Fall in Love with Italian Comfort: Pasta Fagioli Soup
Ciao, fellow food lovers! Today, we’re embarking on a culinary journey to the heart of Italy with a recipe that embodies the essence of comfort and tradition: Pasta Fagioli Soup.
As the leaves begin to turn and the temperatures start to drop, there’s no better time to cozy up with a warm bowl of soup that’s as nourishing as it is delicious. And Pasta Fagioli, with its hearty combination of pasta, beans, and savory broth, is the perfect dish to warm both body and soul.
Originating from the rustic kitchens of Italy, Pasta Fagioli – which translates to “pasta and beans” – is a humble yet deeply satisfying soup that’s been enjoyed by generations. It’s a dish that’s as beloved for its simplicity as it is for its incredible flavor.
Picture yourself seated at a rustic trattoria in Tuscany, savoring each spoonful of this soul-warming soup. The aroma of garlic and onions, simmering alongside tomatoes, beans, and pasta, fills the air with the promise of a delicious meal that’s both comforting and nourishing.
But what sets Pasta Fagioli apart is its versatility. Whether you prefer a brothy soup with tender pasta and creamy beans, or a heartier version loaded with vegetables and savory meats, there’s a Pasta Fagioli recipe to suit every palate.
So, whether you’re seeking a quick and easy weeknight dinner or planning a cozy gathering with friends and family, join us in celebrating the flavors of Italy with our irresistible recipe for Pasta Fagioli Soup. Stay tuned for the recipe, coming soon to our blog. Buon appetito!
Pasta Fagiola Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces cannellini beans, drained and rinsed
- 1 cup ditalini pasta or small pasta of your choice
- 6 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
- Fresh basil leaves chopped, for garnish (optional)
Instructions
- In your Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes (with their juice) and cannellini beans to the pot. Mix well with the sautéed vegetables.
- Pour in the chicken or vegetable broth and add the bay leaf, dried basil, and dried oregano. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 15 minutes to allow the flavors to meld. Remove and discard the bay leaf.
- Stir in the ditalini pasta or your choice of small pasta. Continue to simmer for about 8-10 minutes, or until the pasta is cooked al dente.
- Taste the soup and adjust the seasonings with salt and black pepper as needed.
- Serve the Pasta e Fagioli Soup hot, garnished with grated Parmesan cheese and chopped fresh basil leaves if desired.
