Name: Pasta e Fagioli Soup Recipe
Ingredients: 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.; 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.

Ingredients

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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.

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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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 409kcal
Carbohydrates: 60g
Fiber: 15g
Protein: 20g