Pasta Fagioli Soup Recipe

Pasta Fagioli Soup, also known as “Pasta e Fagioli,” is a traditional Italian dish that translates to “pasta and beans.” Simple yet hearty, this soup combines tender pasta, creamy beans, and a flavorful tomato-based broth, making it a comforting choice for any occasion. Whether you’re serving it as a starter or a main dish, this rustic soup delivers a satisfying, authentic taste of Italy.

Here’s how to create this cozy, flavorful soup step by step.

Ingredients

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pinch of red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes (or crushed tomatoes for a smoother texture)
• 4 cups chicken or vegetable stock

For the Pasta and Beans:

• 1 cup small pasta (ditalini, elbow, or small shells)
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 1 bay leaf

For Garnish:

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

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.

Step 2: Build the Broth

1. Pour in the diced tomatoes and chicken or vegetable stock. Stir to combine.
2. Add the bay leaf and bring the soup to a simmer.

Step 3: Add Beans and Cook

1. Stir in the drained beans. Let the soup simmer gently for 15-20 minutes to allow the flavors to meld together.

Step 4: Cook the Pasta

1. In a separate pot, boil the pasta until it’s just al dente. Drain and set aside.
   Tip: Cooking the pasta separately prevents it from soaking up too much broth in the soup.

Step 5: Combine and Serve

1. Stir the cooked pasta into the soup just before serving. For a creamier texture, mash a small portion of the beans before adding them to the soup.
2. Taste the soup and adjust the seasoning with salt and pepper.

Serving Tips

• Ladle the soup into bowls and top with grated Parmesan cheese and a sprinkle of fresh parsley or basil.
• Serve with warm crusty bread or garlic bread for a complete meal.
• For an extra drizzle of authenticity, add a splash of good-quality olive oil just before serving.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 4 days. Keep the pasta separate if possible to maintain its texture.
• Freezing: Freeze the soup (without the pasta) for up to 3 months. Add freshly cooked pasta when reheating.

Helpful Notes

• Bean Alternatives: While cannellini beans are traditional, you can use chickpeas, kidney beans, or black beans.
• Vegetarian Version: Use vegetable stock and skip the Parmesan cheese, or opt for a dairy-free alternative.
• Spice Levels: Adjust the red pepper flakes to suit your heat preference.

Tips from Well-Known Chefs

• Lidia Bastianich: Add a Parmesan rind to the soup while it simmers for an extra layer of rich, savory flavor.
• Giada De Laurentiis: Always use fresh herbs like basil or parsley to garnish, as they brighten the dish just before serving.
• Mario Batali: A splash of white wine added during the cooking process deepens the broth’s flavor.

Frequently Asked Questions

1. Can I use dried beans instead of canned?

Yes! Soak dried beans overnight, then cook them until tender before adding them to the soup.

2. What pasta works best?

Small pasta shapes like ditalini, elbow, or small shells are ideal, as they complement the soup’s texture.

3. Can I make this gluten-free?

Substitute the pasta with gluten-free pasta or use rice for a similar texture.

4. What makes the soup creamy?

Mashing a portion of the beans or stirring in a dollop of heavy cream creates a creamier consistency.

5. Can I make this soup ahead of time?

Yes, but store the pasta separately and add it when reheating to prevent it from becoming soggy.

6. How do I thicken the soup?

Mash some of the beans, or let the soup simmer uncovered to reduce the liquid slightly.

7. What bread pairs well with this soup?

Rustic Italian bread, focaccia, or sourdough are excellent choices.

8. Can I add meat?

Yes! Italian sausage, pancetta, or shredded chicken are great additions for extra protein.

9. What’s the best way to reheat the soup?

Reheat gently on the stovetop, adding extra stock or water if the soup has thickened too much.

10. Is Pasta Fagioli the same as minestrone?

They’re similar, but minestrone often includes a wider variety of vegetables and doesn’t always focus on beans and pasta.