extra broth or water to thin it out.
7. Rest and Serve
   Once the pasta is cooked, remove the pot from heat and let the soup stand for 5 minutes to cool slightly. Ladle the soup into bowls, and top with grated Parmesan cheese and fresh parsley if you like.

Variations

• For a Vegetarian/Vegan Version:
  Stick with vegetable broth and skip the Parmesan, or use a vegan cheese alternative. You can also blend half the beans and stir them back into the soup for a creamy texture without dairy.
• For a Gluten-Free Option:
  Substitute gluten-free pasta or small rice noodles. Make sure the broth you use is certified gluten-free as well.
• For Meat Lovers:
  Add diced pancetta or sausage when sautéing the onions for a richer flavor. You can also use chicken or beef broth instead of vegetable broth.
• For Extra Vegetables:
  Feel free to add spinach, zucchini, or kale during the last 5 minutes of cooking. These veggies will give the soup extra nutrition and a nice boost of color.
• Check out the right equipment and Ingredients that you need for making  #pastaefagioli    here

Tips for Success

• Pasta Absorption:
  Pasta tends to soak up liquid as it sits, so if you have leftovers, you might need to add a little extra broth when reheating.
• Balance the Flavors:
  If the soup tastes too acidic because of the tomatoes, a small pinch of sugar can help balance it out.
• Consistency:
  If you prefer a thicker soup, you can blend a portion of the beans with some broth before adding them back to the pot.

Substitutions for Dietary Needs

• Low-Sodium:
  Use low-sodium broth and beans. You can also reduce the amount of salt added during cooking and let people season their own bowls as needed.
• Low-Carb:
  You can replace the pasta with spiralized zucchini or cauliflower rice for a low-carb alternative.

Nutritional Information (Per Serving)

• Calories: 400
• Fat: 7g
• Carbohydrates: 70g
• Fiber: 14g
• Protein: 16g
• Sodium: 900mg

Troubleshooting Tips

• Soup too thick?
  Simply add more broth or water to reach your desired consistency.
• Pasta overcooked?
  To avoid mushy pasta, cook it separately and add it to the soup right before serving.
• Lack of flavor?
  Always taste the soup before serving and adjust seasoning. Sometimes a little more salt, pepper, or even a squeeze of lemon juice can make all the difference.