Pasta e Fagioli Soup is a warm and hearty dish made with pasta, beans, and tasty veggies simmered in a flavorful broth. It’s like a big hug in a bowl!
This soup is great for chilly days, and the best part is you can throw in any leftover veggies you have. I love serving it with some crusty bread—total comfort food! 🍞
Key Ingredients & Substitutions
Olive Oil: This adds heart-healthy fat and flavor. If you’re out, you can use other oils like vegetable or canola oil, but I find olive oil provides the best taste for this soup.
Onion and Garlic: These aromatics are essential for building flavor. If you’re allergic or don’t like them, you can skip them or use shallots for a milder taste.
Beans: While cannellini and kidney beans are traditional, feel free to use any beans you have on hand—black beans or pinto beans work nicely too!
Pasta: I prefer small pasta like ditalini because it fits perfectly in a spoonful. If you don’t have that, any small pasta works! Just adjust the cooking time as needed.
Fresh Parsley: This adds a lovely fresh flavor. If you can’t find fresh parsley, you might substitute with dried herbs or even some spinach for extra nutrition.
How Do I Properly Sauté Vegetables for the Best Flavor?
Sautéing is a crucial step in this recipe because it brings out the flavors of your vegetables. Here’s how to do it well:
- Use medium heat and allow the olive oil to get hot before adding veggies. This avoids a soggy texture.
- Start with onions and garlic, cooking until they’re fragrant and onions are translucent.
- Add heartier vegetables like carrots and celery before softening the others like zucchini.
This technique builds a rich base and is key to a flavorful Pasta e Fagioli!
How to Make Pasta e Fagioli Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small zucchini, diced
- 1 (14-ounce) can diced tomatoes with juice
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 3/4 cup small pasta (like ditalini or elbow macaroni)
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
- Optional: cooked Italian sausage, crumbled
How Much Time Will You Need?
This hearty soup takes around 10 minutes of prep time and about 35 minutes of cooking time. So, in total, you’re looking at about 45 minutes for a delicious and comforting bowl of Pasta e Fagioli!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrot, and diced celery into the pot. Sauté everything until the vegetables are nice and softened, which should take about 5 minutes. This step is important because it builds a wonderful flavor base for your soup!
2. Add Zucchini:
Next, stir in the diced zucchini and cook for another 2 minutes. You’ll want it to be slightly tender but not mushy yet!
3. Combine the Rest of the Ingredients:
Now it’s time to add the canned tomatoes (with their juice), cannellini beans, kidney beans, and the broth of your choice. Also, sprinkle in the dried oregano and basil. Make sure to season with salt and pepper to suit your taste. Give it all a good stir!
4. Simmer the Soup:
Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This allows all those flavors to meld together beautifully.
5. Cook the Pasta:
Now for the pasta! Stir in the small pasta and let it cook until it’s tender, which will take about 8-10 minutes. If you’d like to add crumbled Italian sausage, now’s the time to mix it in!
6. Final Touch:
Once the pasta is cooked, remove the pot from the heat and stir in the fresh parsley to brighten up the flavors.
7. Serve and Enjoy:
Serve your delicious Pasta e Fagioli hot, topped with freshly grated Parmesan cheese. Don’t forget some crusty bread on the side—perfect for dipping!
This comforting Italian classic features a beautiful balance of tender pasta, creamy beans, and fresh veggies, all simmered in a savory broth. It’s sure to be a hit with everyone at your table!
Can I Use Different Types of Beans?
Absolutely! While cannellini and kidney beans are traditional choices, you can easily swap in other beans like black beans or pinto beans based on your preference or what you have on hand.
Can I Prepare This Soup in Advance?
Yes, you can make this soup ahead of time! Just prepare it as directed and store it in the refrigerator for up to 3 days. Reheat gently on the stove when you’re ready to enjoy it again.
What If I Don’t Have Fresh Parsley?
No worries! You can substitute dried parsley or even skip it altogether if you don’t have any on hand. For a little added freshness, consider using a splash of lemon juice just before serving!
Can I Freeze Leftovers?
Yes, this soup freezes well! Let it cool completely, then transfer to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
