BEST PASTA E FAGIOLI SOUP

Craving a bowl of warmth, comfort, and pure Italian goodness? Imagine a spoonful of tender pasta, creamy beans, and savory broth dancing on your taste buds – that’s exactly what you get with this incredible Pasta e Fagioli Soup. This isn’t just any soup; it’s a flavor explosion that’s surprisingly easy to make, and I promise, you’ll be coming back for seconds (and thirds!).

Why You’ll Absolutely LOVE This Recipe

Okay, friend, let’s be real. There are a million Pasta e Fagioli Soup recipes out there. So, why choose this one? Because it’s the perfect balance of simple ingredients, bold flavors, and easy techniques. I’ve spent years tweaking and perfecting this recipe, and I’m confident you’ll agree it’s the best. Here’s why:

• It’s packed with flavor: We’re not skimping on the aromatics! Garlic, onions, carrots, and celery form a delicious base, and a touch of Parmesan rind adds depth and richness you won’t believe.
• It’s customizable: Vegetarian? No problem! Add sausage or pancetta if you’re a meat-lover. Swap out the beans or pasta – this recipe is super forgiving.
• It’s easy to make: Seriously, even if you’re a beginner cook, you can nail this recipe. I’ll walk you through every step of the way.
• It’s budget-friendly: Beans and pasta are pantry staples, making this a delicious and economical meal.
• It’s the ultimate comfort food: Perfect for a chilly evening or whenever you need a warm hug in a bowl.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 6 cups vegetable broth (or chicken broth if not vegetarian)
• 1 cup ditalini pasta (or other small pasta shape)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 Parmesan cheese rind (optional, but highly recommended!)
• Salt and freshly ground black pepper to taste

For Serving:

• Grated Parmesan cheese
• Fresh parsley, chopped
• Drizzle of olive oil (optional)

Let’s Talk Beans: Choosing the Right Ones

Okay, so Pasta e Fagioli literally translates to “pasta and beans.” So, yeah, the beans are pretty important! While cannellini and kidney beans are classic choices, don’t be afraid to experiment. Here’s a quick rundown of some other options:

• Cannellini beans: These are the most common choice. They’re creamy, mild, and hold their shape well.
• Kidney beans: These add a slightly earthy flavor and a pop of color.
• Borlotti beans: These are similar to cannellini beans but have a slightly nuttier flavor.
• Great Northern beans: Another good option for their creamy texture.
• Pinto beans: Use these for a slightly different flavor profile.

You can even use a mix of beans for added complexity! Just make sure to rinse and drain them well before adding them to the soup.

Step-by-Step Instructions

1. Sauté the Vegetables:

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.

2. Add the Tomatoes and Broth:

   Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer.

3. Simmer with Parmesan Rind:

   Add the Parmesan cheese rind (if using) to the pot. This adds a ton of umami flavor to the soup. Simmer for at least 20 minutes, or even longer for a richer flavor. Remove the Parmesan rind before proceeding to the next step.

4. Cook the Pasta:

   Add the ditalini pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until al dente.

5. Add the Beans:

   Stir in the cannellini beans and kidney beans. Heat through for a few minutes.

6. Season and Serve:

   Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese, fresh parsley, and a drizzle of olive oil (if desired). Serve immediately.

Tips for the BEST Pasta e Fagioli Soup

• Don’t skip the Parmesan rind: Seriously, this is a game-changer! It adds so much flavor. Just make sure to remove it before serving.
• Toast the pasta: For a nuttier flavor, toast the pasta in a dry skillet before adding it to the soup.
• Blend some of the beans: For a creamier soup, blend about 1 cup of the beans with a little broth and then stir it back into the pot.
• Make it ahead of time: This soup tastes even better the next day! The flavors meld together and become even more delicious.
• Add some greens: Stir in some chopped spinach or kale at the end for added nutrients and color.

Variations to Make It Your Own

The beauty of Pasta e Fagioli Soup is that it’s so versatile! Here are a few ideas to customize it to your liking:

• Add meat: Brown some Italian sausage, pancetta, or bacon and add it to the soup.
• Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper.
• Use different vegetables: Add diced zucchini, bell peppers, or mushrooms.
• Add herbs: Fresh rosemary, thyme, or sage would be delicious in this soup.
• Make it vegan: Use vegetable broth and omit the Parmesan rind.

Serving Suggestions

Pasta e Fagioli Soup is a complete meal on its own, but it’s also delicious served with:

• Crusty bread for dipping
• A side salad
• Grilled cheese sandwich

Other Soup Recipes You Might Enjoy

If you loved this Pasta e Fagioli Soup, you might also enjoy these other delicious soup recipes:

• Marry Me Chicken Pasta: A creamy and flavorful pasta dish that’s sure to impress.
• Bacon Cheddar Gnocchi Soup: A comforting and cheesy soup with soft gnocchi and crispy bacon.
• Chicken Mushroom Soup: A classic and hearty soup with tender chicken and earthy mushrooms.
• Pasta Soup Heaven: Another delightful pasta soup recipe you’ll surely love.
• Crockpot Lasagna Soup: All the flavors of lasagna in a comforting soup form.
• Looking for more “marry me” recipes? Check out this Marry Me Chicken Pasta for another creamy, dreamy dinner option.

Storing and Reheating

To store: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

To reheat: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Can I Freeze Pasta e Fagioli Soup?

Yes, you can! However, the pasta may become a bit soft after freezing and thawing. To minimize this, cook the pasta al dente and consider adding it after thawing and reheating the soup. Store in an airtight container for up to 2-3 months.

Conclusion

There you have it! My absolute best Pasta e Fagioli Soup recipe, ready for you to try. I know you’ll love it as much as I do. So, grab your ingredients, put on some Italian music, and get ready to create a little magic in your kitchen. Buon appetito!

BEST PASTA E FAGIOLI SOUP

This Pasta e Fagioli Soup recipe delivers a comforting and flavorful Italian classic. It features tender pasta, creamy beans, and a savory broth, all easily made with simple ingredients and customizable to your liking. Perfect for a cozy meal on a chilly evening.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes optional
• 6 cups vegetable broth or chicken broth
• 1 cup ditalini pasta
• 1 Parmesan cheese rind optional
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley, chopped for serving
• Drizzle of olive oil for serving optional

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle
• Can opener
• Colander or strainer

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
4. Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer.
5. Add the Parmesan cheese rind (if using) to the pot. Simmer for at least 20 minutes, or even longer for a richer flavor. Remove the Parmesan rind before proceeding to the next step.
6. Add the ditalini pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until al dente.
7. Stir in the cannellini beans and kidney beans. Heat through for a few minutes.
8. Season the soup with salt and freshly ground black pepper to taste.
9. Ladle into bowls and garnish with grated Parmesan cheese, fresh parsley, and a drizzle of olive oil (if desired). Serve immediately.

Notes

Don’t skip the Parmesan rind for added flavor. Toast the pasta for a nuttier taste. Blend some beans for a creamier texture. This soup tastes even better the next day. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Add some greens like spinach or kale for added nutrients.