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Pasta Fagioli is a hearty, comforting dish perfect for any night. This Italian classic combines cannellini beans, ditalini pasta, and a medley of vegetables in a savory chicken broth. The best part? It's simple to make and incredibly satisfying. Let's dive into this cozy bowl of goodness.
The name of the recipe: Pasta Fagioli Recipe
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 can cannellini beans, drained and rinsed
- 1 cup dried ditalini pasta
- to taste salt and pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup grated parmesan cheese
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
- Add the carrots and celery, and cook for another 5 minutes.
- Stir in the diced tomatoes, chicken broth, and beans. Bring to a boil.
- Add the pasta, salt and pepper, oregano, and basil. Reduce heat and simmer until pasta is tender, about 10 minutes.
- Serve hot, topped with grated parmesan cheese.
What You Will Need to Make This Dish
Read more: Instant Pot Pasta e Fagioli Recipe
What you will need to make pasta fagioli
- Olive oil: Adds richness and helps sauté vegetables, enhancing their flavors for a robust base.
- Onion: Provides a sweet, savory foundation, essential for depth in the soup.
- Garlic: Infuses a pungent, aromatic quality, elevating the overall taste.
- Carrots: Adds natural sweetness and a slight crunch, balancing the savory elements.
- Celery: Offers a subtle bitterness and crunch, complementing the carrots.
- Diced tomatoes: Brings acidity and sweetness, creating a rich, flavorful broth.
- Chicken broth: Forms the soup's base, adding savory depth and richness.
- Cannellini beans: Adds creaminess and protein, making the soup hearty and filling.
- Ditalini pasta: Provides texture and substance, making each bite satisfying.
- Dried oregano: Adds earthy, slightly bitter notes, enhancing the soup's complexity.
- Dried basil: Contributes a sweet, aromatic flavor, balancing the other herbs.
- Grated parmesan cheese: Adds a salty, umami finish, enriching the soup's overall flavor.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Pasta Fagioli Recipe
- Large pot: Essential for cooking all ingredients together, ensuring even heat distribution and proper melding of flavors.
- Wooden spoon: Perfect for stirring ingredients without scratching the pot, maintaining the integrity of the dish.
- Chef's knife: Ideal for chopping vegetables finely, ensuring uniform pieces for consistent cooking.
- Cutting board: Provides a stable surface for safely chopping vegetables, preventing damage to countertops.
- Can opener: Necessary for opening canned tomatoes and beans, making ingredient preparation quick and easy.
- Measuring cups: Ensures accurate measurement of broth and pasta, crucial for achieving the right consistency and flavor balance.
- Grater: Used for grating parmesan cheese, adding a fresh, flavorful topping to the finished dish.
Pasta Fagioli Recipe
A hearty Italian soup made with pasta and beans.
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Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots carrots, diced
- 2 stalks celery, diced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 can cannellini beans, drained and rinsed
- 1 cup dried ditalini pasta
- to taste salt and pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup grated Parmesan cheese
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
- Add the carrots and celery, and cook for another 5 minutes.
- Stir in the diced tomatoes, chicken broth, and beans. Bring to a boil.
- Add the pasta, salt, pepper, oregano, and basil. Reduce heat and simmer until pasta is tender, about 10 minutes.
- Serve hot, topped with grated Parmesan cheese.
Notes:
This soup is even better the next day!
Read more: Baked Pasta Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead / Freezing Instructions
Make Ahead Instructions
- Prepare the soup as directed, but don't add the pasta.
- Let the soup cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the soup on the stove, then add the pasta and cook until tender.
Freezing Instructions
- Follow the recipe, omitting the pasta.
- Cool the soup to room temperature.
- Pour into freezer-safe containers, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove, add pasta, and cook until done.
Did you know? Adding a small piece of parmesan rind to the pot while simmering the Pasta Fagioli can infuse the soup with a rich, umami flavor. Just remember to remove it before serving!
Frequently Asked Questions
FAQ:
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works just fine.
How long does it take to cook the pasta?
It usually takes about 10 minutes.
Can I freeze leftovers?
Yes, but the pasta may become a bit mushy.
What other beans can I use?
Kidney beans or chickpeas are good alternatives.
Can I add meat to this recipe?
Sure, cooked sausage or ground beef would be great additions.
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