Pasta e Fagioli Soup

Pasta e Fagioli Soup is a classic Italian dish that brings warmth and comfort to any table. This delicious soup combines pasta and beans, making it both hearty and nutritious. Perfect for family dinners or cozy gatherings, this recipe features simple ingredients you likely have in your pantry. With a unique flavor booster that elevates the taste, it’s a dish everyone will love and ask for repeatedly.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep time and straightforward instructions, this soup is perfect for busy weeknights.
• Flavorful & Satisfying: The secret flavor booster takes this Pasta e Fagioli Soup to the next level, ensuring every bite is packed with taste.
• Versatile Ingredients: Made with common vegetables and pantry staples, you can easily customize the soup based on what you have on hand.
• Nutritious Meal: Packed with beans, vegetables, and pasta, this soup offers a well-rounded meal that’s both filling and healthy.
• Perfect for Any Occasion: Whether it’s a family dinner or a cozy night in, this soup is suitable for various occasions.

Tools and Preparation

To make the Pasta e Fagioli Soup efficiently, you’ll need some essential kitchen tools. Having the right equipment can help streamline your cooking process.

Essential Tools and Equipment

• Large pot
• Wooden spoon
• Immersion blender
• Measuring cups

Importance of Each Tool

• Large pot: Ideal for simmering soups, allowing plenty of space for all ingredients.
• Wooden spoon: Perfect for stirring without scratching your pots while evenly mixing flavors.
• Immersion blender: Great for blending the soup easily without transferring it to another container, saving time and effort.

Ingredients

For the 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 the Soup

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

For Serving

• 8 ounces pasta (ditalini 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 as they sauté.

Step 2: Add Vegetables

Add carrots, celery, and potatoes. Sauté for about 10 minutes until vegetables are softened. Season again with another sprinkle of salt as they cook.

Step 3: Add Tomatoes and Beans

Toss in diced tomatoes, cannellini beans, cold water, beef broth, salt, and pepper. Mix well.

Step 4: Simmer with Parmesan Rind

Bring the mixture to a boil. Reduce heat and add a Parmesan rind. Simmer for 45–60 minutes to allow flavors to meld.

Step 5: Blend Partially

Remove the rind from the pot. Use an immersion blender to partially blend the soup until creamy but still chunky.

Step 6: Cook the Pasta in the Soup

Bring back to a boil. Add uncooked pasta and cook according to package instructions—about 10 minutes.

Step 7: Finishing Touches

Turn off heat. Stir in butter and grated Parmesan cheese until melted into the soup.

Step 8: Serve

Serve hot with a drizzle of olive oil on top and sprinkle with freshly grated Parmigiano-Reggiano. Enjoy your comforting bowl of Pasta e Fagioli Soup!

How to Serve Pasta e Fagioli Soup

Pasta e Fagioli Soup is a comforting dish that can be enjoyed in various ways. Whether you’re hosting a gathering or enjoying a family dinner, these serving suggestions will elevate your meal.

With Homemade Garlic Breadsticks

• These crispy and buttery breadsticks are perfect for dipping into the soup, adding a delightful crunch to each bite.

Topped with Fresh Herbs

• Sprinkle chopped parsley or basil over the soup before serving. This adds a fresh flavor and a pop of color.

Accompanied by a Green Salad

• A simple green salad with vinaigrette balances out the richness of the soup, making for a light and refreshing meal.

Served with Grated Parmesan Cheese

• Offering grated Parmesan cheese at the table allows guests to customize their soup experience with extra cheesy goodness.

Pairing with Roasted Vegetables

• Roasted vegetables provide a hearty side that complements the flavors of the soup while adding more nutrients to your meal.

How to Perfect Pasta e Fagioli Soup

To ensure your Pasta e Fagioli Soup is delicious every time, consider these tips for perfection.

• Use fresh ingredients: Fresh vegetables enhance flavor and texture. Opt for seasonal produce whenever possible.
• Adjust seasoning gradually: Season at each step of cooking. This helps build layers of flavor rather than overwhelming the dish with salt all at once.
• Blend partially: For a creamier texture, use an immersion blender to blend part of the soup while keeping some chunks intact.
• Let it simmer longer: Allowing the soup to simmer for an extra 15 minutes can deepen the flavors, making it even more satisfying.
• Experiment with pasta shapes: While ditallini or elbow macaroni works well, feel free to try other short pasta shapes for variety in texture.

Best Side Dishes for Pasta e Fagioli Soup

Pairing side dishes with your Pasta e Fagioli Soup can enhance your dining experience. Here are some great options:

1. Garlic Bread: Classic and simple, garlic bread pairs wonderfully with this soup, perfect for sopping up every last drop.
2. Bruschetta: Toasted bread topped with diced tomatoes, basil, and olive oil offers a fresh contrast to the warm soup.
3. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a light and flavorful side.
4. Roasted Asparagus: Lightly seasoned roasted asparagus adds a nice crunch and earthy flavor to balance out the richness of the soup.
5. Stuffed Peppers: Fill bell peppers with quinoa or rice and vegetables for a hearty option that complements the soup’s flavors.
6. Cheesy Polenta: Creamy polenta topped with cheese makes for a comforting side dish that pairs perfectly with the beans in the soup.
7. Crispy Brussels Sprouts: Roasting Brussels sprouts until crispy brings out their natural sweetness while providing an excellent texture contrast.
8. Corn on the Cob: Sweet corn adds a summery touch and is easy to prepare alongside your main dish.

Common Mistakes to Avoid

When preparing Pasta e Fagioli Soup, it’s easy to make a few common mistakes. Here are some tips to help you avoid them.

• Skipping the sauté step: Sautéing the onion and garlic builds a rich flavor base. Don’t rush this step; take your time for better taste.
• Not seasoning throughout: Adding salt and pepper only at the end can lead to bland soup. Season as you go for layered flavors.
• Using overcooked pasta: If you add pasta too early or cook it for too long, it can become mushy. Cook it just until al dente in the soup.
• Ignoring the parmesan rind: The parmesan rind adds depth and richness to the soup. Don’t skip it; it’s key to enhancing flavor.
• Over-blending the soup: Blending too much can turn your soup into a puree. Blend just enough to create a creamy texture while keeping some chunks.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in an airtight container for up to 3 days.
• Cooling: Allow the soup to cool completely before refrigerating to maintain freshness.
• Container: Use glass or plastic containers that seal well.

Freezing Pasta e Fagioli Soup

• Duration: This soup can be frozen for up to 3 months.
• Cooling: Ensure the soup is completely cooled before freezing to prevent ice crystals.
• Container: Use freezer-safe containers or heavy-duty freezer bags.

Reheating Pasta e Fagioli Soup

• Oven: Preheat your oven to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat until warm.
• Microwave: Transfer to a microwave-safe bowl. Cover loosely and heat in 1-minute intervals until hot, stirring in between.
• Stovetop: Pour into a pot over medium heat. Stir occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Pasta e Fagioli Soup.

What is Pasta e Fagioli Soup?

Pasta e Fagioli Soup is a traditional Italian dish made with pasta and beans, often flavored with vegetables and herbs. It’s hearty and comforting!

Can I customize my Pasta e Fagioli Soup?

Absolutely! You can add different vegetables, vary the type of beans, or even use whole grain pasta for a healthier twist.

How do I store leftover Pasta e Fagioli Soup?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months for later enjoyment.

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

You can use any small pasta like ditalini or elbow macaroni. Choose one that will hold up well in soup without getting mushy.

Final Thoughts

Pasta e Fagioli Soup is not only delicious but also versatile, allowing you to customize ingredients based on your pantry staples. It’s perfect for weeknight dinners or meal prep. Try making this comforting dish today!

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Pasta e Fagioli Soup

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

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Description

Pasta e Fagioli Soup is a beloved Italian classic that warms both the heart and the soul. This hearty soup combines tender pasta with protein-packed beans, creating a nourishing meal that’s perfect for any occasion. With its rich flavors and comforting texture, this recipe is easy to prepare using simple ingredients you likely have on hand. The addition of a secret flavor booster elevates the taste, ensuring that every spoonful is filled with deliciousness. Whether you’re hosting a family dinner or enjoying a cozy night in, this Pasta e Fagioli Soup will quickly become a favorite.

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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)
• 15 ounces cannellini beans (drained)
• 14.5 ounces canned tomatoes (diced, drained)
• 1 quart cold water
• 1 quart beef broth
• 8 ounces pasta (ditalini 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)
• 1 tablespoon kosher salt (to be sprinkled in bit by bit during each cooking step)

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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 potato; sauté for about 10 minutes until softened.
3. Stir in diced tomatoes, drained cannellini beans, water, and beef broth. Season with salt and pepper.
4. Bring to a boil, then reduce heat and add the Parmesan rind. Simmer for 45–60 minutes.
5. Remove the rind and use an immersion blender to partially blend for a creamy texture while leaving some chunks intact.
6. Stir in uncooked pasta and cook according to package instructions (about 10 minutes).
7. Turn off the heat and mix in butter and grated Parmesan cheese until melted.
8. Serve hot with a drizzle of olive oil and extra Parmesan cheese on top.

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

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 4g
• Sodium: 580mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 15mg