pasta fagioli

Pasta e Fagioli Recipe

Ingredients:

• 2 tbsp olive oil
• 1/2 lb (225g) Italian sausage or pancetta, diced (optional, for a meaty version)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• 1 can (15 oz) cannellini beans, drained and rinsed (or use 1 ½ cups cooked beans)
• 1 can (15 oz) red kidney beans, drained and rinsed (or use 1 ½ cups cooked beans)
• 1 can (15 oz) diced tomatoes with juices
• 4 cups (960ml) chicken broth or vegetable broth
• 1 cup water (or more as needed)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 cup ditalini pasta (or other small pasta like elbow or small shells)
• 2 cups fresh spinach or kale, chopped (optional)
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • If using sausage or pancetta, add it to the pot and cook until browned and crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
   • Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables start to soften.
   • Add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes, until fragrant.
2. Add the Broth and Beans:
   • Add the cannellini beans, kidney beans, diced tomatoes with their juices, chicken broth, and water to the pot. Stir to combine.
   • Add the oregano, basil, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
3. Cook the Pasta:
   • Add the ditalini pasta to the pot and cook, stirring occasionally, for about 8-10 minutes or until the pasta is al dente. If the soup becomes too thick, add more water or broth to reach your desired consistency.
4. Add the Greens (Optional):
   • If using, stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
5. Finish the Soup:
   • Stir in the cooked sausage or pancetta (if using) and the chopped parsley.
   • Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve:
   • Ladle the soup into bowls and top with freshly grated Parmesan cheese.
   • Serve with crusty bread for a complete meal.

Tips:

• Beans: You can use different types of beans such as chickpeas or navy beans depending on your preference.
• Pasta: Cook the pasta separately and add it to individual bowls if you plan to have leftovers, as pasta can become mushy when stored in the soup.
• Vegetarian Option: Omit the sausage or pancetta and use vegetable broth instead of chicken broth for a vegetarian version.
• Consistency: For a thicker soup, mash some of the beans with the back of a spoon before adding the pasta. For a thinner soup, add more broth or water.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~300 kcal
• Protein: ~15g
• Fat: ~10g
• Carbohydrates: ~40g
• Fiber: ~8g
• Sugar: ~5g

This Pasta e Fagioli is a delicious and satisfying soup that’s perfect for any time of the year. It’s hearty, full of flavor, and can easily be adapted to suit your taste. Enjoy!