Pasta e Fagioli

Introduction & Inspiration

I’ve always loved hearty, comforting soups and stews, especially those with Italian roots. This Pasta e Fagioli recipe, promising a classic combination of pasta, beans, and vegetables in a flavorful tomato broth, immediately caught my attention! It seemed like the perfect dish for a chilly evening, a satisfying lunch, or a simple yet delicious weeknight meal.

My inspiration came from a desire to recreate the authentic flavors of this traditional Italian soup, often called “pasta and beans.” I wanted a recipe that was both approachable for home cooks and yielded a truly satisfying and flavorful result.

My goal was to find a recipe that used readily available ingredients, required minimal effort, and delivered that classic Pasta e Fagioli experience – a hearty, flavorful, and comforting soup that’s perfect for any occasion. This recipe seemed to fit the bill perfectly: simple ingredients, clear instructions, and a relatively short cooking time.

This recipe is a perfect comfort meal.

Nostalgic Appeal

Pasta e Fagioli, a staple of Italian cuisine, taps into a strong sense of culinary nostalgia. For many, it evokes memories of family meals, rustic Italian cooking, and the comforting flavors of home. The combination of pasta, beans, and vegetables in a flavorful broth is a timeless classic.

The aroma of simmering tomatoes, garlic, and herbs is instantly recognizable and heartwarming, evoking a sense of warmth and well-being.

The use of simple, wholesome ingredients – vegetables, beans, pasta – connects us to a long history of Italian culinary traditions, where fresh, seasonal produce and pantry staples formed the foundation of delicious meals.

And the act of serving a hearty bowl of Pasta e Fagioli, often with a drizzle of olive oil and a sprinkle of Parmesan cheese, is a comforting ritual that transcends generations, connecting us to a shared culinary heritage.

Homemade Focus

This Pasta e Fagioli recipe is a celebration of homemade goodness, emphasizing the satisfaction of creating a delicious and nourishing soup from scratch. You’re in control of every element, from sautéing the vegetables to simmering the broth and cooking the pasta.

I appreciate recipes that prioritize fresh, whole ingredients and simple cooking techniques, and this one certainly does. You’re using basic pantry staples and fresh vegetables to create a soup that’s far more flavorful and satisfying than anything you could buy pre-made.

The act of finely chopping the onion, carrot, and celery, creating the soffritto that forms the base of the soup, is a classic cooking technique that connects us to the heart of Italian cuisine.

And the slow simmering process allows the flavors to meld and deepen, creating a soup that’s both comforting and complex. It’s a labor of love that’s well worth the (relatively short) wait.

Flavor Goal

The primary flavor goal of this Pasta e Fagioli is a harmonious blend of savory, slightly sweet, and subtly tangy flavors, with a hearty texture from the beans and pasta, and a rich, flavorful broth. It’s a soup that’s both comforting and satisfying, with layers of flavor that develop as it simmers.

The olive oil, onion, carrot, celery, and garlic create the soffritto, the classic Italian base of aromatic vegetables that provides a foundation of sweetness and savory depth.

The sage, rosemary, and bay leaves add herbaceous notes and a subtle complexity to the broth.

The tomato paste contributes richness, umami, and a concentrated tomato flavor.

The cooked beans (kidney, pinto, or borlotti) add a creamy, earthy flavor and a hearty texture.

The vegetable broth provides the liquid base for the soup, adding depth of flavor.

The crushed tomatoes add acidity, sweetness, and body to the broth.

The ditalini pasta (or another short pasta) adds a satisfying chewiness and helps thicken the soup.

And the salt, black pepper, and red pepper flakes enhance the overall flavor profile, adding a touch of heat and balancing the sweetness.

Ingredient Insights

Let’s take a closer look at the ingredients that make this Pasta e Fagioli so flavorful and satisfying. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

Extra virgin olive oil: This provides the base for sautéing the vegetables and adds a rich, fruity flavor to the soup.

Medium onion, finely chopped:

Large carrot, finely chopped:

Celery stalk, finely chopped:

Garlic cloves, grated:

Sage leaves, chopped, and sprig rosemary, bay leaves:

Tomato paste:

Cooked beans (kidney, pinto, or borlotti): These are a key component of Pasta e Fagioli, adding protein, fiber, and a creamy texture.

Vegetable broth:

Crushed tomatoes:

Ditalini pasta (or another short pasta):

Salt, black pepper, and red pepper flakes:

This is an easy and healthy ingredients list.

Essential Equipment

You won’t need a lot of specialized equipment. Here’s what you’ll need:

A large skillet or Dutch oven: This is essential for sautéing the vegetables and simmering the soup. A Dutch oven is ideal because it retains heat well.

A cutting board and knife: For chopping the vegetables.

A wooden spoon or spatula: For stirring the soup.

A large pot: For cooking the pasta (if you’re not cooking it directly in the soup).

A colander: For draining the pasta (if cooking separately).

An immersion blender (optional): For creating a creamier soup, if desired.

Measuring cups and measuring spoons:

This is all you need!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, grated
• 3 leaves sage, chopped
• 1 sprig rosemary
• 2 bay leaves
• 3 tablespoons tomato paste
• 3 cups (460 grams) cooked beans (kidney, pinto, or borlotti)
• 5 cups (1.25 liters) vegetable broth (more if needed)
• 14 oz (400 grams) crushed tomatoes
• 7 oz (200 grams) ditalini pasta (or another short pasta)
• 1 teaspoon salt (or more to taste)
• Black pepper (2 twists) and ¼ teaspoon red pepper flakes

These ingredients will give you a perfect result.

Remember to prepare all the ingredients before to start.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Sauté Vegetables. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery, and cook for 3 minutes, until softened.

Step 2: Add Aromatics and Tomato Paste. Stir in the grated garlic, chopped sage, rosemary sprig, bay leaves, and tomato paste. Cook for another 2 minutes, letting the flavors meld.

Step 3: Add Beans, Broth, and Tomatoes. Add the cooked beans (rinsed and drained if using canned), vegetable broth, crushed tomatoes, salt, black pepper, and red pepper flakes. Stir everything together.

Step 4: Simmer. Bring the mixture to a simmer. Let it cook gently for 15 minutes. If you prefer a creamier soup, blend a portion of the beans using an immersion blender.

Step 5: Add Pasta. Stir in the ditalini pasta (or other short pasta) and simmer for 10-12 minutes, or until the pasta is cooked to your liking. Add more broth as needed for a thinner consistency.

Step 6: Serve. Ladle the soup into bowls and drizzle with extra virgin olive oil. For added flavor, sprinkle with grated Parmesan cheese (optional). Enjoy your warm, hearty bowl of Pasta e Fagioli!

These instructions are easy and clear.

Troubleshooting

Let’s address some potential issues and how to solve them:

Problem: My soup is too thin. Solution: Continue to simmer the soup, uncovered, to allow some of the liquid to evaporate. You can also blend a portion of the beans with an immersion blender to thicken the soup naturally.

Problem: My soup is too thick. Solution: Add more vegetable broth, a little at a time, until the soup reaches your desired consistency.

Problem: The pasta is overcooked. Solution: Make sure you cook the pasta for a few minutes less than the package instructions suggest, as it will continue to cook in the hot soup.

Problem: My soup is bland Solution: Add more spices.

These are easy to solve.

Tips and Variations

Here are some tips and variations for this Pasta e Fagioli:

Tip: For a richer flavor, use a high-quality vegetable broth, or even chicken broth if you’re not vegetarian/vegan.

Variation: Add other vegetables to the soup, such as diced zucchini, spinach, kale, or potatoes.

Tip: If you don’t have fresh sage and rosemary, you can use dried herbs, but use about 1/3 the amount of fresh herbs called for.

Variation: Add a Parmesan rind to the soup while it simmers for added depth of flavor (remove before serving).

Tip: For a spicier soup, increase the amount of red pepper flakes.

Variation: Add a can of diced tomatoes in addition to the crushed tomatoes for a chunkier texture.

This recipe offers multiple options.

Serving and Pairing Suggestions

Pasta e Fagioli is a hearty and versatile soup that can be enjoyed in many ways. Here are some serving and pairing ideas:

Serving: Serve the soup hot, as a main course or a starter.

Pairing: * With crusty bread: Essential for soaking up the flavorful broth. * With a sprinkle of grated Parmesan cheese: Adds a salty, umami-rich finish (use a vegan Parmesan for a vegan option). * With a drizzle of extra virgin olive oil: Enhances the richness and flavor. * With a side salad: For a lighter and more balanced meal.

Pairing (Beverage): A medium-bodied red wine, such as a Chianti or Sangiovese, would pair beautifully with the soup’s flavors. A crisp white wine, such as Pinot Grigio, would also be a good option. Drink with moderation.

This is a perfect meal.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the recipe makes about 4-6 servings) may contain:

• Calories: 300-400 (depending on pasta and cheese additions)
• Fat: 10-15 grams
• Saturated Fat: 2-4 grams
• Cholesterol: 0-10 mg (depending on cheese usage)
• Sodium: 500-700 mg
• Total Carbs.: 50-60 grams
• Dietary Fiber: 8-12 grams
• Sugars: 5-10 grams
• Protein: 15-20 grams

This Pasta e Fagioli is a relatively healthy and nutritious dish, providing a good source of protein, fiber, and vitamins from the beans, vegetables, and pasta.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Pasta e Fagioli is a hearty and flavorful Italian soup made with sautéed vegetables (onion, carrot, celery, garlic), herbs (sage, rosemary, bay leaves), tomato paste, cooked beans, vegetable broth, crushed tomatoes, and ditalini pasta. It’s seasoned with salt, pepper, and red pepper flakes, and often served with a drizzle of olive oil and grated Parmesan cheese.

Q&A:

Q: Can I make this soup ahead of time? A: Yes! Pasta e Fagioli often tastes even better the next day, as the flavors have more time to meld. You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may want to add a little extra broth when reheating, as the pasta will absorb some of the liquid.

Q: Can I freeze this soup? A: Yes, you can freeze Pasta e Fagioli, but the texture of the pasta may change slightly upon thawing. It’s best to freeze it before adding the pasta, and then cook the pasta separately when you’re ready to serve.

Q: I don’t have ditalini pasta. What can I use instead? A: You can use any other small pasta shape, such as elbow macaroni, small shells, or orecchiette.

Q: Can I use dried beans instead of cooked beans? A: Yes, you can use dried beans, but you’ll need to cook them separately before adding them to the soup. This will significantly increase the overall cooking time.

Q: Can I make it vegetarian? A: yes, it is already a vegetarian recipe.