Description
Pasta e Fagioli, affectionately known as “Pasta Fazool” in Italian-American communities, is a hearty Italian soup featuring tender pasta and creamy beans simmered in a savory tomato broth. This comforting dish, rooted in Italian peasant cuisine, has become a beloved staple, offering warmth and rich flavors in every spoonful.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups low-sodium chicken broth or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta or other small pasta shapes
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for an additional 1 minute until fragrant.
- Incorporate Tomatoes: Pour in the diced tomatoes along with their juices. Stir to combine and let the mixture simmer for 5 minutes.
- Add Broth and Beans: Pour in the broth, then add the cannellini and kidney beans. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Cook Pasta: Add the ditalini pasta to the pot. Continue to simmer until the pasta is al dente, following the package instructions, typically 8-10 minutes. Stir occasionally to prevent sticking.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot with crusty bread.
Notes
- Variations: For a meatier version, consider adding diced pancetta or bacon during the sautéing of aromatics.
- Consistency: If you prefer a thicker soup, mash a portion of the beans before adding them to the pot.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some broth during storage; add a splash of broth or water when reheating to reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Protein: 13g
- Cholesterol: omg
Keywords: Pasta e Fagioli, Pasta Fazool, Italian Bean Soup, Comfort Food, Hearty Soup