Hearty Pasta e Fagioli
Pasta e Fagioli is a hearty Italian soup consisting of pasta and beans. It is often enriched with vegetables and herbs, creating a comforting and flavorful dish.
Nutrition per serving
Ingredients
Legume(1)
- Cannellini beans- 800 g2 cans, drained and rinsed
Grain(1)
- Ditalini pasta- 150 gor other small pasta
Oil(1)
- Olive oil- 30 ml
Vegetable(3)
- Garlic- 3 clovesminced
- Onion- 150 g1 medium, chopped
- Celery- 50 g1 stalk, diced
Root Vegetable(1)
- Carrot- 100 g1 medium, diced
Paste(1)
- Tomato paste- 30 g
Broth(1)
- Vegetable broth- 1.5 L
Dairy(1)
- Parmesan cheese- 50 ggrated, for serving
Herb(1)
- Fresh rosemary- 1 sprig
Spice(2)
- Bay leaf- 1 leaf
- Black pepper- 0 gfreshly ground, to taste
Condiment(1)
- Salt- 0 gto taste
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Unlock AI featuresInstructions
Prepare Ingredients
Begin by preparing your vegetables. Finely chop the 150 g of Onion, 100 g of Carrot, and 50 g of Celery. Mince the 3 cloves of Garlic. Drain and rinse the 800 g of Cannellini beans.
Prepping all your ingredients before you start cooking, known as 'mise en place', makes the cooking process much smoother and more enjoyable.
Sauté the Soffritto
Heat the 30 ml of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped Onion, Carrot, and Celery. Sauté for 5-8 minutes, or until the vegetables have softened and the onion is translucent.
This aromatic base, known as 'soffritto' in Italian cuisine, is crucial for building deep flavor in your soup.
Infuse Aromatics
Add the minced Garlic and 30 g of Tomato paste to the pot. Stir well and cook for 1-2 minutes, until the garlic is fragrant and the tomato paste has deepened in color. Stir in the 1 sprig of Fresh rosemary and 1 leaf of Bay leaf.
Cooking the tomato paste briefly helps to develop its sweetness and richness, adding another layer of flavor to the soup.
Simmer the Soup Base
Pour in the 1.5 L of Vegetable broth and add the drained Cannellini beans. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
For an even creamier texture, you can mash about a quarter of the beans against the side of the pot before adding the pasta.
Cook the Pasta
Uncover the pot and add the 150 g of Ditalini pasta. Increase the heat to medium-low and cook, stirring occasionally, for 8-10 minutes, or until the pasta is al dente (cooked but still firm to the bite). The pasta will absorb some of the broth, thickening the soup.
Keep an eye on the liquid level; if the soup becomes too thick, you can add a little more vegetable broth or water.
Season and Serve
Remove the bay leaf and rosemary sprig. Season the soup generously with Salt and Black pepper to taste. Ladle the hot Pasta e Fagioli into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese.
A drizzle of extra virgin olive oil just before serving can add a lovely finishing touch and enhance the flavors.
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