Description
This recipe, “Pasta e Fagioli” (pronounced “pah-sta eh fah-JOE-lee”), is a classic Italian soup that translates to “pasta and beans.” It’s a rustic, hearty, and deeply flavorful soup that’s perfect for a cold day, a satisfying meal, or a taste of Italian comfort food
Ingredients
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- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, grated
- 3 leaves sage, chopped
- 1 sprig rosemary
- 2 bay leaves
- 3 tablespoons tomato paste
- 3 cups (460 grams) cooked beans (kidney, pinto, or borlotti)
- 5 cups (1.25 liters) vegetable broth (more if needed)
- 14 oz (400 grams) crushed tomatoes
- 7 oz (200 grams) ditalini pasta (or another short pasta)
- 1 teaspoon salt (or more to taste)
- Black pepper (2 twists) and ¼ teaspoon red pepper flakes
Instructions
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Sauté Vegetables (Soffritto): Heat olive oil in a large skillet or Dutch oven. Add the chopped onion, carrot, and celery, cooking for 3 minutes until softened. This creates the soffritto, the flavorful base of the soup.
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Add Aromatics: Stir in the garlic, sage, rosemary sprig, bay leaves, and tomato paste. Cook for another 2 minutes, letting the flavors meld.
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Add Beans and Liquids: Add the beans (rinsed and drained), vegetable broth, crushed tomatoes, salt, black pepper, and red pepper flakes. Stir everything together.
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Simmer: Bring the mixture to a simmer. Let it cook gently for 15 minutes. If you prefer a creamier soup, blend a portion of the beans using an immersion blender.
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Add Pasta: Stir in the ditalini pasta and simmer for 10–12 minutes, or until the pasta is cooked to your liking. Add more broth as needed for a thinner consistency.
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Serve: Ladle the soup into bowls and drizzle with extra virgin olive oil. For added flavor, sprinkle with grated Parmesan cheese (optional).
