Pasta e Fagioli Soup Recipe

Introduction

There’s something undeniably comforting about a warm bowl of soup, especially when the days grow shorter and the evenings turn crisp. But some soups are more than just comfort food – they are a journey, a story in a spoon. Pasta e Fagioli, or “pasta and beans” soup, is precisely that for my family. From the first time I simmered the humble ingredients in my kitchen, the aroma alone transported us to a cozy trattoria in the Italian countryside. This isn’t just a soup; it’s a hug in a bowl, a testament to simple ingredients transformed into something extraordinary. My kids, usually picky eaters, devour it with gusto, and my partner always asks for seconds. This rustic Italian soup has become a weeknight staple, not only because it’s incredibly easy and affordable to make, but because it truly nourishes the soul. Forget fancy ingredients and complicated techniques; this Pasta e Fagioli recipe is all about honest, hearty flavors that sing of home and tradition. Get ready to experience the magic of Italian cucina povera – you’ll be amazed at how much flavor you can coax from such humble beginnings.

Ingredients: The Heart of Rustic Italian Flavor

The beauty of Pasta e Fagioli lies in its simplicity. Each ingredient plays a vital role, building layers of flavor that culminate in a rich and satisfying soup. Here’s what you’ll need to create this authentic Italian classic:

• ½ medium onion: ($0.08) The aromatic base of our soup. A yellow or white onion will work perfectly, providing a foundational sweetness that mellows beautifully as it cooks.
• 1 medium carrot, peeled: ($0.16) Carrot adds a touch of sweetness and vibrant color to the soup. Peeling is optional, but it ensures a smoother texture in the final dish.
• 1 celery stalk, leaves removed: ($0.13) Celery contributes a savory depth and aromatic complexity, forming the classic Italian soffritto base along with onion and carrot. While the leaves are removed in this recipe, don’t discard them! They can be saved for flavoring stocks or broths.
• 2 tablespoons olive oil: ($0.20) Essential for sautéing the vegetables and building flavor. Opt for extra virgin olive oil for the best taste and health benefits. Olive oil is a cornerstone of Mediterranean cuisine, lending a fruity and slightly peppery note.
• 2 cloves of garlic: ($0.08) Garlic provides a pungent and savory punch. Fresh garlic is crucial for this recipe; avoid garlic powder for the most authentic flavor. We’ll use whole cloves initially to infuse the oil before removing them, ensuring a subtle garlic flavor throughout the soup without being overpowering.
• 2 (15 oz / 425 grams / about 3 cups) cans of borlotti (can sub pinto) or cannellini (can sub great Northern) beans, do not drain: ($1.56) Beans are the star of Pasta e Fagioli, providing protein, fiber, and a creamy texture. Borlotti beans, with their creamy texture and slightly nutty flavor, are traditional, but cannellini (white kidney beans) or pinto beans are excellent substitutes. Crucially, do not drain the beans. The liquid from the can is starchy and contributes significantly to the soup’s creamy consistency and thickness.
• 1 cup (250 ml) crushed tomatoes: ($0.34) Crushed tomatoes add acidity, sweetness, and a vibrant red hue to the soup. Good quality crushed tomatoes will make a difference in the final flavor. You can also use diced tomatoes, but crushed tomatoes blend more seamlessly into the broth.
• Water as necessary: ($0.00) Water is used to adjust the consistency of the soup. We’ll add just enough to cover the vegetables initially and then more as needed to cook the pasta and reach our desired thickness.
• 8.8 oz (250 grams / 1.5 cups) short pasta such as ditalini: ($0.65) Short pasta shapes like ditalini, small shells, or elbow macaroni work best in Pasta e Fagioli. Ditalini, resembling tiny thimbles, are particularly traditional. The pasta cooks directly in the soup, absorbing the flavorful broth and contributing to its hearty texture.
• 1 teaspoon salt or to taste: ($0.03) Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Adjust to your preference; it’s always best to start with less and add more as needed.
• ½ tablespoon dark miso paste (optional, adds umami. See note): ($0.17) While optional, dark miso paste is a secret weapon for adding depth and umami to vegetarian dishes. It enhances the savory flavors of the soup without making it taste “miso-y.” A little goes a long way in enriching the overall flavor profile.
• Pepper to taste: ($0.03) Freshly ground black pepper adds a final layer of warmth and spice. Season generously to your liking.

Ingredient Spotlight: The Power of Humble Components

• Beans: The heart and soul of Pasta e Fagioli. Beans are not only budget-friendly but also packed with nutrients. They provide plant-based protein, fiber, and essential minerals, making this soup a truly nourishing meal. Using canned beans is a convenient shortcut, but if you prefer, you can cook dried beans from scratch. Remember to soak dried beans overnight and cook them until tender before adding them to the soup.
• Pasta: Short pasta shapes are ideal for soups as they cook quickly and distribute evenly throughout the broth. Ditalini, in particular, are designed to capture the flavorful liquid, making each bite a burst of deliciousness. For a gluten-free option, you can use gluten-free short pasta or even omit the pasta altogether for a thicker bean stew.
• Soffritto: The finely minced onion, carrot, and celery sautéed in olive oil form the foundation of countless Italian dishes. This aromatic base, known as soffritto, builds layers of flavor and richness that are essential to authentic Italian cooking. Taking the time to properly sweat the vegetables is key to developing depth of flavor in the soup.
• Miso Paste: While not traditionally Italian, the addition of dark miso paste is a clever trick to enhance the umami in this vegetarian soup. Umami, the fifth taste, adds a savory richness that elevates the overall flavor profile and makes the soup even more satisfying. If you don’t have miso paste, you can omit it, but it’s a worthwhile addition if you’re looking for an extra layer of depth.

Instructions: Crafting Authentic Pasta e Fagioli Step-by-Step

Making Pasta e Fagioli is surprisingly straightforward, and the reward is a deeply flavorful and comforting soup. Follow these simple steps to create your own taste of Italy:

1. Prepare the Soffritto: Begin by roughly chopping the onion, carrot, and celery. The key to a smooth and flavorful broth is to mince these vegetables very finely. You can achieve this using a food processor by pulsing them until they are almost paste-like. Alternatively, if you prefer to mince by hand, ensure they are diced as finely as possible. This fine mincing allows the vegetables to melt into the stock, creating a velvety texture and infusing the broth with their aromatic essence.
2. Infuse the Oil with Garlic: Place the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the two whole cloves of garlic to the oil. Gently fry the garlic for about 2 minutes, or until it begins to soften and become fragrant, but be careful not to let it brown or burn, as this will impart a bitter taste. Infusing the oil with garlic in this way releases its aromatic compounds, creating a flavorful base for the soffritto.
3. Sweat the Vegetables: Add the finely minced vegetables (onion, carrot, and celery) to the pot with the garlic-infused oil. “Sweat” the vegetables by cooking them gently over medium-low heat, stirring occasionally, for about 10 minutes, or until they are very soft and translucent. Sweating allows the vegetables to release their moisture and soften without browning, developing their sweetness and mellowing their flavors. This step is crucial for building a flavorful foundation for the soup.
4. Introduce the Beans and Tomatoes: Add the two cans of beans with their liquid to the pot. As mentioned earlier, the bean liquid is essential for thickening the soup and adding creaminess. If you are concerned about the bean liquid, you can rinse the beans, but you will lose some of the soup’s signature texture. Next, add the crushed tomatoes and enough water to just cover the vegetables and beans – about 1 cup (250 ml). The water helps to create a broth base and allows the flavors to meld together.
5. Simmer and Develop Flavor: Bring the soup to a gentle simmer over medium-low heat. Simmer for 15 minutes, stirring frequently to prevent the beans from sticking to the bottom of the pot. Simmering allows the flavors to meld and deepen, creating a richer and more complex soup. Stirring is important, especially with beans, as they can easily settle and stick to the bottom of the pot, potentially scorching.
6. Create the Bean Puree: Remove the two whole garlic cloves from the pot and discard them. Using a ladle, transfer one ladleful (about ½ cup / 125 ml) of beans along with some of the liquid from the pot to a food processor or a tall cup suitable for an immersion blender. Blitz the beans until you have a smooth puree. This bean puree is the secret to the creamy texture of Pasta e Fagioli. It acts as a natural thickener, creating a rich and velvety broth without the need for cream or other thickening agents.
7. Add the Puree, Pasta, and Seasoning: Pour the bean puree back into the pot with the rest of the soup. Add the pasta, salt, and enough water to cover the pasta – about 2 cups (500 ml). Ensure the pasta is submerged in the liquid so it cooks evenly. The amount of water may vary depending on the type of pasta and your desired soup consistency.
8. Cook the Pasta and Thicken: Simmer the soup until the pasta is cooked al dente, stirring frequently to prevent sticking. This usually takes about 8-10 minutes, depending on the type of pasta. Add more water if necessary to maintain your desired soup consistency as the pasta cooks and absorbs liquid. Continue to stir frequently to ensure the pasta doesn’t stick to the bottom of the pot.
9. Optional Umami Boost (Miso Paste): If using miso paste, take a small bowl and spoon in the miso paste. Ladle a few tablespoons of the hot soup broth over the miso paste and stir to dissolve it completely. This step is crucial for incorporating the miso evenly and preventing clumps. Once dissolved, add the miso mixture to the soup and stir to combine. The miso paste will add a subtle umami depth that enhances the overall flavor of the soup.
10. Adjust Consistency and Serve: Adjust the consistency of the soup to your liking. If you prefer a thinner soup, add a little more water, about ½ cup (125 ml) at a time, until you reach your desired consistency. Remember that Italian Pasta e Fagioli is traditionally quite thick, almost stew-like. If the soup is too thin, let it sit for a few minutes after cooking, as it will thicken up naturally as the pasta absorbs more liquid. Serve immediately while the pasta is al dente and before it absorbs too much of the broth. Italian tradition often calls for a drizzle of extra virgin olive oil and a generous grind of black pepper over each bowl just before serving.

Nutrition Facts: A Wholesome and Satisfying Meal

This Pasta e Fagioli soup is not only delicious but also packed with nutrients, making it a healthy and satisfying meal option.

• Servings: 5
• Calories: 409kcal per serving (approximate)

Approximate Nutritional Breakdown per Serving:

• Protein: 20g (Excellent source of plant-based protein from beans and pasta)
• Fiber: 15g (High in dietary fiber, promoting digestive health and satiety)
• Fat: 12g (Healthy fats from olive oil, contributing to heart health)
• Carbohydrates: 60g (Energy-providing carbohydrates from pasta and beans)

This soup is a good source of:

• Iron: From beans and tomatoes, important for energy levels and oxygen transport.
• Folate: From beans and vegetables, crucial for cell growth and development.
• Potassium: From beans, tomatoes, and vegetables, essential for blood pressure regulation.
• Vitamin C: From tomatoes and vegetables, an antioxidant supporting immune function.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time: Quick and Easy Weeknight Dinner

Pasta e Fagioli is a fantastic choice for a weeknight meal because it comes together relatively quickly with minimal prep work.

• Prep Time: 5 minutes (primarily for chopping vegetables)
• Cook Time: 30 minutes (including simmering and pasta cooking)
• Total Time: 35 minutes (from start to finish, ready to serve)

This quick preparation time makes it ideal for busy weeknights when you need a nutritious and comforting meal on the table fast.

How to Serve: Enhancing Your Pasta e Fagioli Experience

Pasta e Fagioli is delicious on its own, but here are some serving suggestions to elevate your dining experience:

• Crusty Bread: Serve with slices of crusty Italian bread or baguette for dipping and soaking up the flavorful broth. Garlic bread would also be a fantastic accompaniment.
• Parmesan Cheese: Grate fresh Parmesan cheese over each bowl just before serving. The salty, umami-rich cheese complements the soup beautifully.
• Drizzle of Olive Oil: A drizzle of high-quality extra virgin olive oil over the finished soup enhances its richness and adds a peppery finish.
• Fresh Herbs: Garnish with fresh parsley or basil for a pop of freshness and color. Chopped rosemary or oregano would also be lovely.
• Red Pepper Flakes: For those who like a little heat, sprinkle a pinch of red pepper flakes over each serving.
• Side Salad: Serve alongside a simple green salad with a light vinaigrette to balance the richness of the soup.

Additional Tips: Mastering the Art of Pasta e Fagioli

Here are five extra tips to ensure your Pasta e Fagioli is a resounding success:

1. Use Quality Ingredients: While this is a humble soup, using good quality ingredients will elevate the flavor. Opt for good quality canned tomatoes, fresh vegetables, and extra virgin olive oil for the best results.
2. Don’t Skip the Soffritto: Taking the time to properly sweat the vegetables for the soffritto is crucial for building depth of flavor. Don’t rush this step.
3. Adjust Consistency to Your Preference: Pasta e Fagioli can be made thicker or thinner depending on your liking. Add more or less water to achieve your desired consistency. Remember it will thicken as it sits.
4. Make it Vegetarian or Vegan: This recipe is naturally vegetarian. To make it vegan, simply ensure your miso paste (if using) is vegan-friendly.
5. Make Ahead and Reheat: Pasta e Fagioli is a great make-ahead dish. The flavors actually deepen and improve overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if needed to thin the soup. Be aware that the pasta will continue to absorb liquid as it sits, so the soup will thicken upon reheating.

FAQ: Your Pasta e Fagioli Questions Answered

Q1: Can I use dried beans instead of canned beans?

A1: Yes, absolutely! Dried beans will enhance the flavor even further. You’ll need to soak 1 cup of dried beans (borlotti, cannellini, or pinto) overnight and then cook them until tender before starting the soup recipe. Use the bean cooking liquid in place of some of the water in the recipe for extra flavor.

Q2: Can I freeze Pasta e Fagioli soup?

A2: While you can freeze Pasta e Fagioli, the pasta texture may become softer upon thawing. For best results, freeze the soup before adding the pasta. When ready to serve, thaw the soup, bring it to a simmer, and then add the pasta and cook until al dente.

Q3: What if I don’t have miso paste? Can I still make the soup?

A3: Yes, you can definitely make the soup without miso paste. It’s an optional ingredient that enhances the umami but isn’t essential. The soup will still be delicious and flavorful without it. You could consider adding a Parmesan rind to the soup while it simmers for a similar umami boost, removing it before serving.

Q4: My soup is too thick! How do I thin it out?

A4: If your soup is too thick, simply add a little water or vegetable broth, a ½ cup at a time, until you reach your desired consistency. Stir well and simmer for a few minutes to allow the flavors to meld.

Q5: What other vegetables can I add to Pasta e Fagioli?

A5: While the classic recipe is simple, you can certainly add other vegetables. Consider adding diced zucchini, bell peppers, or spinach for extra nutrients and flavor. Add heartier vegetables like zucchini and bell peppers with the soffritto, and leafy greens like spinach towards the end of cooking so they wilt but retain some texture and color.

Enjoy making and savoring this authentic and comforting Pasta e Fagioli soup! It’s a true taste of Italy that’s sure to become a family favorite.

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