Pasta Fagioli Recipe
Pasta Fagioli, a timeless Italian classic, is the epitome of comfort in a bowl. With its hearty combination of tender pasta, creamy beans, and a rich, flavorful broth, this dish offers a warm embrace on even the chilliest of days. The symphony of simple ingredients comes together to create a meal that’s not only nourishing but also deeply satisfying. Perfect for a cozy family dinner or a solo meal by the fire, Pasta Fagioli is versatile, delicious, and sure to become a staple in your kitchen repertoire.
Ingredients Breakdown
The magic of Pasta Fagioli lies in its unassuming ingredients, each playing a crucial role in crafting a deeply flavorful dish.
Aromatic Vegetables: The foundation of any good soup starts with a blend of aromatic vegetables. In this recipe, diced onion, finely chopped fennel (or celery), and carrots create a fragrant base that sets the tone for the entire dish. The freshness of these vegetables is paramount, as they infuse the broth with a natural sweetness and depth. The slow sautéing process allows the flavors to develop fully, ensuring that every spoonful of soup is rich and satisfying.
Cannellini Beans: These creamy white beans are a cornerstone of Pasta Fagioli. Not only do they add a delightful texture, but they also provide a hearty dose of protein, making the soup both filling and nutritious. The beans absorb the flavors of the broth, becoming soft and luscious as they simmer gently in the pot. Their mild flavor perfectly complements the robust tomato base and the fragrant herbs, making them an indispensable part of this dish.
Vegetable Broth: The choice of broth can make or break a soup, and in Pasta Fagioli, a good-quality vegetable broth is essential. It forms the liquid backbone of the dish, carrying the flavors of the sautéed vegetables, herbs, and beans. Opt for a rich, full-bodied broth to ensure that every bite is packed with flavor. The broth not only ties the ingredients together but also adds an extra layer of warmth and comfort to the soup.
Ditalini Pasta: Small, tubular ditalini pasta is traditionally used in Pasta Fagioli, offering the perfect bite-sized morsels that are tender yet firm. This pasta soaks up the broth, becoming infused with its savory goodness. If ditalini isn’t available, other small pasta shapes like elbow macaroni or small shells can be used as substitutes, though ditalini’s texture and size are ideal for this soup.
Leafy Greens: Adding torn kale or Swiss chard towards the end of cooking brings a vibrant green color and a slight bitterness that contrasts beautifully with the rich broth and creamy beans. These greens also provide a nutritious boost, packing in vitamins and minerals that elevate the healthiness of the dish. As they wilt in the hot soup, they integrate seamlessly, adding both texture and flavor to the final product.
Flavor Enhancers: To deepen the flavor profile of the soup, a combination of garlic, tomato paste, rosemary, and Parmesan rind is used. Grated garlic adds a sharp, pungent note that mellows as it cooks. Tomato paste brings a concentrated burst of umami and richness, while fresh rosemary lends an earthy, aromatic quality. The Parmesan rind, if available, is a secret weapon that infuses the broth with a subtle cheesy depth, elevating the soup to new heights.
Step-by-Step Cooking Guide
Sautéing the Aromatics: Begin by heating the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, fennel, and carrots. Season with sea salt and a few grinds of freshly ground black pepper. Cook the vegetables slowly, stirring occasionally, for about 10 to 15 minutes until they are soft and translucent. This step is crucial for developing the foundational flavors of the soup, as the slow cooking process allows the natural sugars in the vegetables to caramelize slightly, enhancing their sweetness.
Building the Soup Base: Once the aromatics are tender, stir in the grated garlic, tomato paste, and chopped fresh rosemary. Allow these ingredients to cook for about a minute, releasing their fragrant aromas. The tomato paste should coat the vegetables evenly, creating a rich, deep-red base for the soup. Next, add the diced tomatoes along with their juices, the drained and rinsed cannellini beans, vegetable broth, and the optional Parmesan rind. Bring the mixture to a gentle simmer, stirring occasionally to ensure all the ingredients are well combined.
Simmering for Richness: Let the soup simmer uncovered for 20 minutes. During this time, the flavors will meld together, creating a harmonious blend of tastes. The beans will soften further, the tomatoes will break down, and the broth will take on a richer, more concentrated flavor. The Parmesan rind, if used, will gradually release its cheesy essence, adding a subtle complexity to the soup. This simmering stage is where the soup develops its character, becoming deeply savory and satisfying.
Cooking the Pasta: After the initial simmer, it’s time to add the pasta. Stir in the ditalini (or your chosen small pasta) and continue to simmer for another 10 minutes, or until the pasta is al dente. It’s important not to overcook the pasta, as it will continue to soften even after the soup is removed from the heat. The pasta should be tender but still have a bit of bite, adding a pleasant texture to each spoonful.
Finishing Touches: In the final stage, stir in the torn kale leaves and a pinch of red pepper flakes for a touch of heat. The kale should wilt quickly, retaining its vibrant green color while adding a slight bitterness that balances the richness of the broth. Taste the soup and adjust the seasoning as needed, adding more salt or pepper if necessary. Serve the soup hot, drizzled with a bit of extra-virgin olive oil for a silky finish. The result is a bowl of Pasta Fagioli that is hearty, flavorful, and comforting—perfect for any occasion.
Recipe Tips & Frequently Asked Questions
- Balancing Flavors: If the soup tastes too bland, try adding a pinch of salt or a splash of lemon juice to brighten the flavors. If it’s too salty, dilute it with a bit more vegetable broth or water.
- Substitutions and Variations: Feel free to swap cannellini beans with other beans like chickpeas or kidney beans. You can also add extra vegetables like zucchini or spinach for more variety.
- Making It Ahead: Pasta Fagioli tastes even better the next day as the flavors have more time to meld. To reheat, simply warm it gently on the stove, adding a bit of water or broth to adjust the consistency if needed.
- Can I freeze Pasta Fagioli? Yes, Pasta Fagioli can be frozen, though it’s best to freeze it before adding the pasta. When ready to eat, thaw the soup, bring it to a simmer, and then add freshly cooked pasta.
- What other pasta types can I use? Small shapes like orzo, small shells, or elbow macaroni work well. Each type of pasta will bring a slightly different texture to the soup.
- How can I make this recipe gluten-free? Use gluten-free pasta and ensure the vegetable broth is also gluten-free. The rest of the ingredients are naturally gluten-free, making it an easy adaptation.
What to Serve With This Recipe
To complement the hearty nature of Pasta Fagioli, consider pairing it with simple yet flavorful sides that enhance the overall meal.
Crusty Bread: A slice of warm, rustic bread is the perfect companion for this soup. Its crunchy crust and soft interior are ideal for soaking up the rich broth, making every bite more satisfying. You can even toast the bread with a drizzle of olive oil and a sprinkle of garlic for an added flavor boost.
Simple Green Salad: A light, crisp green salad with a tangy vinaigrette balances the richness of the soup. The fresh, clean flavors of the salad act as a palate cleanser, making each spoonful of soup taste even better. Consider adding seasonal vegetables or a sprinkle of nuts for texture.
Wine Pairing Suggestions: For a perfect wine pairing, choose a light to medium-bodied red wine like Chianti or Barbera. These wines have enough acidity to cut through the richness of the soup without overpowering the delicate flavors of the beans and vegetables. If you prefer white wine, a crisp Pinot Grigio or Sauvignon Blanc would also complement the dish beautifully.
Pasta Fagioli is a dish that exemplifies the beauty of simplicity. With a few humble ingredients, you can create a meal that is both nourishing and deeply satisfying. Whether you’re cooking for yourself or feeding a crowd, this soup is sure to warm both the body and the soul. Enjoy the process of making it, and savor every delicious bite.
Ingredients
- 4 cups vegetable broth
- 3 cups cooked cannellini beans, drained and rinsed
- 1 cup ditalini pasta, or another small pasta
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 medium yellow onion, diced
- 1 small fennel bulb or 2 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 3 garlic cloves, grated
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Pinches of red pepper flakes
- 1 14-ounce can diced tomatoes
- 2 large kale or Swiss chard leaves, stemmed and torn into pieces (about 6 cups)
- Parmesan rind, optional
Instructions
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped fennel (or celery), and carrots. Sprinkle with salt and season generously with freshly ground black pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 10 to 15 minutes.
Stir in the garlic, tomato paste, and rosemary, cooking until fragrant, about a minute. Add the diced tomatoes with their juices, cannellini beans, vegetable broth, and the Parmesan rind if you’re using it. Let the soup simmer gently for 20 minutes, allowing the flavors to meld.
Next, add the pasta to the pot and continue simmering for another 10 minutes, or until the pasta reaches an al dente texture. Stir in the torn kale leaves and red pepper flakes, cooking just until the greens wilt. Taste and adjust the seasoning if needed, then serve the soup hot, with a drizzle of olive oil if desired.
Pasta Fagioli Recipe
Ingredients
- 4 cups vegetable broth
- 3 cups cooked cannellini beans drained and rinsed
- 1 cup ditalini pasta or another small pasta
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- 1 medium yellow onion diced
- 1 small fennel bulb or 2 celery ribs finely chopped
- 2 medium carrots finely chopped
- 3 garlic cloves grated
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- Pinches of red pepper flakes
- 1 14- ounce can diced tomatoes
- 2 large kale or Swiss chard leaves stemmed and torn into pieces (about 6 cups)
- Parmesan rind optional
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped fennel (or celery), and carrots. Sprinkle with salt and season generously with freshly ground black pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 10 to 15 minutes.
- Stir in the garlic, tomato paste, and rosemary, cooking until fragrant, about a minute. Add the diced tomatoes with their juices, cannellini beans, vegetable broth, and the Parmesan rind if you’re using it. Let the soup simmer gently for 20 minutes, allowing the flavors to meld.
- Next, add the pasta to the pot and continue simmering for another 10 minutes, or until the pasta reaches an al dente texture. Stir in the torn kale leaves and red pepper flakes, cooking just until the greens wilt. Taste and adjust the seasoning if needed, then serve the soup hot, with a drizzle of olive oil if desired.