With Pasta e Fagioli, simple ingredients make for a comforting, nourishing soup.
What do Italian grandmothers make for their family when someone is sick or just needs a simple, hearty meal? Like grandmothers worldwide, soup is often the answer. The soup pasta e fagioli is an Italian classic born out of simple everyday cooking. This is not food served at a big feast or wedding reception; pasta e fagioli comes from humble origins and for that reason is sometimes underestimated.
Let’s start with the pronunciation; if you’re not familiar with the Italian language, you may be stumped. The first part is easy: everyone knows the word “pasta.” It’s the rest of the name you might need help on! It’s traditionally pronounced “pasta ee fah-JOE-lee.” However, here in the States especially (I’m looking at you, Olive Garden), you might hear it called “pasta fazool.” This is basically an Americanized version of the Italian classic, with a few differences in consistency and ingredients. Think of them as cousins. The name pasta e fagioli translates as “pasta and beans” and that’s an apt description.
You will love pasta e fagioli because of its simplicity and hearty nature. And it’s a great plant-based soup to have in your repertoire! The tomato-infused vegetable broth is the perfect palette for the variety of veggies plus beans and ditalini pasta. Ditalini pasta is a tiny, tubular pasta shape that is great for soups because you can fit several in your spoon. Traditional pasta shapes like rotini or penne are too big for soup. Pasta e fagioli, like many soups, is also a great make-ahead option because the flavors continue to marry and mingle after it’s cooked.
Pasta e Fagioli vs. Minestrone
You may be more familiar with the Italian soup minestrone—and wondering if it’s the same thing as pasta e fagioli. They are somewhat similar, but there are marked differences. The big difference is the variety and number of vegetables. Minestrone has more types of vegetables and is more veggie-forward in texture. Pasta e fagioli really lives up to its name of “pasta and beans” as its main ingredients. The broths of the two soups are usually different as well; minestrone’s tends to be a bit thicker and heavier on the tomatoes, while pasta e fagioli can be more brothy, with tomato infusion, though in Italy both soups do vary from region to region.
How to Make Ahead and Store
Pasta e fagioli is a great soup to make ahead. The flavors deepen and time allows the taste to become richer. Once you prepare it, you can let it cool and store it in the refrigerator for up to 3 or 4 days. Alternatively, it freezes well. Just let it thaw overnight in the fridge before warming it up on the stovetop. Leftovers can be stored the same way.
Serving Suggestions
Pasta e fagioli is a really satisfying dish all on its own. A piece of warm, crusty ciabatta or Focaccia just makes it even better! You can also serve pasta e fagioli as a first course for a larger meal. For instance, it can be a starter when you’re serving Delicious Spinach Lasagna or a Homemade Pizza.
Pasta e Fagioli
Ingredients
- 2 1/2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 can 15 ounces crushed tomatoes
- 5 cups low-sodium vegetable broth
- 2 bay leaves
- 1 cup water
- 1/4 teaspoon red pepper flakes
- 2 cans 15 ounces each cannellini beans drained and rinsed
- 1 cup dry ditalini pasta
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, oregano, thyme, and basil. Cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, vegetable broth, bay leaves, water, and red pepper flakes. Simmer for 10 minutes.
- Add the cannellini beans and ditalini pasta to the pot. Continue to simmer until the pasta is cooked through, about 10-12 minutes.
- Stir in the chopped parsley, and season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.
Leave a Comment