Wed, Jul 12, 2023

Pasta e Fagioli

23 people have spoken, they are calling it a 4.8!

Pasta e Fagioli picture

Food 📸 by DFR Creations

Ah, Pasta e Fagioli. The name itself sounds like a warm hug on a chilly day. I first came across this delightful dish at a family gathering, where an Italian grandmother proudly served it. Since then, it's been a staple in my home, bringing comfort and joy with every spoonful.

The beauty of this recipe lies in its simplicity and the way it unites humble ingredients to create something truly special. The combination of tender beans, savory tomatoes, and perfectly cooked pasta is a symphony of flavors that warms the soul. And let's not forget the aromatic herbs that elevate the dish to new heights.

I remember the first time I attempted to make Pasta e Fagioli on my own. It was a comedy of errors, with pasta boiling over and beans flying across the kitchen. But with a bit of practice, I mastered the art of this comforting soup, and now it's a go-to recipe for family dinners.

So, whether you're looking to impress guests or simply want a cozy meal for a quiet night in, this Pasta e Fagioli recipe is sure to satisfy. Pair it with a slice of crusty bread, and you've got a meal that's both hearty and heartwarming.

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Pasta e Fagioli picture

Pasta e Fagioli

Servings:

6 Servings

Prep Time:

15 Minute

Cook Time:

35 Minute

Winter

Dinner

Soup

Italian

Pasta

Beans

Comfort Food

Ingredients

Soup Base

  • 2 tblsp

    - Olive oil

  • 1 ea

    - Onion

    chopped

  • 3 clove

    - Garlic

    minced

  • 2 ea

    - Carrot

    diced

  • 2 ea

    - Celery stalks

    diced

  • 400 g

    - Canned tomatoes

  • 1 L

    - Vegetable broth

  • 400 g

    - Canned cannellini beans

    rinsed and drained

  • 1 tsp

    - Dried oregano

  • 1 tsp

    - Dried basil

  • 1 tsp

    - Salt

  • 0.5 tsp

    - Black pepper

Pasta and Garnish

  • 150 g

    - Ditalini pasta

    (Or Elbow Macaroni)

  • 2 tblsp

    - Fresh parsley

    chopped

Method

Preparing the Soup Base

  • 1

    Sauté

    In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft, about 5 minutes.

  • 2

    Add Tomatoes and Broth

    Stir in the canned tomatoes and vegetable broth. Bring to a boil.

Cooking the Pasta

  • 1

    Simmer

    Add the rinsed and drained cannellini beans, dried oregano, dried basil, salt, and black pepper. Reduce heat and let simmer for 20 minutes.

  • 2

    Cook Pasta

    In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.

Finishing Touches

  • 1

    Combine

    Add the cooked pasta to the soup and stir well to combine.

  • 2

    Season

    Season with salt until broth is flavorsome and delicious.

  • 3

    Serve

    Ladle the soup into bowls and garnish with chopped fresh parsley and grated dairy-free Parmesan.

Notes

  • 1

    For a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.

  • 2

    This soup can be made ahead and tastes even better the next day as the flavors meld.

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Comments

This recipe was delicious! Perfect for a cold night.

Anonymous

▪

Mon, Aug 21, 2023

Made this for my family and everyone loved it. So easy and flavorful!

ChefAnna

▪

Fri, Sep 15, 2023

Can I use fresh tomatoes instead of canned?

Anonymous

▪

Sun, Jul 30, 2023

The dairy-free Parmesan was a nice touch. Will definitely make again!

FoodieGal

▪

Thu, Jun 22, 2023

Dairy Free Recipes.

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