Pasta e Fagioli

Introduction & Inspiration

This Pasta e Fagioli recipe is a hug in a bowl. It’s a classic Italian soup that’s hearty, flavorful, and incredibly comforting. I love how it combines simple ingredients into a dish that’s so much more than the sum of its parts.

The inspiration for this recipe comes from my love for Italian cuisine and my desire to create a satisfying, one-pot meal. I’ve always been drawn to rustic, peasant-style dishes. They are full of flavor and history.

Pasta e Fagioli, which literally translates to “pasta and beans,” is a perfect example of that. It’s a dish that’s been made in Italian homes for generations. With countless variations from region to region.

This particular recipe is my take on the classic, with a focus on using readily available ingredients and achieving a balance of flavors. It’s a dish that I make regularly, especially during the colder months.

Nostalgic Appeal

This Pasta e Fagioli recipe evokes a sense of warmth and nostalgia. It reminds me of cozy family dinners and the comforting aroma of simmering soup. It’s a dish that’s steeped in tradition.

My Nonna (grandmother) used to make a version of Pasta e Fagioli that was legendary. She always had a pot simmering on the stove, ready to warm us up on a chilly day. This recipe is my attempt to capture that magic.

There’s something inherently comforting about a bowl of soup. It’s a dish that nourishes both the body and the soul. It’s a simple pleasure, but a deeply satisfying one.

This Pasta e Fagioli is a tribute to those cherished memories. It’s a dish that I hope will create new memories for those who make it. I love to prepare this dish.

Homemade Focus

I’m a firm believer that homemade food is always best. Making your own Pasta e Fagioli allows you to control the quality of the ingredients and adjust the flavors to your liking. It’s a simple process that yields incredibly rewarding results.

Store-bought soups often contain excessive sodium, preservatives, and artificial flavors. When you make it from scratch, you know exactly what’s going into it. You can use fresh, high-quality vegetables, and avoid any unwanted additives.

This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the flavor is far superior to anything you can buy in a can.

It’s a dish that I encourage everyone to try making at home. It’s a great way to experience the true flavors of Italian cuisine. And it’s a satisfying and affordable meal.

Flavor Goal

The flavor goal of this Pasta e Fagioli is to achieve a harmonious blend of savory, herbaceous, and slightly spicy notes. It’s a complex flavor profile that’s both comforting and exciting.

The vegetables – onion, carrot, and celery – form the foundation of the soup, providing a subtle sweetness and depth of flavor. The garlic adds a pungent aroma, while the sage and rosemary contribute herbaceous notes.

The tomato paste adds richness and umami, while the crushed tomatoes provide acidity and sweetness. The beans add a creamy texture and a hearty, earthy flavor.

The red pepper flakes provide a touch of heat, which balances the other flavors beautifully. The overall effect is a soup that’s deeply flavorful and incredibly satisfying. It’s a taste of Italy in every spoonful.

Ingredient Insights

Let’s take a closer look at the ingredients that make this Pasta e Fagioli so special. First, we have extra virgin olive oil. This is used for sautéing the vegetables and adds richness to the soup.

Use a good-quality olive oil, as the flavor will really shine through. Next, the aromatic base: onion, carrot, and celery. This classic combination, known as soffritto in Italian, forms the foundation of many Italian soups and sauces.

Garlic adds a pungent aroma and flavor. Fresh garlic is always best, but you can use garlic powder in a pinch (about ½ teaspoon).

Sage and rosemary contribute herbaceous notes that complement the other flavors beautifully. I prefer to use fresh rosemary, but you can use dried herbs as well. A bay leaf adds depth.

Tomato paste adds richness, umami, and a deep red color to the soup. It’s a concentrated form of tomato that adds intense flavor.

Cooked beans are a key ingredient in Pasta e Fagioli. You can use kidney beans, pinto beans, borlotti beans, or cannellini beans. I prefer to use a mix of beans for added texture and flavor.

Vegetable broth forms the base of the soup. Use a good-quality vegetable broth, or make your own.

Crushed tomatoes add acidity, sweetness, and body to the soup. You can use canned crushed tomatoes or fresh tomatoes that have been peeled and crushed.

Ditalini pasta is the traditional pasta shape used in Pasta e Fagioli. It’s a small, tubular pasta that’s perfect for soups. You can substitute it with another short pasta, such as elbow macaroni or small shells.

Salt, black pepper, and red pepper flakes season the soup and enhance the flavors of the other ingredients. Adjust the amount of red pepper flakes to your liking.

Essential Equipment

You won’t need any fancy equipment to make this Pasta e Fagioli. Just a few basic kitchen tools will do the trick:

A large skillet or Dutch oven for cooking the soup. A Dutch oven is ideal because it retains heat well.

A sharp knife and cutting board for chopping the vegetables.

A wooden spoon or spatula for stirring the soup.

An immersion blender (optional), if you prefer a creamier soup.

A ladle for serving the soup.

That’s it! This recipe is all about simplicity, both in terms of ingredients and equipment. It’s designed to be accessible and easy for everyone.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, for easy reference:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, grated
• 3 leaves sage, chopped
• 1 sprig rosemary
• 2 bay leaves
• 3 tablespoons tomato paste
• 3 cups (460 grams) cooked beans (kidney, pinto, or borlotti)
• 5 cups (1.25 liters) vegetable broth (more if needed)
• 14 oz (400 grams) crushed tomatoes
• 7 oz (200 grams) ditalini pasta (or another short pasta)
• 1 teaspoon salt (or more to taste)
• Black pepper (2 twists) and ¼ teaspoon red pepper flakes

These are guidelines for measurements. Cooking is also about tasting and adapting.

Remember to use fresh, high-quality ingredients whenever possible. It will significantly enhance the flavor of your Pasta e Fagioli.

Step-by-Step Instructions

Ready to make some delicious Pasta e Fagioli? Here’s a detailed, step-by-step guide:

1. Sauté the Vegetables:

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery.

Cook for 3 minutes, stirring occasionally, until the vegetables are softened.

2. Add the Aromatics:

Stir in the grated garlic, chopped sage, rosemary sprig, and bay leaves.

Cook for another minute, until fragrant. Add the tomato paste and cook for another minute, stirring constantly.

3. Add the Remaining Ingredients (Except Pasta):

Add the cooked beans (rinsed and drained if using canned), vegetable broth, crushed tomatoes, salt, black pepper, and red pepper flakes.

Stir everything together until well combined.

4. Simmer the Soup:

Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the flavors to meld.

If you prefer a creamier soup, use an immersion blender to blend a portion of the beans. This will thicken the soup and give it a creamier texture.

5. Cook the Pasta:

Stir in the ditalini pasta. Continue to simmer for 10–12 minutes, or until the pasta is cooked to your liking.

Add more broth if needed to achieve your desired consistency. The soup will thicken slightly as it cools.

6. Serve:

Remove the rosemary sprig and bay leaves. Ladle the soup into bowls.

Drizzle with extra virgin olive oil. For added flavor, sprinkle with grated Parmesan cheese (optional).

Serve hot and enjoy your warm, hearty bowl of Pasta e Fagioli!

Troubleshooting

Even with a simple recipe, things can sometimes go awry. Here are some common issues and how to fix them:

Problem: The soup is too thin.

Solution: Simmer the soup uncovered for a longer period to allow some of the liquid to evaporate. You can also blend a portion of the beans with an immersion blender to thicken the soup.

Problem: The soup is too thick.

Solution: Add more vegetable broth, a little at a time, until the soup reaches your desired consistency.

Problem: The soup is too bland.

Solution: Add more salt, a little at a time, until the flavors pop. You can also add a pinch of red pepper flakes or a squeeze of lemon juice for extra flavor.

Problem: The pasta is overcooked.

Solution: Unfortunately, overcooked pasta can’t be fixed. Make sure to cook the pasta according to the package directions and check it frequently for doneness.

Problem: The vegetables are too hard.

Solution: Make sure to chop the vegetables finely and cook them until they’re softened before adding the other ingredients. You can also simmer the soup for a longer period to allow the vegetables to cook through.

Tips and Variations

Here are some tips and variations to help you customize this Pasta e Fagioli to your liking:

Tip: For a richer flavor, use homemade vegetable broth.

Tip: If you don’t have ditalini pasta, you can use any other short pasta, such as elbow macaroni, small shells, or orecchiette.

Tip: To save time, you can use canned beans. Make sure to rinse and drain them before adding them to the soup.

Variation: Add other vegetables, such as diced zucchini, spinach, kale, or potatoes.

Variation: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.

Variation: Add a Parmesan rind to the soup while it’s simmering for extra flavor. Remove it before serving.

Variation: For a vegetarian/vegan option, omit the Parmesan cheese or use a vegan Parmesan alternative.

Variation: Add a dollop of pesto to each bowl before serving for extra flavor and a pop of color.

Variation: Add cooked Italian sausage or pancetta for a meatier soup.

Serving and Pairing Suggestions

This Pasta e Fagioli is a complete meal on its own, but it also pairs well with a variety of side dishes and beverages.

Serving Suggestions:

Serve it hot, as a main course or a starter.

Garnish with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese (optional).

Serve with crusty bread for dipping.

Serve with a side salad for a lighter meal.

Pairing Suggestions:

A rustic Italian red wine, such as Chianti or Barbera, pairs perfectly with the hearty flavors of the soup.

A crisp white wine, such as Pinot Grigio or Vermentino, can also work well.

A cold beer, such as a lager or pale ale, is a refreshing choice.

For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.

Iced tea or lemonade would also be delicious.

Nutritional Information

This Pasta e Fagioli is a healthy and nutritious meal option. Here’s an approximate nutritional breakdown per serving (without any added variations or toppings):

• Calories: Approximately 350-450
• Protein: 15-20 grams
• Fat: 10-15 grams (mostly from the olive oil)
• Carbohydrates: 50-60 grams
• Fiber: 10-15 grams

This is an estimate. The actual values will vary depending on the specific ingredients and serving sizes. This soup is a good source of protein, fiber, and complex carbohydrates.

Beans are a great source of plant-based protein and fiber. The vegetables provide vitamins and minerals. The olive oil provides healthy fats.

Overall, this Pasta e Fagioli is a balanced and nutritious meal that’s perfect for a healthy diet.

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Recipe Summary and Q&A

Let’s recap this delicious Pasta e Fagioli journey! We’ve covered everything from inspiration to nutritional information. Here’s a quick summary:

Summary: This Pasta e Fagioli is a classic Italian soup that’s hearty, flavorful, and comforting. It’s made with simple ingredients, such as vegetables, beans, pasta, and herbs, and it’s easy to make in one pot. It’s a perfect meal for a chilly day or any time you’re craving a taste of Italy.

Q&A:

Q: Can I make this soup ahead of time?

A: Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Can I freeze this soup?

A: Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: I don’t have vegetable broth. Can I use chicken broth?

A: Yes, you can substitute chicken broth for vegetable broth. However, the soup will no longer be vegetarian.

Q: Can I use dried herbs instead of fresh?

A: Yes, you can use dried herbs. Use about 1 teaspoon of dried sage and ½ teaspoon of dried rosemary for the recipe.

Q: I’m gluten-free. Can I use gluten-free pasta?

A: Yes, you can use any type of gluten-free pasta you prefer. Just be sure to follow the package directions for cooking time.