Contents
Introduction
Pasta e fagioli, a quintessential Italian dish, translates to “pasta and beans.” This hearty soup combines simple ingredients—pasta, beans, and vegetables—into a comforting meal served in a rich tomato broth. Ideal for chilly days, this beloved classic not only warms the soul but also showcases the charm of rustic Italian cooking. Here’s a detailed recipe that captures the essence of this traditional dish.
Detailed Ingredients with measures
– 2 tablespoons extra-virgin olive oil, plus more for drizzling
– 1 medium yellow onion, diced
– 1 small fennel bulb or 2 celery ribs, finely chopped
– 2 medium carrots, finely chopped
– 1 teaspoon sea salt, plus more to taste
– Freshly ground black pepper
– 3 garlic cloves, grated
– 1 tablespoon tomato paste
– 1 teaspoon chopped fresh rosemary
– 1 (14-ounce) can diced tomatoes
– 3 cups cooked cannellini beans, drained and rinsed
– 4 cups vegetable broth
– Parmesan rind (optional)
– 1 cup ditalini pasta, or other small pasta
– 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)
– Pinches of red pepper flakes
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 4 to 6 people
Instructions
1. **Sauté the vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped fennel (or celery), and chopped carrots. Season with 1 teaspoon sea salt and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are very soft.
2. **Add aromatics:** Stir in the grated garlic, tomato paste, and chopped fresh rosemary. Cook, stirring, for 1 minute to release their flavors.
3. **Simmer the soup:** Add the diced tomatoes with their juices, cooked cannellini beans, vegetable broth, and Parmesan rind (if using) to the pot. Bring the mixture to a simmer and cook for 20 minutes to allow the flavors to meld.
4. **Cook the pasta:** Stir in the ditalini pasta and continue to simmer for about 10 minutes, or until the pasta is al dente.
5. **Add greens and seasonings:** Stir in the torn kale or Swiss chard leaves and a pinch of red pepper flakes. Cook until the greens are wilted. Taste and adjust the seasoning with additional salt and pepper as needed.
6. **Serve:** Ladle the soup into bowls. If desired, drizzle with extra-virgin olive oil and sprinkle with freshly grated Parmesan cheese. Serve with crusty bread for dipping.
This recipe is perfect for a comforting meal that brings the warmth of Italian tradition to your table. Enjoy your homemade pasta e fagioli!
Detailed Directions and Instructions
Sauté the vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped fennel (or celery), and chopped carrots. Season with 1 teaspoon sea salt and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are very soft.
Add aromatics
Stir in the grated garlic, tomato paste, and chopped fresh rosemary. Cook, stirring, for 1 minute to release their flavors.
Simmer the soup
Add the diced tomatoes with their juices, cooked cannellini beans, vegetable broth, and Parmesan rind (if using) to the pot. Bring the mixture to a simmer and cook for 20 minutes to allow the flavors to meld.
Cook the pasta
Stir in the ditalini pasta and continue to simmer for about 10 minutes, or until the pasta is al dente.
Add greens and seasonings
Stir in the torn kale or Swiss chard leaves and a pinch of red pepper flakes. Cook until the greens are wilted. Taste and adjust the seasoning with additional salt and pepper as needed.
Serve
Ladle the soup into bowls. If desired, drizzle with extra-virgin olive oil and sprinkle with freshly grated Parmesan cheese. Serve with crusty bread for dipping.
Notes
Serving Size
This recipe serves 4 to 6 people and is perfect for a comforting meal.
Variations
Feel free to substitute different beans or greens based on your preference or what’s available.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, adding a little extra broth or water if the soup thickens too much.
Tomato Options
You can use fresh tomatoes instead of canned if they are in season. Just dice approximately 2 cups of fresh tomatoes to replace the canned diced tomatoes.
Cook techniques
Sautéing vegetables
Sautéing is a cooking technique that involves cooking food quickly in a small amount of oil or fat over relatively high heat. Begin by heating olive oil in a large pot, then add chopped vegetables such as onion, fennel (or celery), and carrots, seasoning them as they cook until softened.
Add aromatics
Aromatics are ingredients like garlic and herbs that add flavor to the dish. After the vegetables have softened, add grated garlic, tomato paste, and fresh rosemary to the pot. Cook them briefly to release their flavors and enhance the overall taste of the soup.
Simmering
Simmering is cooking a liquid just below boiling. After adding diced tomatoes, beans, broth, and optional Parmesan rind to the pot, bring the mixture to a simmer. This allows the ingredients to blend and develop rich flavors over a period of about 20 minutes.
Cooking pasta
Cook the pasta in the soup to infuse it with flavor. Once the soup has simmered, stir in small pasta such as ditalini and continue to simmer until the pasta is al dente. This ensures the pasta absorbs the broth’s flavors while remaining firm.
Adding greens
Adding greens like kale or Swiss chard at the end of cooking preserves their vibrant color and nutrients. Stir the torn greens into the soup until wilted, which usually takes just a few minutes.
Serving
Serving involves transferring the soup into bowls. Enhance the presentation by drizzling with extra-virgin olive oil and sprinkling freshly grated Parmesan cheese on top. Pair with crusty bread for a complete meal.
FAQ
Can I use different types of beans?
Yes, you can substitute cannellini beans with other varieties such as kidney beans or pinto beans based on your preference.
Can I add meat to this soup?
Absolutely! You can add cooked sausage or diced ham for extra protein and flavor if desired.
How can I make this dish gluten-free?
To make Pasta e fagioli gluten-free, substitute the ditalini pasta with a gluten-free pasta alternative.
What can I use instead of vegetable broth?
You may use chicken broth or water if vegetable broth is unavailable, though it will change the flavor slightly.
How long will leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. It’s best to store the pasta separately to prevent it from becoming mushy.
Conclusion
Pasta e fagioli is a delightful and hearty soup that embodies the warmth and comforting flavors of Italian cuisine. With its rich tomato broth, tender pasta, and nutrient-packed beans and greens, it serves as a nourishing meal perfect for any occasion. This dish not only satisfies the palate but also nourishes the body, making it an excellent choice for family dinners or cozy gatherings.
Classic Variations
Explore variations of pasta e fagioli by incorporating different types of beans, such as borlotti or pinto beans, to change the flavor profile. You can also experiment with different herbs, like thyme or oregano, for an added dimension.
Protein Additions
For those looking to add protein, consider including diced pancetta, cooked sausage, or grilled chicken. These additions complement the soup while enhancing its heartiness.
Vegetable Boost
Consider bulking up the soup by adding more vegetables, such as zucchini, spinach, or bell peppers. These not only add nutrition but also bright, fresh flavors to the dish.
Whole Grain Options
Try using whole grain or gluten-free pasta for a healthier and more nutritious alternative. This switch maintains the dish’s integrity while catering to dietary preferences.
Flavor Enhancements
Incorporate a splash of balsamic vinegar or a squeeze of lemon juice right before serving to elevate the flavors and add a bright note to the soup.
Serving Suggestions
Serve pasta e fagioli with crusty bread or a fresh green salad for a complete and satisfying meal. A sprinkle of fresh herbs or additional Parmesan cheese on top enhances the presentation and flavor.
Freezer-Friendly Meal
Prepare a double batch of pasta e fagioli and freeze portions for a quick and nutritious meal on busy days. Just be sure to cook the pasta separately and add it when reheating to maintain its texture.
