Pasta e Fagioli, meaning “pasta and beans” in Italian, is a traditional, hearty dish that’s both nutritious and comforting. This classic recipe combines simple ingredients to create a flavorful, warming soup perfect for any time of the year.
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 cup ditalini or other small pasta
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
- Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are soft and fragrant. - Add the Tomatoes and Beans:
Stir in the diced tomatoes, cannellini beans, oregano, and thyme. Cook for another 2–3 minutes, allowing the flavors to combine. - Simmer the Soup:
Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15–20 minutes. - Cook the Pasta:
Add the pasta to the pot and cook until al dente, following the package instructions (about 8–10 minutes). Stir occasionally to prevent sticking. - Season and Serve:
Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.
Tips:
- For extra richness, add a drizzle of olive oil or a pat of butter before serving.
- To make it vegetarian, use vegetable broth and skip the Parmesan cheese.
- Leftovers can be stored in the fridge for up to 3 days, but the pasta may absorb more liquid. Add extra broth when reheating.
Enjoy this classic Pasta e Fagioli recipe as a cozy dinner or a satisfying lunch!
