Pasta e Fagioli! (Pasta Fazool)


(Serves 6–8)

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 can (15 oz) cannellini beans (or Great Northern beans), drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 6 cups chicken or vegetable broth (low-sodium preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup ditalini pasta (or small pasta of choice)
  • Optional: 1/2 pound ground Italian sausage or pancetta, browned

For Serving:

  • Grated Parmesan cheese
  • Fresh parsley, chopped
  • Crusty bread or garlic bread

Step-by-Step Instructions

1. Sauté the Vegetables

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery (this trio is often called a sofritto). Sauté for 5–7 minutes until softened.
  3. Stir in the minced garlic and cook for another minute until fragrant.

2. Build the Base

  1. If using meat, add the browned sausage or pancetta to the pot and stir to combine with the vegetables.
  2. Pour in the crushed tomatoes, broth, and beans. Stir well to combine.
  3. Add the dried oregano, basil, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20–30 minutes to allow the flavors to meld.

3. Cook the Pasta

  1. About 10 minutes before serving, stir in the ditalini pasta (or your chosen pasta). Cook until al dente, following the package instructions.
  2. Taste and adjust seasoning with additional salt, pepper, or herbs if needed.

4. Serve and Enjoy

  1. Remove the bay leaf before serving.
  2. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley.
  3. Serve with crusty bread or garlic bread on the side for a complete meal.

Tips for Success

  • Use Fresh Herbs: If available, substitute fresh basil and oregano for dried herbs to elevate the flavor.
  • Add Greens: Stir in spinach, kale, or Swiss chard during the last 5 minutes of cooking for extra nutrition.
  • Thicken the Soup: For a thicker consistency, mash some of the beans before adding them to the pot.
  • Make It Creamy: Stir in a splash of heavy cream or a dollop of ricotta cheese for a richer texture.
  • Storage Tip: Store the pasta separately if you plan to save leftovers, as pasta can absorb liquid and become mushy when reheated.

Why This Recipe Works

This Pasta e Fagioli strikes the perfect balance between simplicity and flavor. The creamy beans, tender pasta, and savory broth create a comforting dish that feels indulgent yet wholesome. Whether served as a light supper, a filling lunch, or a cozy dinner, this soup delivers big on taste and satisfaction.

Conclusion: A Bowl of Comfort for Every Occasion

Whether you’re craving a nourishing meal, looking to use pantry staples, or simply want to try a classic Italian-American recipe, this Pasta e Fagioli is sure to delight. Its hearty ingredients, bold flavors, and adaptability make it a standout dish that’s as practical as it is delicious. Plus, its ability to cater to different tastes and occasions makes it perfect for any table.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this Pasta Fazool might just inspire others to try it too! 🍝✨


 

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