Pasta e Fagioli Soup
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.
Servings: 8 Servings
Calories: 383kcal
Equipment
Ingredients
- ½ cup olive oil divided. ¼ cup for cooking, and ¼ cup reserved for serving.
- 1 cup onion diced
- 2 cloves garlic minced
- 1 cup carrot diced
- 1 cup celery diced
- 1 cup potato diced
- 1 tablespoon kosher salt to be sprinkled in bit by bit during each cooking step.
- 15 ounces cannellini beans drained
- 14.5 ounces canned tomatoes diced, drained
- 1 quart water. cold
- 1 quart beef broth
- parmesan rind
- 8 ounces pasta ditallini or elbow macaroni
- 1 tablespoon butter
- 1 cup parmesan cheese grated, divided. ¼ cup for cooking and ¾ cup reserved for serving.
Instructions
- Sauté Onion and Garlic. Sauté onion and garlic in olive oil, until just translucent. Seasoning with a sprinkle of salt as they sauté.
- 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.
- Add Tomatoes, Beans and Cold Water, Broth, and Remaining Salt and Pepper. Toss in diced tomatoes, beans, cold water, beef broth, salt, and pepper.
- Simmer with parmesan rind. Bring to a boil, then reduce heat. Add a Parmesan rind and simmer for 45-60 minutes.
- Blend (kind of). Remove the rind and partially blend the soup with an immersion blender.
- Cook the Pasta in the Soup. Bring back to a boil and add uncooked pasta. Cook for about 10 minutes.
- Finishing Touches. Turn off heat, add butter and Parmesan cheese, and stir until melted.
- Serve. Serve with a drizzle of olive oil and a sprinkling of freshly grated Parmigiano-Reggiano over the top. Enjoy!
Video
Notes
Top Tips
- Add a 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.
Nutrition
Calories: 383kcal | Carbohydrates: 42g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 1693mg | Potassium: 474mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2943IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 3mg
