Here’s a hearty and classic Pasta e Fagioli recipe 🍝🥣—a traditional Italian soup of pasta and beans:
🥘 Ingredients (4–6 servings):
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 can (15 oz) cannellini or navy beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional garnish: grated Parmesan, chopped parsley, or crushed red pepper
👩🍳 Instructions:
1. Sauté Vegetables
- Heat olive oil in a large pot
- Sauté onion, carrots, and celery until softened (5–7 minutes)
- Add garlic and cook 1 minute more
2. Add Broth, Tomatoes & Beans
- Stir in diced tomatoes, broth, beans, oregano, basil, and bay leaf
- Bring to a boil, then reduce heat and simmer 15–20 minutes
3. Cook Pasta
- Add pasta and cook according to package instructions until al dente
- Stir occasionally to prevent sticking
4. Season & Serve
- Remove bay leaf
- Adjust salt and pepper to taste
- Garnish with Parmesan, parsley, or red pepper if desired
- Serve hot with crusty bread
💡 Tips:
- For a creamier version, mash a few beans in the soup before adding pasta
- Add cooked Italian sausage or pancetta for extra protein and flavor
- Freeze leftovers without pasta; cook pasta fresh when reheating
If you want, I can give you a one-pot quick version that’s ready in under 30 minutes and tastes just as rich and hearty.
Do you want me to do that?
