Pasta e fagioli

Preparation Time:

• Active prep time: 15 minutes
• Cooking time: 1 hour
• Total time: 1 hour 15 minutes

Intensity Level:

Beginner to Intermediate This recipe is fairly simple to prepare and doesn’t require any specialized skills, just basic chopping and simmering. The cooking time mostly involves letting the ingredients meld together, so it’s perfect for a relaxed, cozy meal.

Yields:

Serves 6-8

Ingredients:

• For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 can (15 oz) cannellini beans (or other white beans like borlotti or navy beans), drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 6 cups vegetable broth (or chicken broth)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and pepper, to taste
  • 2 cups small pasta (like ditalini, elbow macaroni, or any pasta you prefer)
  • 1 tablespoon fresh parsley, chopped (for garnish)

• Optional Garnishes:

  • Freshly grated Parmesan cheese (or Pecorino cheese)
  • Extra virgin olive oil (for drizzling)

Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery.
2. Sauté the vegetables for about 5-7 minutes, until they soften and the onions become translucent.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Add Beans and Tomatoes

1. Add the rinsed cannellini beans and diced tomatoes (with their juices) to the pot. Stir everything together.
2. Season the mixture with dried oregano, thyme, bay leaves, red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.

Step 3: Add the Broth

1. Pour in the vegetable broth (or chicken broth) and bring the soup to a boil.
2. Reduce the heat to low and let the soup simmer for about 30-40 minutes. This will allow the flavors to develop and the beans to become tender. Stir occasionally.

Step 4: Cook the Pasta

1. While the soup is simmering, cook the pasta separately in a large pot of salted water according to package directions. Be sure to cook the pasta al dente, as it will continue to cook in the soup. Drain the pasta and set it aside.

Step 5: Add the Pasta to the Soup

1. Once the soup has simmered for 30-40 minutes, remove the bay leaves from the pot.
2. Add the cooked pasta to the soup and stir to combine. Let the soup simmer for an additional 5-10 minutes to allow the pasta to absorb some of the broth and flavors.

Step 6: Taste and Adjust

1. Taste the soup and adjust the seasoning, adding more salt, pepper, or red pepper flakes if needed.

Step 7: Serve

1. Ladle the soup into bowls and drizzle with a bit of extra virgin olive oil for added richness and flavor.
2. Garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan or Pecorino cheese (if using).

Tips and Troubleshooting:

1. Pasta too soft? Gluten-free pasta can sometimes absorb too much broth and get too soft. If you’re not serving the soup immediately, it’s a good idea to cook the pasta separately and add it just before serving to keep its texture intact.

2. Want a thicker soup? If you prefer a thicker soup, you can blend a portion of the soup. After the soup has cooked, use an immersion blender to puree about 1/3 of the beans and vegetables, or simply mash some of the beans with a fork.

3. Don’t have small pasta? If you don’t have the traditional small pasta shapes (like ditalini), any gluten-free pasta shape works. Try elbow macaroni or even broken spaghetti.

4. Freezing Pasta e Fagioli: Pasta e Fagioli freezes well, but it’s best to freeze the soup without the pasta. When reheating, cook fresh pasta and add it to the thawed soup to prevent it from becoming mushy.

Nutrition (Per Serving, based on 8 servings):

• Calories: 250 kcal
• Protein: 10 g
• Fat: 7 g
• Carbohydrates: 38 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 750 mg
• Cholesterol: 0 mg (if using vegetable broth)

Final Thoughts:

Pasta e Fagioli is a classic Italian dish that is both simple and hearty. This soup is packed with flavor, rich in protein and fiber, and can easily be adapted to suit your preferences. You can make it vegan by using vegetable broth and skipping the Parmesan cheese garnish. Additionally, if you’re gluten-free, you can swap in your favorite gluten-free pasta, ensuring everyone can enjoy this comforting meal.

Whether you’re looking for a cozy meal on a chilly day or a filling, nutritious dinner, Pasta e Fagioli delivers on both fronts. It’s a perfect dish for sharing with family and friends or for enjoying on your own as a satisfying and heartwarming meal. Enjoy!