Ah, Pasta e Fagioli—the classic Italian “pasta and beans” soup! 🍲 It’s hearty, comforting, and full of flavor. Here’s a straightforward recipe you can try at home:
Pasta e Fagioli Recipe
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz / 400g) diced tomatoes
- 1 can (15 oz / 425g) cannellini or borlotti beans, drained and rinsed
- 4 cups (1L) vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini, elbow, or small shells)
- Fresh parsley, chopped, for garnish
- Grated Parmesan, for serving
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery. Cook until softened, about 5–6 minutes.
- Add garlic and cook 1 more minute until fragrant.
- Add tomatoes and beans:
- Stir in diced tomatoes (with juice) and drained beans.
- Add broth, oregano, thyme, salt, and pepper. Bring to a simmer.
- Cook the soup:
- Let simmer for 15–20 minutes to allow flavors to blend.
- Cook the pasta:
- In the simmering soup, add the pasta and cook until al dente, about 8–10 minutes.
- If the soup becomes too thick, add a little extra broth or water.
- Serve:
- Ladle into bowls, sprinkle with parsley and grated Parmesan.
- Enjoy warm with crusty bread! 🥖
Tip: For extra depth, you can sauté a little pancetta or bacon at the beginning. Also, a splash of olive oil at the end really brightens the flavors.
If you want, I can also give you the authentic Italian version that’s richer and uses a soffritto base with some tomato paste and rosemary—it tastes like it came straight from an Italian trattoria.
Do you want me to share that version too?
