Pasta Fagioli, also known as “Pasta e Fagioli,” is a traditional Italian soup that translates to “pasta and beans.” It is a hearty, comforting, and versatile dish that has been a staple in Italian households for centuries. Made with simple, wholesome ingredients, this dish combines small pasta, creamy beans, aromatic vegetables, and robust seasonings. Perfect for chilly evenings or when you’re craving a nourishing meal, Pasta Fagioli is both satisfying and easy to make.
Ingredients
For 6 servings:
Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Flavor and Protein:
- 1 can (15 oz) diced tomatoes (preferably fire-roasted)
- 1 can (15 oz) cannellini beans (or great northern beans), drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
- Salt and pepper, to taste
Pasta:
- 1 cup ditalini pasta (or any small pasta)
Finishing Touches:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Crusty bread, for serving
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Stir in the minced garlic and cook for an additional 1 minute.
Step 2: Build the Base
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