Pasta e Fagioli

The moment I think of comfort food, Pasta e Fagioli immediately comes to mind. Growing up, this hearty dish was a staple at our family gatherings. My grandmother would spend hours in the kitchen, crafting this delicious soup that would warm our hearts and fill our bellies. Each spoonful was a reminder of love and warmth, especially during the cold winter months. I can still hear the laughter and chatter around the table as we enjoyed her famous recipe. Now, I’ve taken her traditional method and added a few of my own twists, but the essence remains the same. It’s the kind of dish that brings everyone together, perfect for cold evenings when you just want something hearty and filling.

What Goes Into Pasta e Fagioli

Each ingredient in Pasta e Fagioli plays a crucial role in crafting the dish’s robust flavor profile. From the rich olive oil to the hearty cannellini beans, the ingredients come together beautifully. The vegetables provide color, texture, and nutrition, while the spices elevate the overall taste. It’s a comforting blend that speaks to the heart of Italian cooking.

• 2 tablespoons extra-virgin olive oil – This rich oil is essential for sautéing your vegetables, offering depth and flavor to the base of your soup.
• 1 medium yellow onion, diced – A key ingredient that adds sweetness and aroma.
• 2 celery ribs, finely chopped – Provides a fresh crunch and balances the sweetness of the onion.
• 2 medium carrots, finely chopped – Adds a touch of sweetness and vibrant color to the dish.
• 1 teaspoon sea salt – Essential for enhancing all the flavors.
• 1 teaspoon ground black pepper – Offers a bit of spice to kick up the flavor.
• 3 garlic cloves, minced – Brings a fragrant, bold flavor that can’t be missed.
• 1 tablespoon tomato paste – Adds a rich tomato flavor and helps thicken the soup.
• 14 ounces diced tomatoes (1 can) – Juicy tomatoes provide acidity and balance.
• 30 ounces cannellini beans (2 cans), drained and rinsed – These creamy beans are not only nutritious but also make the dish hearty.
• 4 cups vegetable broth – The liquid gold of this recipe, providing flavor and nourishment.
• 1 cup ditalini pasta or other small pasta – Adds substance and makes the soup even more filling.
• 2 cups chopped Tuscan kale – This nutritious leafy green is packed with vitamins and adds color.

The Method for Pasta e Fagioli

Cooking Pasta e Fagioli is a delightful experience that fills your kitchen with incredible aromas. Follow these steps, and you’ll have a warm, comforting bowl in no time. Let’s dive into the method!

1. Start by heating the olive oil in a large Dutch oven over medium heat. Once it’s hot, add the onion, celery, and carrots. Stir them gently and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant. You want the onions to turn translucent, and the mixture will start to smell heavenly.
2. Add the minced garlic and tomato paste to the pot. Cook for an additional minute, stirring continuously to prevent the garlic from burning. The tomato paste will deepen in color, and the aroma will intensify, making your mouth water.
3. Next, pour in the diced tomatoes and their juices, along with the cannellini beans and vegetable broth. Stir everything together, ensuring the tomato paste is fully incorporated. Let the mixture come to a gentle simmer.
4. Reduce the heat slightly and allow the soup to simmer uncovered for about 20 minutes. This is the magic moment where the flavors meld together beautifully. You might see the broth bubbling gently, and the tomatoes will break down further.
5. After the 20 minutes, add the ditalini pasta to the pot. Stir well, then continue to simmer for another 10 minutes, or until the pasta is al dente. Keep an eye on it, as you don’t want the pasta to overcook.
6. Finally, stir in the chopped kale and cook until the greens are wilted and tender. This should only take about 2 to 3 minutes. The kale will add a lovely touch of color and nutrition, enhancing the dish.
7. Once everything is cooked and combined, serve immediately. Ladle the soup into bowls and drizzle a little more olive oil on top if you like. Enjoy the Pasta e Fagioli hot, with crusty bread on the side for dipping.

Recipe Notes about Pasta e Fagioli

Here are some helpful tips to ensure your Pasta e Fagioli turns out perfectly!

• Storage: Store leftover Pasta e Fagioli in an airtight container for up to 3 days.
• Freezing: Store leftover Pasta e Fagioli in a freezer-safe container. If you plan to make extra to freeze, do so without the ditalini and add the pasta when you’re ready to serve.
• Reheating: Reheat leftover Pasta e Fagioli in the microwave or as a larger batch on the stovetop, stirring often to prevent it from burning.
• Variations: Feel free to add more vegetables such as spinach or zucchini for added nutrition.
• Serving Suggestions: Serve with crusty bread or a simple salad for a complete meal.

Side Dish Ideas for Pasta e Fagioli

When serving Pasta e Fagioli, consider pairing it with a variety of side dishes that enhance its comforting flavors. Here are some ideas:

• Crusty Bread: A warm, crusty loaf is perfect for soaking up the delicious broth.
• Green Salad: A simple mixed greens salad with a light vinaigrette can balance the richness of the soup.
• Garlic Bread: For an indulgent treat, serve some buttery garlic bread on the side.
• Roasted Vegetables: Seasonal roasted veggies can complement the soup beautifully and add more nutrients to your meal.
• Cheese Platter: A small cheese platter can be a great starter while the soup is cooking.
• Wine Pairing: Although wine is not mentioned as a pairing, a nice sparkling water or herbal tea works wonders.

FAQ

Conclusion

The beauty of Pasta e Fagioli lies in its simplicity and heartwarming flavors. It’s a dish that not only nourishes the body but also warms the soul, making it a perfect choice for gatherings or a cozy night in. I encourage you to try making this recipe; it’s a delightful way to experience the comfort of Italian cuisine in your kitchen. Enjoy every spoonful and the joy it brings to your table.

Pasta e Fagioli

Craving something warm and hearty? This Pasta e Fagioli is the ultimate comfort food, filled with flavorful veggies and creamy beans. It's the perfect easy weeknight dinner that will fill your home with delightful aromas. Make it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Italian

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion diced
• 2 ribs celery finely chopped
• 2 medium carrots finely chopped
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 3 cloves garlic minced
• 1 tablespoon tomato paste
• 14 ounces diced tomatoes (1 can)
• 30 ounces cannellini beans (2 cans), drained and rinsed
• 4 cups vegetable broth
• 1 cup ditalini pasta or other small pasta
• 2 cups chopped Tuscan kale

Equipment

• Oven
• Chef's Knife
• Saucepan
• Wooden Spoon
• Cutting Board

Method

 

1. Start by heating the olive oil in a large Dutch oven over medium heat. Once it’s hot, add the onion, celery, and carrots. Stir them gently and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant. You want the onions to turn translucent, and the mixture will start to smell heavenly.
2. Add the minced garlic and tomato paste to the pot. Cook for an additional minute, stirring continuously to prevent the garlic from burning. The tomato paste will deepen in color, and the aroma will intensify, making your mouth water.
3. Next, pour in the diced tomatoes and their juices, along with the cannellini beans and vegetable broth. Stir everything together, ensuring the tomato paste is fully incorporated. Let the mixture come to a gentle simmer.
4. Reduce the heat slightly and allow the soup to simmer uncovered for about 20 minutes. This is the magic moment where the flavors meld together beautifully. You might see the broth bubbling gently, and the tomatoes will break down further.
5. After the 20 minutes, add the ditalini pasta to the pot. Stir well, then continue to simmer for another 10 minutes, or until the pasta is al dente. Keep an eye on it, as you don’t want the pasta to overcook.
6. Finally, stir in the chopped kale and cook until the greens are wilted and tender. This should only take about 2 to 3 minutes. The kale will add a lovely touch of color and nutrition, enhancing the dish.
7. Once everything is cooked and combined, serve immediately. Ladle the soup into bowls and drizzle a little more olive oil on top if you like. Enjoy the Pasta e Fagioli hot, with crusty bread on the side for dipping.

Notes

Store leftover Pasta e Fagioli in an airtight container for up to 3 days.

Store leftover Pasta e Fagioli in a freezer-safe container. If you plan to make extra to freeze, do so without the ditalini and add the pasta when you’re ready to serve.

Reheat leftover Pasta e Fagioli in the microwave or as a larger batch on the stovetop, stirring often to prevent it from burning.

Feel free to add more vegetables such as spinach or zucchini for added nutrition.

Serve with crusty bread or a simple salad for a complete meal.

Previous PostQuick Easy Raspberry Freezer Jam

Next Post Pineapple Smoothie

Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.