Why Make This Recipe
Pasta e fagioli is a classic Italian dish that combines pasta and beans in a savory broth. This Olive Garden-inspired recipe brings all the familiar flavors you love, but with the added bonus of homemade goodness. It’s comforting, nutritious, and perfect for any day of the week. Whether you’re serving it for lunch or dinner, this hearty soup will warm your heart and fill your tummy.
How to Make Pasta e Fagioli
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces small pasta (like ditalini)
- Fresh parsley, chopped for garnish
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the pasta and reduce the heat to a simmer. Cook until the pasta is al dente, about 8-10 minutes.
- Serve hot, garnished with fresh parsley.
How to Serve Pasta e Fagioli
Serve this pasta e fagioli hot in bowls, and make sure to sprinkle some fresh chopped parsley on top for added color and flavor. You can pair it with crusty bread or a simple salad for a complete meal.
How to Store Pasta e Fagioli
You can store leftover pasta e fagioli in an airtight container in the fridge for up to three days. To reheat, simply warm it in a pot on the stove or in the microwave. If the soup thickens too much after refrigeration, add a little water or broth to reach your desired consistency.
Tips to Make Pasta e Fagioli
- Make sure not to overcook the pasta; it should be al dente as it continues cooking a bit after you remove it from heat.
- Adjust the seasoning to your taste. You can add more herbs or spices if you like it zestier.
- You can use any small pasta you have on hand, such as macaroni or small shells.
Variation
For a meatier version, you can add cooked ground beef or Italian sausage to the soup. Just brown the meat before adding the vegetables and proceed with the rest of the recipe as directed.
FAQs
Can I freeze pasta e fagioli?
Yes, you can freeze it! But consider freezing the pasta separately, as it may become mushy when thawed.
Can I use other types of beans?
Absolutely! While cannellini beans are traditional, you can use kidney beans or pinto beans if you prefer.
Is this soup vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth. If you want a vegan version, just ensure all your ingredients meet that requirement.
Pasta e Fagioli
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Soupy Base
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
Pasta
- 8 ounces small pasta (like ditalini)
Garnish
- to taste Fresh parsley, chopped
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
- Stir in the garlic and cook for another minute until fragrant.
Cooking
- Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the pasta and reduce the heat to a simmer. Cook until the pasta is al dente, about 8-10 minutes.
- Serve hot, garnished with fresh parsley.