There’s a special kind of magic that happens when you combine beans, pasta, and a medley of aromatic herbs into one soul-warming bowl of pasta e fagioli soup. This dish wraps you in a cozy hug as it simmers on the stove, filling your kitchen with tantalizing scents that beckon everyone to gather around the table. Just imagine spooning up thick, hearty goodness while the world outside gets chilly, or enjoying it at a festive gathering where laughter fills the air.
I remember the first time I made this delightful soup for my family. They inhaled the aroma and showered me with compliments sharper than a chef’s knife! It quickly became a go-to dish for cozy nights and gatherings, bringing warmth and joy to every occasion. Each bite is not just a taste; it’s an experience that transports you to an Italian trattoria, making it perfect for everything from casual dinners to festive celebrations.
Why You'll Love This Recipe
- This comforting pasta e fagioli soup is a breeze to make with simple ingredients you probably already have
- Its rich flavors and textures will warm your heart and soul
- The vibrant colors make it appealing for even the pickiest eaters
- Plus, it’s versatile enough to enjoy on chilly days or as an elegant starter at dinner parties
I remember the delighted faces of my friends as they polished off bowls of this soup on a rainy Saturday night.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cannellini Beans: These creamy beans add richness and help create that signature heartiness; canned ones work perfectly here.
Pasta: Small shapes like ditalini or elbow macaroni work best, soaking up all that flavorful broth.
Olive Oil: Use good quality extra virgin olive oil for sautéing; it enhances flavor while adding healthy fats.
Carrots: Freshly chopped carrots bring sweetness and color; don’t skip these little orange gems in your soup!
Celery: Celery adds crunch and depth; opt for crisp stalks for maximum flavor.
Onion: A sweet onion lends aromatic depth; diced onions will have your kitchen smelling heavenly.
Garlic: Fresh garlic cloves are essential for that delicious punch; feel free to add more if you’re a garlic lover.
Diced Tomatoes: Canned tomatoes provide acidity and sweetness; choose no-salt-added varieties if you’re watching sodium.
Vegetable Broth: Use low-sodium vegetable broth as your base; it allows all other flavors to shine through.
Italian Seasoning: A blend of dried herbs adds authenticity; feel free to adjust according to your taste preferences.
Parmesan Cheese: Grate some fresh Parmesan on top before serving; it adds creaminess and a salty finish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Sauté Your Aromatics: Drizzle olive oil into a large pot over medium heat. Add diced onions, carrots, and celery until they soften and smell incredible—about 5-7 minutes should do it.
Add Garlic & Herbs: Toss in minced garlic along with Italian seasoning. Sauté for another minute until fragrant—careful not to burn that precious garlic!
Mix In Tomatoes & Beans: Stir in the diced tomatoes (with juices) and cannellini beans. Let those flavors mingle together!
Pasta Time: Pour in vegetable broth and bring everything to a simmer. Add your pasta of choice and cook until al dente—about 10 minutes depending on shape.
Taste & Adjust: Give your soup a taste test! Add salt or pepper if necessary, making sure every spoonful bursts with flavor.
Serve With Love: Ladle the soup into bowls, sprinkle with freshly grated Parmesan cheese, and maybe even some fresh basil if you’re feeling fancy!
Enjoy this delicious pasta e fagioli soup as it warms both belly and soul!
You Must Know
- Pasta e fagioli soup is a comforting bowl of Italian goodness
- Packed with fiber and protein, it’s perfect for chilly nights
- Plus, the versatility allows you to use whatever beans or pasta you have on hand
- Fresh herbs elevate the flavors beautifully
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add your beans and broth. Simmer gently while cooking the pasta separately to maintain its texture and prevent mushiness.
Add Your Touch
Feel free to swap in different beans or even add greens like spinach for extra nutrition. A splash of lemon juice at the end brightens up the flavors significantly.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of broth to restore creaminess if needed.
Chef's Helpful Tips
- Use high-quality olive oil for sautéing; it adds depth and richness to your pasta e fagioli soup
- Don’t skip the fresh herbs—they make a world of difference
- Remember, overcooking pasta can lead to a soggy soup; aim for al dente!
Sharing my first attempt at this recipe brought laughter when I served my friends what was supposed to be a classic dish but resembled more of a bean stew! Their playful critiques turned into compliments after I adjusted my technique.
FAQ
What makes pasta e fagioli soup unique?
Pasta e fagioli soup combines pasta and beans, creating a hearty and nutritious meal.
Can I make pasta e fagioli soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth for a delicious vegetarian option.
How do I thicken pasta e fagioli soup?
To thicken your soup, mash some beans against the pot’s side or add more pasta.
Pasta e Fagioli Soup
Pasta e fagioli soup is a warm Italian classic that combines tender pasta and creamy cannellini beans in a savory broth, infused with aromatic herbs and vegetables. Each comforting spoonful is perfect for chilly evenings or festive gatherings. This hearty dish not only nourishes the body but also brings loved ones together around the table, making it a cherished recipe that’s both simple to prepare and deeply satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 2 tbsp extra virgin olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- ¼ cup grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for about 5-7 minutes until softened.
- Add minced garlic and Italian seasoning; sauté for an additional minute until fragrant.
- Stir in diced tomatoes and cannellini beans; let flavors combine for a minute.
- Pour in vegetable broth and bring to a simmer. Add pasta and cook until al dente, about 10 minutes.
- Season with salt and pepper to taste. Serve topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg
