Description
The Perfect Pasta e Fagioli recipe is a heartwarming Italian classic that combines the richness of beans, the freshness of vegetables, and the comforting bite of pasta in a savory broth. This dish is ideal for any gathering, from casual family dinners to festive occasions with friends. Each spoonful is a delightful blend of flavors, making it not just filling but also incredibly satisfying. With easy-to-follow steps and customizable ingredients, this hearty soup is perfect for meal prep and tastes even better as leftovers. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will quickly become a favorite.
Ingredients
Scale
- 1 lb. Red Kidney Beans (soaked overnight) or 1 15 oz. can
- 1 lb. Cannellini Beans (soaked overnight) or 1 15 oz. can
- 1 lb. Ditalini Pasta or any small cut pasta
- 1 qt. Tomato Juice
- 1 15 oz. can Diced Tomatoes
- 3 Carrots, sliced
- 3 stalks Celery, diced
- 1 Onion, diced
- 4–6 cloves Garlic, minced
- 8 cups Chicken Stock
Instructions
- Heat a heavy pot over medium-high heat.
- Add oil and Kielbasa slices; cook until browned.
- Stir in onions; cook until translucent.
- Add carrots and celery; sauté until tender.
- Mix in garlic; cook until fragrant.
- Season with salt, pepper, thyme, basil, and oregano.
- Pour in tomato juice, diced tomatoes, and chicken stock; bring to a boil.
- Lower heat to simmer; add soaked beans and cook for 45–60 minutes.
- Stir in ditalini pasta; cook for an additional 10–12 minutes until al dente.
- Taste and adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: <1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: <5mg