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Instructions for Making Pasta Fagioli
Step 1: Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
- Add the minced garlic and sauté for another minute until fragrant.
Step 2: Build the Soup Base
- Add the diced tomatoes, beans, and chicken (or vegetable) broth to the pot. Stir in the oregano and basil, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
Step 3: Cook the Pasta
- While the soup is simmering, bring a separate pot of water to a boil. Cook the pasta according to the package instructions until it’s al dente, then drain and set it aside.
- Alternatively, you can add the dry pasta directly to the soup during the simmering stage, but keep in mind it will absorb some of the liquid. If you prefer to keep the pasta separate and add it at the end, you’ll maintain a creamier soup consistency.
Step 4: Add the Greens (Optional)
- If using spinach or kale, stir the greens into the soup during the last 5 minutes of simmering, letting them wilt and blend into the flavors.
Step 5: Combine and Serve
- Once the soup has simmered and the flavors have melded together, add the cooked pasta to the pot (if not already added). Stir well to combine and adjust the seasoning, adding more salt, pepper, or herbs to taste.
- Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley or basil.
Tips for the Best Pasta Fagioli
- For a Richer Flavor: If you prefer a more robust taste, you can add a splash of red wine or a tablespoon of tomato paste when building the soup base. This will deepen the flavor of the broth.
- Beans: Feel free to mix and match different beans! Traditional recipes often use cannellini beans, but kidney beans, chickpeas, and even black beans can be used for a twist.
- Add Extra Veggies: If you want to load up on veggies, try adding zucchini, bell peppers, or potatoes for additional texture and flavor.
- Pasta: Small pasta shapes like ditalini or elbow macaroni work best in this soup because they soak up the broth and fit nicely in every spoonful. However, feel free to use what you have on hand.
- Make it Vegan: For a vegan version, simply use vegetable broth and skip the cheese or use a plant-based cheese alternative.
Serving Suggestions
- Crusty Bread: Pair your Pasta Fagioli with a warm loaf of crusty bread or garlic bread for dipping. It’s the perfect accompaniment to this hearty soup.
- Side Salad: A simple side salad with mixed greens, tomatoes, and a tangy vinaigrette adds a fresh contrast to the rich soup.
- Cheese: Garnish with a generous sprinkle of Parmesan cheese or drizzle with a bit of olive oil for added flavor.
Storing and Reheating
- Leftovers: Pasta Fagioli tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
- Reheating: To reheat, gently warm the soup on the stovetop. You may need to add a little extra broth or water since the pasta will absorb some of the liquid as it sits.
Final Thoughts
Pasta Fagioli is the ultimate comfort food – a perfect blend of hearty beans, tender pasta, and a rich, savory broth. It’s a meal that’s satisfying and packed with flavor, yet simple to make. Whether you’re looking for a filling weeknight dinner, a meal prep idea, or a cozy weekend soup, this recipe is a must-try. With its versatility and ability to be made in one pot, it’s sure to become a favorite in your home. Give it a try today and see why this classic Italian soup is so beloved!
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