Pasta e Fagioli, a classic Italian soup, combines the nutty aroma of garlic with the creamy texture of cannellini beans. The gentle simmering of tomatoes and herbs creates a comforting broth that envelops tender pasta and beans, making it a satisfying meal.
Why This Recipe Works
- Utilizes pantry staples, ensuring accessibility and convenience for a quick meal preparation.
- Simmering the tomatoes enhances their natural sweetness, balancing the savory broth.
- Cooking pasta in the soup allows it to absorb flavors, resulting in a cohesive dish.
- Using both canned and fresh ingredients provides depth without complexity.
Easy Pasta e Fagioli Soup
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14 oz, with juice
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 can cannellini beans drained and rinsed
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes optional
- to taste salt and pepper
- 1/4 cup Parmesan cheese grated, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add diced tomatoes with their juice to the pot. Stir in chicken broth, cannellini beans, oregano, basil, and red pepper flakes. Bring to a gentle simmer.
- Once simmering, add the ditalini pasta. Cook until the pasta is al dente, about 10 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. If the soup is too thick, add additional broth to reach desired consistency.
- Serve hot, garnished with grated Parmesan cheese. The cheese will melt slightly, adding richness to each spoonful.
Pro Tips
- Simmer the soup gently to prevent beans from breaking apart, maintaining their creamy texture.
- Add pasta towards the end to prevent it from becoming mushy; it should be al dente.
- Use a high-quality olive oil for a rich, aromatic base that enhances the soup’s depth.
- Season gradually and taste often, as salt levels can vary with canned beans and broth.
- Sauté garlic until just golden to avoid bitterness, which can overpower the soup.
Variations
- For a budget-friendly option, use dried beans soaked overnight instead of canned.
- Make it vegan by substituting chicken broth with vegetable broth and omitting cheese.
- In summer, swap canned tomatoes with fresh, ripe tomatoes for a brighter flavor.
- Add a pinch of smoked paprika for a Spanish twist, introducing a subtle smokiness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, place the soup in a freezer-safe container, leaving room for expansion, and store for up to 3 months. Thaw in the refrigerator overnight before reheating. Avoid freezing cooked pasta separately as it may become mushy.
How to Reheat
Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through, about 10 minutes. Alternatively, microwave individual servings in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway to ensure even heating.
Recommended Equipment
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- Stainless Stock Pot — Roomy enough for pasta water or a full batch of soup.
- 8-Inch Chef’s Knife — The prep tool this recipe leans on most.
FAQ
Can I use different types of beans in pasta e fagioli?
Yes, you can substitute cannellini beans with other varieties like navy beans or chickpeas. Each type will impart a slightly different texture and flavor, but the core characteristics of the soup will remain intact.
Is it necessary to soak canned beans before using them?
No, canned beans are pre-cooked and do not require soaking. Rinse them under cold water to remove excess sodium and any canning liquid, which can affect the soup’s flavor and consistency.
How can I thicken pasta e fagioli soup?
To thicken the soup, mash a portion of the beans before adding them. This releases starches, naturally thickening the broth. Alternatively, simmer the soup longer to reduce the liquid and concentrate the flavors.
What pasta shape is best for pasta e fagioli?
Small pasta shapes like ditalini, elbow macaroni, or small shells work well in pasta e fagioli. These shapes absorb the broth efficiently and provide a balanced texture without overpowering the beans.
Can I make pasta e fagioli gluten-free?
Yes, substitute regular pasta with a gluten-free variety. Ensure the broth and other ingredients are gluten-free certified to avoid cross-contamination, maintaining the soup’s integrity for those with gluten sensitivities.
The key to a successful Pasta e Fagioli lies in the gentle simmering of ingredients, allowing flavors to meld and develop. By adding pasta towards the end, you ensure it absorbs the rich broth without becoming overly soft.