This hearty, comforting soup serves 4-6 people and takes about 45 minutes to prepare.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced (optional, for added vegetable flavor)
- 1 can (15 oz) cannellini beans (or any white beans, drained and rinsed)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup small pasta (such as ditalini, elbow macaroni, or small shells)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
- Parmesan cheese (for serving, optional)
Instructions:
- Sauté the Vegetables:
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften and the onions are translucent.
- Add the minced garlic and cook for another 1 minute until fragrant. If you’re using zucchini, add it now and sauté for an additional 2-3 minutes.
- Add the Tomatoes and Beans:
- Stir in the diced tomatoes (with juices), cannellini beans, and kidney beans. Cook for another 2 minutes, allowing the flavors to combine.
- Add the Broth and Seasonings:
- Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. Add the oregano, basil, thyme, and bay leaf. Stir everything together and let the soup simmer uncovered for about 20-25 minutes, so the flavors meld together. Season with salt and pepper to taste.
- Cook the Pasta:
- Add the small pasta (such as ditalini or macaroni) to the pot and stir. Continue to cook for an additional 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom.
- Finish and Serve:
- Once the pasta is cooked, remove the soup from the heat. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency. Remove the bay leaf.
- Ladle the soup into bowls and drizzle with a bit of olive oil and a sprinkle of fresh parsley for garnish. If desired, top with freshly grated Parmesan cheese.
- Enjoy!: Serve hot, with some crusty bread on the side for dipping.
Why You’ll Love Pasta Fagioli:
- Comforting and Hearty: With the combination of beans, vegetables, and pasta, Pasta Fagioli is filling and incredibly comforting. The rich broth and the soft pasta make every spoonful satisfying.
- Easy to Make: This soup requires minimal ingredients and is very straightforward to prepare. It’s perfect for busy weeknights when you want a warm, homemade meal in under an hour.
- Customizable: You can easily adjust the recipe based on what you have on hand. Add more vegetables, swap the beans, or use different types of pasta. If you want to make it heartier, you can add cooked sausage, pancetta, or even bacon.
- Make Ahead: This soup actually tastes better the next day, as the flavors continue to develop and deepen. You can store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.
- Healthy: Pasta Fagioli is packed with fiber from the beans and vegetables, making it a healthy and filling meal. It’s also vegetarian (unless you choose to add meat), so it’s a great option for plant-based eating.
Tips for Perfect Pasta Fagioli:
- Caramelize the Vegetables: While sautéing the onions, carrots, and celery, let them cook until they’re soft and slightly golden. This will deepen the flavor of the soup.
- Don’t Overcook the Pasta: Be careful not to overcook the pasta, as it can become mushy if left in the broth for too long. You may want to cook the pasta separately and add it to the soup just before serving if you’re worried about it getting too soft.
- Use Quality Broth: The broth is the base of the soup, so make sure to use a good-quality vegetable or chicken broth. If you have homemade broth, even better! It’ll add extra depth to the soup.
- Adjust Consistency: If the soup gets too thick after storing, simply add a little more broth or water when reheating it. Pasta Fagioli can thicken as it sits because the pasta absorbs some of the liquid.
- Add Meat (Optional): For a heartier, non-vegetarian version, add some sausage, pancetta, or bacon. Just sauté the meat with the vegetables in step one, then continue with the recipe.
Nutritional Information (per serving):
Based on a serving of Pasta Fagioli made with vegetable broth and without cheese:
- Calories: 290 kcal
- Protein: 12g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 8g
- Sugar: 6g
- Sodium: 700mg
- Potassium: 850mg
