Pasta e Fagioli

Here’s a classic Pasta e Fagioli recipe—hearty, comforting, and full of Italian flavors. 🍝🍲

🍝 Pasta e Fagioli (Italian Pasta & Bean Soup)

Ingredients (Serves 4–6)

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 1 can (14 oz) diced tomatoes

• 1 can (15 oz) cannellini beans or great northern beans, drained and rinsed

• 4 cups chicken or vegetable broth

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper, to taste

• 1 cup small pasta (ditalini or elbow)

• Optional garnish: grated Parmesan, chopped parsley

Instructions

1. Sauté vegetables

   • Heat olive oil in a large pot over medium heat.

   • Add onion, carrot, and celery. Cook until softened, 5–6 minutes.

   • Add garlic and cook 30 seconds.

2. Add liquids & beans

   • Stir in tomatoes (with juice), beans, broth, oregano, basil, salt, and pepper.

   • Bring to a gentle boil, then reduce heat and simmer 15 minutes.

3. Cook pasta

   • Add pasta to the pot and cook until al dente (about 8–10 minutes, depending on pasta).

   • Add more broth or water if needed—the soup should be slightly thick but not dry.

4. Finish & serve

   • Taste and adjust seasoning.

   • Serve hot with a sprinkle of Parmesan and fresh parsley.

🌟 Tips

• Use small pasta shapes like ditalini, orzo, or small shells.

• For richer flavor, add a slice of pancetta with the vegetables.

• Can be made ahead—pasta can be cooked separately and added before serving to prevent mushiness.

Variations

• Vegetarian: Use vegetable broth; omit pancetta.

• Spicy: Add a pinch of red pepper flakes.

• Creamy: Stir in a splash of cream before serving.

• Hearty: Add diced potatoes or kale for extra texture.

I can also give you a quick 30-minute weeknight version that’s almost as flavorful as the slow-simmered classic.