Why You’ll Love Pasta Fagioli Soup Recipe Recipe
Pasta Fagioli Soup is a comforting, hearty, and flavorful dish that combines tender pasta, savory beans, and a rich, aromatic broth. It’s an Italian classic that’s perfect for chilly evenings, offering a filling meal that satisfies without being too heavy. This soup is not only delicious but also versatile, allowing for endless variations based on your preferences. With simple, pantry-friendly ingredients and quick prep time, it’s a must-try for anyone craving a soul-warming bowl of comfort.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 can (14.5 oz) diced tomatoes
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) white beans, drained and rinsed
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4 cups chicken or vegetable broth
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1 cup small pasta (like ditalini or elbow macaroni)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
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Freshly grated Parmesan cheese (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
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Add the garlic, carrots, and celery to the pot, cooking for another 3-4 minutes until the vegetables begin to soften.
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Stir in the diced tomatoes, kidney beans, white beans, and broth. Bring the mixture to a boil.
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Reduce the heat and add the pasta, oregano, and basil. Simmer for 10-12 minutes, or until the pasta is tender.
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Season with salt and pepper to taste. If desired, sprinkle with freshly grated Parmesan cheese before serving.
Servings and Timing
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Servings: 6-8
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Total Time: 30 minutes
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Variations
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Add greens: Spinach or kale can be added for an extra boost of nutrients and color. Simply stir in a couple of handfuls toward the end of cooking.
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Meat lovers: For a heartier soup, add cooked ground beef or sausage. Brown the meat with the onions in step 1 for maximum flavor.
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Spicy twist: Add a pinch of red pepper flakes for some heat or stir in a diced chili pepper along with the other vegetables.
Storage/Reheating
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Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. You can also freeze it for up to 3 months.
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Reheating: Reheat on the stovetop over low heat, adding a splash of broth if needed. The soup may thicken after sitting in the fridge or freezer, so adding a bit of liquid helps restore its creamy consistency.
FAQs
Can I make Pasta Fagioli Soup in advance?
Yes, this soup actually tastes even better the next day as the flavors continue to meld. It’s a great make-ahead dish!
What kind of pasta should I use for Pasta Fagioli?
Small pasta like ditalini, elbow macaroni, or small shells works best. It absorbs the broth and fits well with the other ingredients.
Can I make this recipe vegetarian?
Yes! Simply use vegetable broth and skip any meat additions for a fully vegetarian option.
How do I make Pasta Fagioli Soup vegan?
To make it vegan, use vegetable broth and omit the Parmesan cheese. You can also try adding nutritional yeast for a cheesy flavor.
Can I use canned beans in Pasta Fagioli?
Yes, canned beans are a great time-saver. Just be sure to rinse them well before adding them to the soup.
What can I serve with Pasta Fagioli?
This soup is hearty enough on its own, but it pairs wonderfully with crusty bread or a simple side salad.
How long does Pasta Fagioli Soup last in the fridge?
Stored properly, the soup will last for about 3 days in the fridge.
Can I freeze Pasta Fagioli Soup?
Yes, Pasta Fagioli freezes well for up to 3 months. Just be aware that the pasta may become a bit softer after freezing and reheating.
Is Pasta Fagioli Soup gluten-free?
To make it gluten-free, simply use gluten-free pasta in place of regular pasta.
Can I add other vegetables to Pasta Fagioli Soup?
Absolutely! Zucchini, bell peppers, or potatoes are all great additions to this soup. Just chop them small so they cook through in the time specified.
Conclusion
Pasta Fagioli Soup is the perfect blend of comfort and nutrition, making it an excellent choice for any meal. With its balance of pasta, beans, and vegetables, it’s a dish that feels hearty without being too heavy. The recipe is easily adaptable, allowing you to tailor it to your preferences. Whether you’re making it on a busy weeknight or preparing it in advance, Pasta Fagioli is sure to become a beloved staple in your kitchen.
Pasta Fagioli Soup Recipe
This hearty Pasta Fagioli Soup is a comforting and delicious Italian classic. Packed with tender pasta, savory beans, vegetables, and a rich tomato broth, it’s perfect for a cozy dinner or a filling lunch. This easy-to-make soup is full of flavor and ideal for cold weather. A must-try for any soup lover!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup, Italian
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 cup small pasta (e.g., ditalini, elbow, or shells)
- 1 cup fresh spinach or kale (optional)
- Grated Parmesan cheese (optional for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic and Spices: Add the minced garlic, basil, oregano, salt, and pepper to the pot. Stir for another minute until the garlic is fragrant.
- Add Tomatoes and Beans: Stir in the diced tomatoes, cannellini beans, kidney beans, and vegetable broth. Bring the mixture to a simmer.
- Cook the Pasta: Add the pasta to the soup. Continue simmering for about 10-12 minutes, or until the pasta is tender and fully cooked.
- Add Greens: If using spinach or kale, stir it in at the last minute and cook until wilted.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Notes
- Feel free to swap out the beans for other varieties like garbanzo or black beans, depending on your preference.
- This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors develop even more after sitting overnight.
- For extra richness, add a splash of heavy cream or half-and-half before serving.
