Pasta e Fagioli Recipe
Pasta e Fagioli is a heartwarming Italian classic, blending pasta and beans in a rich, tomato-based broth infused with aromatic herbs. A testament to the simplicity and depth of Italian home cooking.
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Servings: 5 people
Ingredients
- 1½ cups ditalini pasta or another variety of short pasta
- 5 cups vegetable broth add more for a thinner soup
- 2 cloves garlic grated
- 1 large carrot finely diced
- 1 medium onion finely chopped
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 can 15 ounces crushed tomatoes
- 2 cans 15 ounces each of beans (kidney, pinto, or borlotti), drained and rinsed (or 3 cups cooked beans)
- 3 leaves sage chopped
- 1 teaspoon salt or to taste
- 1 stalk celery finely chopped
- 2 tablespoons extra virgin olive oil plus more for garnish
- 1 sprig rosemary
- 2 twists of black pepper and ¼ teaspoon red pepper flakes
Instructions
- Heat extra virgin olive oil in a large skillet or Dutch oven. Sauté the chopped onion, carrot, and celery for about three minutes.
- Incorporate the grated garlic, sage, rosemary, bay leaves, and tomato paste. Stir continuously and cook for two minutes to release their aromas.
- Add the drained beans, vegetable broth, and crushed tomatoes. Season with salt, black pepper, and red pepper flakes. Let it simmer over medium heat for 15 minutes. If desired, blend a portion of the beans using an immersion blender to achieve a creamier texture.
- Mix in the pasta and continue simmering for 10–12 minutes until the pasta reaches an al dente texture. Adjust with additional broth if a thinner consistency is preferred.
- Serve hot, garnished with a drizzle of extra virgin olive oil. Optionally, top with grated Parmesan cheese for added richness.
Notes
Adjust the soup’s consistency to your liking by varying the amount of broth.
This dish pairs beautifully with crusty bread or a side salad.