Introduction
Pasta Fagioli, also known as Pasta e Fagioli, is a classic Italian main dish or side, perfect for family dinners, gatherings, or meal prep. This hearty soup combines tender pasta, creamy beans, and a rich tomato-based broth, delivering a comforting, savory flavor in every spoonful. Presented in a white ceramic bowl or tureen, garnished with fresh parsley or grated Parmesan, this Pasta Fagioli offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings rustic Italian charm to any occasion.
Ingredients
For the Pasta Fagioli:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 cup ditalini pasta (or small pasta like elbow or small shells)
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
For Serving:
- Optional: Fresh parsley, chopped; grated Parmesan cheese
- Suggested Accompaniments: Crusty bread, side salad
- Suggested Pairings: Red wine, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl or tureen
- Suggested Equipment: Large pot or Dutch oven, wooden spoon, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Add Base Ingredients: Stir in cannellini beans, kidney beans, crushed tomatoes, broth, water, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Cook Pasta: Add ditalini pasta to the pot. Simmer for 8–10 minutes, stirring occasionally, until pasta is al dente. If the soup thickens too much, add an extra 1/2 cup of water or broth to adjust consistency.
- Taste and Adjust: Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes for the desired flavor balance.
- Serve: Ladle soup into a white ceramic bowl or tureen. Garnish with chopped fresh parsley or grated Parmesan. Serve hot with crusty bread, a side salad, red wine, or sparkling water.
Tips for Better Pasta Fagioli
- Dice vegetables uniformly for even cooking and a polished presentation.
- Taste the soup before serving to balance savory, tangy, and spicy flavors; adjust with salt or spices as needed.
- Use low-sodium broth to control saltiness; canned beans should also be rinsed to reduce sodium.
- Cook pasta just to al dente to avoid mushiness; if making ahead, cook pasta separately and add when reheating.
- Present in a white ceramic bowl or tureen to showcase the rich broth and colorful ingredients.
- Make ahead: Prepare soup (without pasta) up to 2 days in advance; store in the fridge, cook pasta fresh, and combine when reheating.
- For a thicker soup, mash 1/4 cup of beans and stir them back into the pot before adding pasta.
- Enhance aesthetic: Garnish with parsley or Parmesan in a white ceramic bowl for a rustic, inviting look.
Variations and Customization
- Gluten-Free Pasta Fagioli: Use gluten-free pasta and ensure broth is gluten-free.
- Vegan Pasta Fagioli: Use vegetable broth and omit Parmesan, or use a vegan cheese alternative.
- Low-Sodium Pasta Fagioli: Use low-sodium beans, broth, and tomatoes; reduce salt to 1/4 tsp and adjust to taste.
- Spicy Pasta Fagioli: Increase red pepper flakes to 1 tsp or add a diced jalapeño with the vegetables.
- Meaty Pasta Fagioli: Add 1/2 lb cooked Italian sausage or ground beef with the vegetables for extra heartiness.
- Vegetable-Packed Pasta Fagioli: Stir in 1 cup chopped spinach or kale during the last 2 minutes of cooking.
- Creamy Pasta Fagioli: Stir in 1/4 cup heavy cream or blended white beans for a creamier texture.
- Herb-Forward Pasta Fagioli: Add 1 tsp fresh thyme or rosemary with the dried herbs.
Storage and Serving Tips
- Store soup in an airtight container in the fridge for up to 4 days; reheat on the stovetop over medium heat or in a microwave, adding a splash of broth if needed.
- Freeze soup (without pasta) in a freezer-safe container for up to 3 months; thaw in the fridge overnight, cook fresh pasta, and combine before serving.
- Serve hot for the best flavor and comforting warmth.
- Use as a main dish with bread or a side for lighter meals.
- Pair with red wine or sparkling water to complement the savory, tomatoey flavor.
- Present in a white ceramic bowl or tureen with garnishes for an appetizing, rustic charm.
Nutritional Information
Based on 6 servings:
- Calories: 280 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 650mg
- Total Carbohydrates: 46g
- Dietary Fiber: 9g
- Sugars: 8g
- Protein: 12g
- Vitamin A: 60% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 10% Daily Value
- Iron: 20% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~400mg). High in fiber and moderate in protein; enjoy with greens for balance.
Conclusion
This Pasta Fagioli recipe delivers a hearty, comforting dish, perfect for any occasion, transforming simple ingredients into an Italian classic. Its straightforward preparation and vibrant presentation make it a favorite. The rich broth and tender pasta and beans warm every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Pasta Fagioli Recipe: Hearty Italian Comfort
Classic Pasta Fagioli with hearty, savory flavor.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 15 oz cannellini beans, drained
- 1 can 15 oz kidney beans, drained
- 1 can 28 oz crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes optional
- 1 cup ditalini pasta
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: Fresh parsley Parmesan
- Suggested Pairings: Red wine bread
Instructions
- Heat oil in pot; sauté onion, carrots, celery 5–7 min; add garlic 1 min.
- Add beans, tomatoes, broth, water, oregano, basil, red pepper flakes, salt, and pepper; simmer.
- Add pasta; simmer 8–10 min until al dente.
- Taste and adjust seasoning.
- Serve in a white ceramic bowl with parsley, Parmesan, wine, and bread.
Notes
- Cook pasta al dente to avoid mushiness.
- Store in fridge for 4 days or freeze (no pasta) for 3 months.
- Try a vegan or spicy variation.
- Pair with salad.
