If you’re looking for a warm, satisfying, and easy-to-make meal, look no further than Pasta e Fagioli! This classic Italian dish is packed with flavorful beans, tender pasta, and a rich broth that’s sure to make your taste buds dance. It’s a one-pot wonder that works for both busy weekdays and relaxed weekends when you want to indulge in something hearty but simple.
Why You’ll Love This Recipe
Pasta e Fagioli is the kind of dish you’ll want to make time and time again. It’s comforting, filling, and offers the perfect balance of savory and subtle flavors. Plus, it’s made with pantry staples, which means you probably already have most of the ingredients in your kitchen. It’s a great way to use up those extra cans of beans and pasta, and the best part? It’s so much better than any canned version you can find at the store.
This soup is not only delicious but also versatile—whether you like your soup chunky or a bit smoother, it’s easy to adjust the texture to your liking. Plus, it’s packed with fiber and protein, making it a filling, nutritious meal on its own or served as a side to something else.
Ingredients (Full list of ingredients is below!)
You’ll need a few simple ingredients for this recipe. Here’s a sneak peek at some of the essentials:
- Olive oil
- Garlic
- Canned beans (like cannellini or kidney beans)
- Pasta (small shells, ditalini, or elbow macaroni work great)
- Vegetable broth (or chicken broth)
- Fresh herbs like rosemary and thyme
I’ll share the full ingredient list a little further down so you don’t miss anything!
Directions
Step 1: Sauté the Aromatics
Start by heating up some olive oil in a large pot over medium heat. Add the garlic and cook until fragrant—this only takes about 1-2 minutes. Be careful not to let it burn, as it can turn bitter.
Step 2: Add the Beans and Broth
Next, throw in your canned beans (make sure to drain and rinse them if they’re in a can with liquid). Pour in the vegetable broth, and stir everything together. Bring it to a simmer, and let it cook for about 5 minutes. This step allows the beans to absorb the flavors from the garlic and broth.
Step 3: Add the Pasta
Once your soup is simmering nicely, add in your pasta. Give it a good stir and let the pasta cook until it’s al dente. This usually takes around 8-10 minutes, depending on the size of the pasta.
Step 4: Season and Simmer
Now, season with salt, pepper, and some fresh herbs like rosemary and thyme. If you’re a fan of a bit of spice, you can also add a pinch of red pepper flakes at this stage. Let the whole pot simmer for another 5-10 minutes so the flavors really come together.
Step 5: Final Touches
Once the pasta is cooked and the soup has thickened slightly, taste it to make sure the seasoning is just right. If you want a creamier texture, you can mash some of the beans against the side of the pot with a spoon to create a smooth base.
Expert Tips and Tricks
- Use Good Broth: The flavor of the broth really makes a difference in this dish. Whether it’s vegetable or chicken broth, choose a good-quality one for the best taste.
- Adjust the Consistency: If you like your pasta e fagioli more like a soup, add extra broth. If you prefer it thicker, you can add less liquid or mash the beans for a creamier texture.
- Cook the Pasta Al Dente: Since the pasta will continue to absorb liquid as it sits, make sure it’s al dente when you first add it to the soup. This ensures it won’t get too soft or mushy.
Recipe Variations and Possible Substitutions
- Pasta: You can swap out the small pasta for any type you have on hand—spaghetti, penne, or even gluten-free pasta works well.
- Beans: While cannellini beans are the traditional choice, feel free to use any kind of beans you like, such as kidney beans, garbanzo beans, or even lentils.
- Broth: If you prefer a richer flavor, try using bone broth or a homemade stock. It’ll add extra depth to the dish.
- Vegetables: Some variations of pasta e fagioli include vegetables like carrots, celery, or spinach. Feel free to toss in a handful of fresh greens or sauté some diced vegetables for added texture.
Serving and Pairing Suggestions
Pasta e Fagioli is filling enough to be a meal on its own, but it also pairs beautifully with a side salad or some crusty Italian bread for dipping. A glass of red wine—something light and fruity like a Chianti—would complement the dish nicely. If you like cheese, a sprinkle of grated Parmesan or Pecorino Romano on top is a great way to finish it off.
Storage and Reheating Tips
This dish actually tastes even better the next day, as the flavors have had more time to meld. To store, let the soup cool to room temperature before transferring it to an airtight container. It will last in the fridge for about 3-4 days.
To reheat, simply warm it up on the stove over low heat, adding a little extra broth or water if it’s thickened too much. You can also reheat it in the microwave in individual portions.
4 FAQs
1. Can I make Pasta e Fagioli ahead of time?
Absolutely! This dish stores well in the fridge and even freezes nicely. Just be sure to cook the pasta al dente so it doesn’t become too soft when reheating.
2. Can I use canned beans?
Yes, canned beans work perfectly for this recipe. Just be sure to drain and rinse them before adding them to the soup to reduce the sodium content.
3. Can I make this dish vegetarian or vegan?
Definitely! Just use vegetable broth and skip the Parmesan cheese for a vegan version. It’s still packed with flavor and super satisfying.
4. How do I thicken my Pasta e Fagioli?
To thicken the soup, simply mash some of the beans with a spoon or immersion blender. You can also cook it uncovered for a bit longer to reduce the broth.
Conclusion
Pasta e Fagioli is the kind of dish that feels like a hug in a bowl. Whether you’re making it for a family dinner or meal prepping for the week ahead, it’s a guaranteed crowd-pleaser. The combination of pasta, beans, and savory broth is just the right balance of comfort and nutrition. Try it once, and I’m sure it’ll become one of your go-to recipes too!
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Pasta e Fagioli: The Ultimate Comfort Food for Every Season
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Fagioli is a hearty Italian soup made with tender pasta, flavorful beans, and a rich broth. This simple yet comforting dish is perfect for any season, offering a nutritious and satisfying meal that’s easy to prepare with pantry staples.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 1/2 cups small pasta (ditalini, elbow macaroni, or small shells)
- 4 cups vegetable broth (or chicken broth)
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/4 teaspoon red pepper flakes (optional, for added spice)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add drained and rinsed beans to the pot, followed by the vegetable broth. Bring to a simmer and cook for 5 minutes.
- Stir in pasta and cook until al dente, around 8-10 minutes.
- Season with salt, pepper, rosemary, thyme, and red pepper flakes (optional). Let the soup simmer for 5-10 minutes.
- For a creamier texture, mash some beans against the pot with a spoon. Taste and adjust seasoning.
Notes
- Adjust the consistency by adding more broth for a soupier dish, or mash the beans for a thicker texture.
- You can swap the beans for different varieties (kidney beans, garbanzo, lentils) and try different pasta shapes.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg