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#Pasta e Fagioli

Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Equipment Needed:
  • Large pot or Dutch oven
  • Ladle
  • Knife and cutting board
  • Wooden spoon
  • Strainer

Ingredients
  

  • 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)

Instructions
 

  • Step-by-Step Method
  • 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.
  • Add Vegetables
  • Toss in the diced carrots and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.