Description
Pasta e fagioli brings comfort and tradition straight from Italian kitchens, delivering rustic warmth in each spoonful. Savory beans, tender pasta, and rich broth combine to create a soul-satisfying meal you’ll crave during chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
- 1 cup small pasta shapes (such as ditalini or elbow macaroni)
- 1 can (14.5 ounces) crushed or diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Seasonings and Garnish:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Initiate the flavor foundation by warming olive oil in a spacious cooking vessel over moderate heat. Carefully introduce diced onions, carrots, and celery, allowing them to soften and release their aromatic essence for approximately 6-8 minutes.
- Incorporate minced garlic and gently sauté until its fragrant notes permeate the vegetable medley, creating a robust base for the upcoming culinary journey.
- Pour canned tomatoes into the pot, delicately breaking them down to create a rustic texture. Stream in broth, then enhance the liquid with bay leaf, thyme, rosemary, salt, and cracked black pepper.
- Allow the mixture to gently simmer for 15 minutes, permitting the herbs and seasonings to weave their complex flavors throughout the developing soup.
- Introduce kidney beans and selected pasta, stirring carefully to integrate all components. Maintain a gentle simmer, cooking until pasta reaches that perfect al dente consistency and beans are thoroughly warmed.
- Monitor the soup’s consistency, adding additional broth if the mixture appears too dense. For a luxuriously creamy texture, partially mash some beans and fold them back into the pot.
- Taste and calibrate seasonings, ensuring a harmonious blend of flavors. Extract bay leaf and any whole herb sprigs that remain.
- Transfer the steaming soup into serving bowls, crowning each portion with a sprinkle of fresh parsley and a generous dusting of Parmesan cheese, transforming a humble dish into a comforting culinary experience.
Notes
- Swap out traditional pasta for gluten-free alternatives like chickpea or lentil pasta to make the dish celiac-friendly and increase protein content.
- Cut cooking time by using pre-cooked or canned beans, ensuring they’re drained and rinsed thoroughly to reduce sodium levels.
- Create a richer broth by adding a Parmesan cheese rind during simmering, which infuses deeper umami flavors without extra effort.
- Transform the recipe into a vegetarian powerhouse by using vegetable broth and adding extra vegetables like zucchini or spinach for increased nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg