Posted by Pasta e Fagioli, an iconic Italian dish, translates to “pasta and beans.” This comforting soup is a staple in many Italian homes, known for its rich flavor and heartwarming qualities. Combining small pasta, tender beans, pancetta, and an array of fresh vegetables, this recipe offers a delightful way to enjoy a nourishing meal. Whether you’re seeking a hearty dinner or a cozy lunch, this soup is sure to satisfy.
Ingredients You’ll Need
The beauty of Pasta e Fagioli lies in its simplicity and accessibility. Most ingredients can be found in your pantry or refrigerator, making it a perfect last-minute dish.
- Italian Borlotti Beans: These flavorful beans are traditional in this recipe. You can substitute with kidney beans, pinto beans, or cannellini beans if needed.
- Small Pasta: Choose a small pasta shape, such as ditalini, shells, or elbow macaroni, to complement the soup.
- Pancetta or Bacon: This adds a smoky depth to the broth, but feel free to use turkey bacon or omit for a vegetarian version.
- Canned Tomatoes: Opt for crushed tomatoes to create a rich base for the soup.
- Fresh Vegetables: Carrots, celery, and onion provide aromatic foundations.
- Rosemary: Fresh rosemary enhances the dish’s authenticity; feel free to add thyme or oregano for extra flavor.
- Garlic: Essential for depth and aroma, garlic is a must-have ingredient.
- Extra Virgin Olive Oil: This adds richness and enhances the overall flavor.
- Seasonings: Salt and black pepper are critical for balancing flavors.
- Cheese: A sprinkle of Parmigiano Reggiano or grated Parmesan cheese serves as the perfect topping.
Quantities for Ingredients: Please refer to the recipe card for precise measurements.
Steps to Create a Delicious Pasta e Fagioli
Making Pasta e Fagioli is a straightforward process that allows the fresh ingredients to shine. Follow these steps for a delightful experience:
- Prepare the Base: Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add diced pancetta (or bacon), finely chopped onions, petite diced carrots, diced celery, and minced rosemary. Sauté the mixture for about 5 minutes until the vegetables soften and the pancetta starts to brown. Stir occasionally to prevent sticking.
- Sauté the Aromatics: Once the vegetables have softened, add minced garlic and sauté for an additional 30 seconds, or until fragrant. This will fill your kitchen with an enticing aroma!
- Build the Soup’s Foundation: Incorporate half of the drained and rinsed beans into the pot, followed by the crushed tomatoes and chicken stock. This combination creates a rich and flavorful broth.
- Blend for Creaminess: Using a small blender or immersion blender, puree the remaining half of the beans. This adds creaminess to the soup while maintaining the integrity of the whole beans.
- Combine and Cook: Bring the soup mixture to a gentle boil. Once boiling, reduce the heat to low, and add the small pasta, along with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cover the pot and let it simmer for about 10-12 minutes, or until the pasta reaches al dente perfection.
- Finish with Olive Oil: After the pasta is cooked, stir in the remaining 2 tablespoons of olive oil. Taste and adjust seasoning with salt and pepper as desired.
- Serve with Flair: Ladle the soup into bowls, topping each serving with freshly grated Parmigiano Reggiano or Parmesan cheese. A drizzle of extra virgin olive oil adds a touch of elegance and flavor.
Storing and Reheating Tips
Refrigeration: Pasta e Fagioli is even tastier the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Freezing: While this soup is freezer-friendly, it’s best to freeze it before adding pasta. Cooked pasta tends to become mushy when frozen. When ready to enjoy, reheat the soup and add freshly cooked pasta.
Reheating: As the soup sits, the pasta absorbs liquid. To restore its original consistency, add broth or water when reheating. Warm gently over medium-low heat, stirring occasionally.
Italian Pasta e Fagioli
This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying dish that will nourish your soul and satisfy your appetite. With its combination of small pasta, beans, pancetta, and fresh vegetables in a flavorful broth, it’s the perfect comfort meal.
Preparation Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 6 oz. pancetta, diced (or bacon; see notes for a vegetarian option)
- 1 yellow onion, diced
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 1 tablespoon fresh rosemary, minced
- 1 clove garlic, chopped
- 1 (15 oz.) can crushed tomatoes
- 4 cups chicken stock (or beef/vegetable broth, or a combination)
- 2 (15 oz.) cans Italian Borlotti Beans (or kidney, pinto, or cannellini beans)
- 8 oz. small pasta (such as ditalini or shells)
- Salt and black pepper, to taste
- Freshly grated Parmigiano Reggiano or Parmesan cheese for serving
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced pancetta or bacon, along with onions, carrots, celery, and rosemary. Cook for about 5 minutes, stirring occasionally until softened and slightly browned.
- Add the garlic and sauté for 30 seconds until fragrant.
- Stir in half of the drained and rinsed beans, crushed tomatoes, and chicken stock. Blend the other half of the beans until smooth and mix back into the pot.
- Bring the mixture to a boil, then reduce the heat to low. Add the remaining beans and pasta, along with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cover and simmer until the pasta is al dente, about 10-12 minutes.
- Stir in the remaining 2 tablespoons of olive oil, and season with salt and pepper. Serve topped with freshly grated cheese and a drizzle of olive oil, if desired.
