Pasta e Fagioli Soup

Pasta e Fagioli Soup is a comforting Italian classic that brings together the goodness of pasta and beans in a savory broth. This hearty soup is perfect for family gatherings, cozy weeknights, or any occasion where you want to impress your guests with minimal effort. With its rich flavors and simple ingredients, you’ll find that this recipe quickly becomes a staple in your kitchen.

Why You’ll Love This Recipe

• Quick and Easy Preparation: With just 15 minutes of prep time, you can have a delicious meal on the table in under an hour.
• Flavorful Comfort Food: The combination of beans, vegetables, and our secret flavor booster elevates this soup to new heights.
• Healthy Ingredients: Packed with nutrient-rich vegetables and protein from beans, this soup is both satisfying and nutritious.
• Versatile Dish: Enjoy it as an appetizer or a main course. It pairs beautifully with homemade garlic breadsticks.
• Family-Friendly: Kids and adults alike will love this tasty bowl of warmth, making it perfect for family dinners.

Tools and Preparation

Before you get started with the cooking, you’ll need a few essential tools to make the process smooth and efficient.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Immersion blender (optional)
• Measuring cups and spoons
• Cutting board
• Knife

Importance of Each Tool

• Large pot: A sturdy pot is essential for simmering the soup evenly without spilling over.
• Immersion blender: This handy tool allows you to blend the soup right in the pot for a creamy texture without transferring hot liquid.

Ingredients

For the Soup Base

• 1/2 cup olive oil (divided; 1/4 cup for cooking, 1/4 cup reserved for serving)
• 1 cup onion (diced)
• 2 cloves garlic (minced)
• 1 cup carrot (diced)
• 1 cup celery (diced)
• 1 cup potato (diced)
• 1 tablespoon kosher salt (to be sprinkled in bit by bit during each cooking step)

For Adding Flavor

• 15 ounces cannellini beans (drained)
• 14.5 ounces canned tomatoes (diced, drained)
• 1 quart cold water
• 1 quart beef broth
• Parmesan rind

For Pasta and Finishing Touches

• 8 ounces pasta (ditallini or elbow macaroni)
• 1 tablespoon butter
• 1 cup parmesan cheese (grated; divided into 1/4 cup for cooking and 3/4 cup reserved for serving)

How to Make Pasta e Fagioli Soup

Step 1: Sauté Onion and Garlic

Sauté onion and garlic in olive oil until just translucent. Season with a sprinkle of salt while they cook.

Step 2: Add Vegetables

Add carrots, celery, and potatoes. Sauté for about 10 minutes until softened. Season again with another sprinkle of salt during cooking.

Step 3: Add Tomatoes, Beans, Cold Water, Broth, Salt, and Pepper

Toss in diced tomatoes, drained cannellini beans, cold water, beef broth, salt, and pepper. Stir well to combine.

Step 4: Simmer with Parmesan Rind

Bring the mixture to a boil. Then reduce heat to low. Add a Parmesan rind and let it simmer for about 45–60 minutes.

Step 5: Blend (Kind Of)

Remove the Parmesan rind from the soup. Use an immersion blender to partially blend the soup for a creamy consistency.

Step 6: Cook the Pasta in the Soup

Bring the soup back to a boil. Add uncooked pasta and cook according to package instructions—about 10 minutes or until al dente.

Step 7: Finishing Touches

Turn off the heat. Stir in butter and grated parmesan cheese until melted through.

Step 8: Serve

Serve hot with a drizzle of olive oil on top along with freshly grated Parmigiano-Reggiano. Enjoy your delicious Pasta e Fagioli Soup!

How to Serve Pasta e Fagioli Soup

Pasta e Fagioli Soup is a delightful and hearty dish that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience.

With Fresh Herbs

• Basil or Parsley: Sprinkle freshly chopped basil or parsley on top for added freshness and flavor.

Drizzled with Olive Oil

• Extra Virgin Olive Oil: A simple drizzle of high-quality olive oil enhances the richness of the soup.

Accompanied by Bread

• Homemade Garlic Breadsticks: Serve warm, buttery garlic breadsticks on the side for a perfect dipper.

Topped with Cheese

• Grated Parmesan: Add an extra sprinkle of grated Parmesan cheese just before serving for a creamy finish.

With a Side Salad

• Mixed Greens Salad: A light mixed greens salad with vinaigrette complements the soup’s heartiness.

How to Perfect Pasta e Fagioli Soup

To make your Pasta e Fagioli Soup truly exceptional, consider these helpful tips for perfecting your recipe.

• Use Quality Broth: High-quality beef broth will impart better flavor to your soup; consider making homemade broth if possible.

• Sauté Vegetables Properly: Ensure that you sauté your onions and garlic until translucent to unlock maximum flavor.

• Choose the Right Pasta: Opt for small pasta shapes like ditalini or elbow macaroni that absorb flavors well and fit nicely in each spoonful.

• Don’t Rush the Simmering: Allowing the soup to simmer longer helps meld all the flavors together, resulting in a richer taste.

• Adjust Seasonings as Needed: Taste the soup before serving and adjust salt and pepper according to your preference for optimal seasoning.

Best Side Dishes for Pasta e Fagioli Soup

Pairing side dishes with your Pasta e Fagioli Soup can elevate your meal. Here are some great options that complement this delicious soup.

1. Garlic Breadsticks: Soft, buttery, and infused with garlic flavor, these are perfect for dipping.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze add a refreshing contrast.
3. Bruschetta: Toasted bread topped with diced tomatoes, garlic, and basil offers a crunchy texture alongside the soup.
4. Roasted Vegetables: A mix of seasonal roasted vegetables adds color and nutrition to your meal.
5. Cheesy Polenta: Creamy polenta topped with cheese acts as a comforting base that pairs beautifully with the soup.
6. Stuffed Peppers: Bell peppers filled with rice, beans, and spices provide hearty variety alongside the main dish.

Common Mistakes to Avoid

Making Pasta e Fagioli Soup can be simple, but there are common mistakes that can affect its flavor and texture.

• Bold seasoning: Neglecting to season at each step can lead to bland soup. Sprinkle salt gradually during cooking to enhance flavors.
• Overcooking pasta: Adding pasta too early or cooking it too long can result in mushy noodles. Add uncooked pasta during the last 10 minutes of simmering for the perfect texture.
• Skipping the rind: Omitting the Parmesan rind means missing out on depth of flavor. Always include it while simmering for a rich taste.
• Not blending enough: Failing to partially blend the soup can leave it too chunky. Use an immersion blender to achieve a slightly creamy consistency without losing all the texture.
• Using low-quality broth: A poor-quality broth can diminish the soup’s overall taste. Opt for a good-quality beef broth or homemade stock for better results.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool before sealing to avoid condensation.

Freezing Pasta e Fagioli Soup

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of the container for expansion as it freezes.

Reheating Pasta e Fagioli Soup

• Oven: Preheat oven to 350°F (175°C) and heat in an oven-safe dish for about 25 minutes, covered, until warmed through.
• Microwave: Place in a microwave-safe bowl and heat in 1-minute intervals, stirring in between until hot.
• Stovetop: Reheat over medium heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

What is Pasta e Fagioli Soup?

Pasta e Fagioli Soup is a traditional Italian dish made with pasta and beans, known for its hearty flavors and comforting qualities.

How do I make Pasta e Fagioli Soup vegetarian?

To make this soup vegetarian, simply replace beef broth with vegetable broth and omit any meat products while keeping the other ingredients intact.

Can I add more vegetables to Pasta e Fagioli Soup?

Absolutely! Feel free to customize your soup by adding vegetables like spinach, bell peppers, or zucchini to suit your taste.

How long does Pasta e Fagioli Soup last in the fridge?

Pasta e Fagioli Soup can be stored in the refrigerator for 3-4 days. Make sure it’s kept in an airtight container.

What type of pasta works best for Pasta e Fagioli Soup?

Short pasta shapes like ditalini or elbow macaroni work best as they hold onto the soup ingredients nicely.

Final Thoughts

Pasta e Fagioli Soup is not only delicious but also incredibly versatile. You can easily customize it with your favorite vegetables or proteins. This recipe is sure to become a family favorite, perfect for weeknight dinners or cozy gatherings. Give it a try today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pasta e Fagioli Soup

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• Author: Amelia
• Total Time: 1 hour 15 minutes
• Yield: Serves 6

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Description

Pasta e Fagioli Soup is a comforting Italian classic that marries the heartiness of pasta with the nutritious goodness of beans, all enveloped in a savory broth. This delightful dish is perfect for family dinners or cozy weeknights, requiring minimal effort while delivering maximum flavor. With a combination of nutrient-rich vegetables and wholesome ingredients, this soup not only satisfies your hunger but also warms your soul. Whether served as an appetizer or a main course, it pairs beautifully with garlic breadsticks, making it an ideal choice for impressing guests or enjoying a comforting meal at home.

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Ingredients

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• 1/2 cup olive oil (divided; 1/4 cup for cooking, 1/4 cup reserved for serving)
• 1 cup onion (diced)
• 2 cloves garlic (minced)
• 1 cup carrot (diced)
• 1 cup celery (diced)
• 1 cup potato (diced)
• 1 tablespoon kosher salt (to be sprinkled in bit by bit during each cooking step)
• 15 ounces cannellini beans (drained)
• 14.5 ounces canned tomatoes (diced, drained)
• 1 quart cold water
• 1 quart beef broth
• 8 ounces pasta (ditallini or elbow macaroni)
• 1 tablespoon butter
• 1 cup parmesan cheese (grated; divided into 1/4 cup for cooking and 3/4 cup reserved for serving)

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Instructions

1. In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
2. Add diced carrots, celery, and potatoes; sauté until softened.
3. Stir in diced tomatoes, drained cannellini beans, cold water, beef broth, salt, and pepper. Bring to a boil.
4. Reduce heat and add Parmesan rind; let simmer for 45–60 minutes.
5. Remove the rind and blend partially with an immersion blender for creaminess.
6. Return to boil, add pasta, and cook according to package instructions until al dente.
7. Stir in butter and grated Parmesan cheese before serving hot.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 15mg