This Pasta e Fagioli Soup is a warm hug in a bowl! Packed with tasty pasta, beans, and veggies, it’s filling and comforting, perfect for chilly days.
You know it’s good when you can smell it bubbling away! I love topping it with a sprinkle of cheese for extra yumminess. Just grab a spoon and enjoy the cozy vibes!
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a lighter option, you can substitute with canola or avocado oil, but the flavor will change a bit.
Beans: Cannellini beans are my favorite for their creamy texture. You can easily swap them with kidney beans or any other white bean if you prefer.
Pasta: Small pasta shapes like elbow macaroni or ditalini work great. If you want to switch it up, try whole wheat pasta or gluten-free options, just keep an eye on cooking times.
Broth: Vegetable broth makes this soup vegetarian-friendly. Chicken broth adds a bit more depth if you’re okay with meat. Make sure it’s low-sodium for better control over the saltiness.
How do I properly sauté vegetables for Pasta e Fagioli?
Sautéing vegetables well sets the flavor base for the soup. Start with medium heat and keep stirring to avoid burning. Here’s how to get it right:
- Heat the olive oil until it shimmers, then add onions, carrots, and celery.
- Cook until they soften (about 5-7 minutes). You want them to be slightly translucent but not browned.
- Add garlic last to prevent it from burning; it only needs 1 minute.
Getting this step right ensures deep, rich flavors in your soup!
How to Make Pasta e Fagioli Soup
Ingredients You’ll Need:
Essential Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Base Ingredients:
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans or kidney beans, drained and rinsed
Pasta and Seasonings:
- 1 cup small pasta (elbow macaroni or ditalini)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This cozy Pasta e Fagioli Soup can be made in about 15 minutes of prep time and another 30 minutes of cooking time, totaling around 45 minutes. It’s perfect for a weeknight dinner or when you want something comforting and delicious!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, diced carrots, and celery. Sauté these ingredients until they become softened, which should take about 5-7 minutes. Once the vegetables are soft, stir in the minced garlic and let it cook for just 1 more minute until it’s fragrant.
2. Add the Broth and Tomatoes:
Next, pour in the vegetable or chicken broth along with the canned diced tomatoes (make sure to include their juice!). Bring this mixture to a boil to combine all those wonderful flavors.
3. Incorporate the Beans and Herbs:
After boiling, add the drained beans, dried oregano, dried thyme, and a pinch of salt and pepper to taste. Reduce the heat to a gentle simmer and let it cook for about 10 minutes. This will allow all the flavors to get to know each other!
4. Cook the Pasta:
Now, it’s time to add the small pasta to the pot. Cook the pasta according to the package instructions until it is al dente, which usually takes about 7-10 minutes. Be sure to stir occasionally so that nothing sticks to the bottom of the pot.
5. Final Touches:
Once the pasta is cooked, taste your soup and adjust the seasoning with more salt and pepper if needed. Remove the pot from the heat and stir in the fresh parsley for a nice burst of color and flavor.
6. Serve and Enjoy:
Your delightful Pasta e Fagioli Soup is ready to be served! Ladle it into bowls, sprinkle generously with grated Parmesan cheese on top, and enjoy alongside some crusty bread if you like. It’s sure to warm you from the inside out!
Can I Use Different Types of Beans?
Absolutely! While cannellini beans are classic, feel free to substitute them with kidney beans or even black beans if you prefer. Just make sure to drain and rinse them first!
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version of Pasta e Fagioli. It’ll still be packed with flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the soup thickens in the fridge, just add a bit of water or broth when you reheat it to loosen it up.
Can I Freeze Pasta e Fagioli Soup?
Sure! This soup freezes well. Just let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat on the stovetop.