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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Soup and Chili
Cuisine: Italian
Keyword: Pasta e Fagioli Soup, pasta fagioli recipe, pasta fagioli soup recipe, pasta fagioli with potatoes
1cupparmesan cheeseGrated. 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. Add the diced tomatoes, cannellini beans, cold water, beef broth, and remaining salt and pepper to the pot and stir until combined.
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.
Remove parmesan rind and blend. Remove the parmesan rind and partially blend the soup with an immersion blender, leaving some chunks of vegetable throughout.
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.
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.
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.