Pasta Fagioli Soup Recipe

Pasta Fagioli, also known as “Pasta e Fagioli,” is a traditional Italian soup packed with tender pasta, creamy beans, aromatic herbs, and rich tomato flavors. This hearty soup is perfect for cozy nights and makes a satisfying meal for any time of the year. Here’s how to make this delicious and easy soup step-by-step.

Ingredients for Pasta Fagioli Soup

Main Ingredients:

• Ditalini pasta: 1 cup (or any small pasta shape)
• Cannellini beans: 2 cans (15 ounces each), drained and rinsed
• Crushed tomatoes: 1 can (15 ounces)
• Vegetable broth: 5 cups (or chicken broth for added flavor)
• Carrots: 2 medium, peeled and diced
• Celery: 2 stalks, diced
• Onion: 1 large, finely chopped
• Garlic: 4 cloves, minced
• Olive oil: 3 tablespoons
• Parmesan rind: 1 piece (optional for added umami)
• Thyme: 1 teaspoon, fresh or ½ teaspoon dried
• Rosemary: ½ teaspoon, chopped (optional)
• Bay leaf: 1
• Salt and black pepper: To taste

Optional Add-Ins:

• Italian sausage: ½ pound, crumbled for a heartier soup
• Red pepper flakes: A pinch for heat
• Spinach or kale: 2 cups, chopped for extra greens

Toppings:

• Grated Parmesan cheese
• Fresh parsley, chopped
• Crusty bread for serving

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for 5-6 minutes until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Base

1. Pour in the crushed tomatoes, vegetable broth, thyme, rosemary, and add the bay leaf.
2. Add the Parmesan rind for extra depth of flavor (optional).
3. Bring the mixture to a simmer and cook for 15 minutes to allow the flavors to meld.

Step 3: Add the Beans and Pasta

1. Stir in the cannellini beans and continue to simmer for another 5 minutes.
2. Add the ditalini pasta and cook according to the package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking.

Step 4: Season and Serve

1. Remove the bay leaf and Parmesan rind (if used) from the pot.
2. Season with salt and black pepper to taste.
3. Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley.

Serving and Storage Tips

Serving:

• Serve with crusty bread or garlic toast for dipping.
• Add a drizzle of olive oil or balsamic glaze for extra flavor.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days. Note that the pasta may absorb more liquid over time, so add extra broth when reheating.
• Freezer: The soup can be frozen for up to 3 months. It’s best to cook the pasta fresh when reheating for optimal texture.
• Reheating: Reheat on the stove over medium heat, stirring occasionally. Add a splash of broth or water if needed.

Helpful Notes

• Make it vegetarian: Use vegetable broth and skip the Parmesan rind, or use a vegan alternative.
• Keep the pasta separate: If you plan to store the soup, cook the pasta separately and add it when serving to avoid it becoming mushy.
• Add protein: Stir in cooked Italian sausage or shredded chicken for a heartier meal.

Tips from Well-Known Chefs

• Lidia Bastianich: Recommends finishing with a drizzle of extra-virgin olive oil and a squeeze of lemon to brighten up the flavors.
• Giada De Laurentiis: Suggests adding a dash of red wine during cooking for a richer base.
• Mario Batali: Advocates for using fresh herbs at the end for maximum flavor.

Frequently Asked Questions (FAQs)

1. Can I use dried beans?

Yes, soak and cook 1 cup of dried cannellini beans in advance, then add them to the soup.

2. Is there a gluten-free option?

Use gluten-free pasta and ensure the broth is gluten-free.

3. How do I make the soup thicker?

Mash a portion of the beans with a fork and stir them back into the soup for a creamier texture.

4. What if I don’t have ditalini pasta?

Use other small pasta shapes like orzo, small shells, or macaroni.

5. Can I add more vegetables?

Yes, zucchini, spinach, or peas make great additions.

6. What herbs can I substitute?

Basil, oregano, or an Italian seasoning blend can be used for different flavor profiles.

7. What can I use instead of cannellini beans?

Great Northern beans, navy beans, or chickpeas are good substitutes.

8. Can I make this in a slow cooker?

Yes, add all ingredients except the pasta and cook on low for 6-8 hours. Add the pasta during the last 30 minutes.

9. What can I top the soup with?

Croutons, fresh basil, or a dollop of pesto add great texture and flavor.

10. How do I keep the soup from being too salty?

Use low-sodium broth and adjust the seasoning at the end to control the saltiness.

Enjoy your hearty, flavorful Pasta Fagioli soup, a dish that brings the taste of Italy to your table and warms you up with every bite!