This hearty Italian Pasta Fagioli is a comforting bowl of goodness. Made with pasta, beans, and a rich tomato broth, it’s both filling and full of flavor!
You’ll love how easy it is to whip up! I often pair it with some crusty bread for dipping. Trust me, your taste buds will thank you for this warm hug in a bowl! 🍝
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil is key for depth of flavor, but you can use regular olive oil if that’s what you have. It’s the heart of many Italian dishes!
Beans: Cannellini beans are my first choice for their creamy texture. However, if you have red kidney beans, they work well too. Any white bean can be a good substitute!
Pasta: I love using ditalini for its small size, but elbow macaroni works just as well. You can even use gluten-free pasta if needed; just adjust the cooking time!
Broth: Chicken broth adds lovely flavor, but vegetable broth is perfect for a vegetarian version. Homemade broth is always a hit if you have it on hand!
How Do You Make the Vegetables Shine in Pasta Fagioli?
The vegetable base is essential for flavor. Start by making sure your onion, celery, and carrot are finely chopped; this helps them cook evenly and blend into the broth. Sauté them in olive oil over medium heat until they’re softened.
- Cook for 5-7 minutes, stirring occasionally.
- Then add the minced garlic and cook for an additional minute until fragrant.
- This builds a tasty foundation to layer your other ingredients.
Taking your time with this step makes the final dish delicious.
Authentic Italian Pasta Fagioli
Ingredients You’ll Need:
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans (or red kidney beans), drained and rinsed
- 1/2 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Pasta Fagioli recipe takes about 30 minutes from start to finish. With 10 minutes for prep and about 20 minutes for cooking, you’ll have a warm and comforting meal ready in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion, celery, and carrot. Sauté these veggies for about 5-7 minutes until they’re softened and fragrant. This creates a lovely base for your soup!
2. Add Garlic and Simmer:
Next, stir in the minced garlic and cook for another minute until you can really smell that delicious aroma. Then, pour in the chicken or vegetable broth and the diced tomatoes, including their juice. Bring this mixture to a gentle simmer.
3. Incorporate the Beans and Spices:
Once simmering, add in the drained beans along with the dried oregano, thyme, salt, and black pepper. Let everything simmer together for about 15 minutes. This will allow the flavors to deepen and blend nicely.
4. Cook the Pasta:
Now it’s time to stir in the small pasta of your choice. Cook according to the package directions, usually around 8-10 minutes, until it’s al dente. Be sure to stir occasionally to prevent any sticking!
5. Finishing Touches:
Taste your Pasta Fagioli and make any necessary adjustments with more salt or pepper. Once it’s just right, ladle the soup into bowls and garnish each serving with chopped fresh parsley and a generous sprinkling of grated Parmesan cheese.
6. Serve and Enjoy:
Serve your Pasta Fagioli hot, paired with some crusty Italian bread for dipping. Enjoy this comforting dish that’s sure to warm you from the inside out!
Buon Appetito! Enjoy your delicious, authentic Italian Pasta Fagioli!
Can I Use Different Types of Beans?
Absolutely! While cannellini beans are traditional, red kidney beans or even chickpeas can work in a pinch. Just make sure to drain and rinse them before adding them to the pot.
What If I Don’t Have Fresh Vegetables?
No worries! You can use frozen vegetables like a mixed blend or just peas and carrots. Simply add them when you add the broth; they’ll cook down nicely in the soup!
Can I Make This Recipe Vegetarian or Vegan?
Yes! To make it vegetarian or vegan, simply use vegetable broth instead of chicken broth and skip the Parmesan cheese or use a vegan alternative.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of broth or water if necessary to loosen the soup.
