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Image of a bowl of Pasta Fagioli with a hunk of bread.

Pasta e Fagioli Soup


Description

Pasta e Fagioli - Tasty Italian soup recipe made with pasta and beans. Secret flavor booster takes this recipe to next level deliciousness!

Made with pantry staples and common vegetables you probably already have in house. This will be your new go to soup recipe that your whole family will be asking for on repeat. Add our secret flavor booster and some serve with some homemade garlic breadsticks and you'll be good to go for an easy weeknight dinner.

www.seannaskitchen.com


Ingredients

Units Scale
  • 1/2 cup Extra Virgin Olive Oil, Divided. 1/4 Cup for Cooking, and 1/4 Cup Reserved for Serving.
  • 1 cup Onion, Diced.
  • 2 Cloves Garlic, Minced.
  • 1 cup Carrots, Diced.
  • 1 cup Celery, Diced.
  • 1 cup Potatoes, Diced.
  • 1 Tablespoon Kosher Salt, to be sprinkled in bit by bit during each cooking step.
  • 1 Can of Cannellini Beans, Drained.
  • 1 Can of Diced Tomatoes, Drained.
  • 1 quart Cold Water.
  • 1 quart Beef Broth.
  • Small Parmesan Rind.
  • 8 ounces Ditalini Pasta, or Elbow Macaroni.
  • 1 Tablespoon Butter.
  • 1 cup Freshly Grated Parmigiano-Reggiano, Divided. 1/4 Cup for Cooking and 3/4 Cup Reserved for Serving.

Instructions

  1. Sauté Onion and Garlic.  Sauté Onion and Garlic in Extra Virgin Olive Oil, until just translucent.  Seasoning with a sprinkle of salt as they sauté.
  2. Add Vegetables.  Add Carrots, Celery, and Potatoes and sauté for 10 minutes, until vegetables are softened.  Seasoning again with another sprinkle of salt as they sauté.
  3. Add Tomatoes, Beans and Cold Water, Broth, and Remaining Salt and Pepper.  Add the Diced Tomatoes, Cannellini Beans, Cold Water, Beef Broth, and remaining Salt and Pepper to the pot and stir until combined.
  4. Simmer with Parmesan Rind. Bring the soup up to a low boil then reduce the heat to a simmer. Add the Parmesan Rind and simmer the soup for 45 - 60 Minutes, stirring occasionally.
  5. Remove Parmesan Rind and Blend. Remove the Parmesan Rind and partially blend the soup with an immersion blender, leaving some chunks of vegetable throughout.
  6. Cook the Pasta in the Soup. Bring the soup back up to a low boil and add the uncooked pasta to the soup.  Cook the pasta in the soup according to the time specified on the box of pasta, for approximately 10 minutes.
  7. Finishing Touches. Once the pasta is al denté or just soft enough to eat, turn off the heat.  Stir in the Butter and some Parmigiano-Reggiano until both are completely dissolved into the soup.
  8. Serve. Serve with a drizzle of Extra Virgin Olive Oil and a sprinkling of freshly grated Parmigiano-Reggiano over the top.  Enjoy!

Notes

  • Using Dried Beans - If using dried beans, make sure you soak them overnight in unsalted water. Cover the dried beans enough water (about 2 inches above the beans) to keep the beans covered once they expand in the water. Drain them in a colander the next day. Measure out 1 cup of soaked beans for use in this recipe.
  • Meatless, or Vegetarian Option.  More often than not, I omit the beef broth altogether and just use water. It's just as good.
  • Parmesan Rind - This is the secret flavor booster of this tasty soup. Parmesan Rind adds a savory depth of flavor that is just incredibly tasty.
  • Add more water or broth if necessary. Sometimes, evaporation during the cooking process or absorption of the liquid by the pasta causes the soup to become too thick. Just add a little more liquid if this happens.
  • Prep Time: 15 Minutes
  • Cook Time: 45 minutes
  • Category: Soup and Chili
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 Cup
  • Calories: 364
  • Sugar: 3.4 g
  • Sodium: 849.8 mg
  • Fat: 19.8 g
  • Carbohydrates: 37.6 g
  • Protein: 10.9 g
  • Cholesterol: 15 mg

Keywords: Pasta e Fagioli, Pasta e Fagioli Soup, Pasta Fazool

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