Pasta e fagioli

Pasta e Fagioli (literally “pasta and beans”) is a comforting, hearty Italian soup that’s packed with flavor. It’s made with beans, pasta, and a rich broth, often flavored with garlic, herbs, and a little tomato. It’s a one-pot meal that’s simple to make and perfect for cozy dinners.

Here’s a classic, delicious Pasta e Fagioli recipe:

Pasta e Fagioli Recipe

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes (or 2-3 fresh tomatoes, chopped)
• 1 (15 oz) can cannellini beans (or any white bean, drained and rinsed)
• 1 (15 oz) can kidney beans (or any red bean, drained and rinsed)
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1-2 cups water (as needed)
• 1 bay leaf
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 cup small pasta (like ditalini, elbow, or shells)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• Freshly grated Parmesan cheese (for serving, optional)

Instructions:

1. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
2. Add Tomatoes and Broth:
   • Stir in the diced tomatoes (with their juices), and cook for another 2-3 minutes, letting them break down a little.
   • Add the broth, bay leaf, basil, oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
3. Add the Beans:
   • Add the cannellini beans and kidney beans to the pot. Stir everything together and let it simmer for 10-15 minutes, so the flavors meld. If the soup looks too thick, you can add a bit of water to reach your desired consistency.
4. Cook the Pasta:
   • In the meantime, bring a separate pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain the pasta and set it aside.
   • Alternatively, if you prefer to cook the pasta directly in the soup, add it to the pot during the last 8-10 minutes of cooking. Keep in mind that pasta will absorb some of the broth as it cooks, so you may need to add extra water or broth.
5. Finish the Soup:
   • Once the beans and vegetables are tender and the pasta is cooked, taste the soup and adjust the seasoning with salt and pepper, if needed.
   • If you cooked the pasta separately, add it to the soup now and stir gently to combine. Simmer for an additional 2-3 minutes to heat the pasta through.
6. Serve:
   • Ladle the soup into bowls and garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese, if desired.

Optional Variations:

• Add greens: For extra nutrition, stir in some spinach or kale during the last few minutes of cooking.
• Vegetarian/vegan version: Omit the chicken broth and use vegetable broth, and skip the Parmesan for a vegan-friendly version.
• Extra flavor: If you like, you can add a splash of balsamic vinegar or a squeeze of lemon juice to brighten the flavors before serving.

This dish is hearty, comforting, and full of rustic, satisfying flavors. It’s perfect for cooler days or whenever you want a simple, wholesome meal that doesn’t take much effort. Enjoy your homemade Pasta e Fagioli! Let me know how it turns out!