Italian Pasta e Fagioli Recipe

Whenever I think of comfort food, Italian Pasta e Fagioli Recipe immediately comes to mind. This dish reminds me of chilly winter evenings spent huddled around the dining table, savoring each bite of warm, hearty soup. As a child, my grandmother would whip up this classic Italian recipe, filling our home with the irresistible aroma of simmering beans and fresh herbs. The delightful combination of tender pasta, creamy beans, and rich broth creates a symphony of flavors that warms the heart and soul. It’s more than just a meal; it’s a cherished memory and a tradition I love to carry on. Making Italian Pasta e Fagioli Recipe brings a sense of nostalgia, transporting me back to those fulfilling family gatherings. There’s something magical about stirring this soup on the stove, watching as each ingredient melds together to create a comforting bowl of goodness. Whether you’re serving it on a snowy evening or just craving something hearty and delicious, this recipe is a must-try!

Key Ingredients for Italian Pasta e Fagioli Recipe

The beauty of Italian Pasta e Fagioli Recipe lies in its simple yet flavorful ingredients. Each component plays a crucial role in creating the rich and hearty comforting soup we all love. The combination of cannellini beans, pasta, and aromatic herbs forms a delightful harmony, creating a dish that nourishes both body and soul.

• Extra Virgin Olive Oil – This rich oil adds depth and flavor, serving as the perfect base for your sautéed ingredients.
• Yellow Onion – A must-have for any soup, onion brings sweetness and complexity to the broth.
• Garlic – Freshly minced garlic infuses the dish with a bold flavor that elevates the entire recipe.
• Fresh Rosemary – This fragrant herb adds a lovely earthiness that complements the beans perfectly.
• Smoked Paprika – Offering a hint of smokiness, paprika adds warmth and depth to the soup.
• Cannellini Beans – Creamy and filling, these beans are the star of the show, providing protein and fiber.
• Vegetable Broth – A flavorful broth serves as the soup’s foundation, enhancing all the ingredients’ natural flavors.
• Crushed Tomatoes – These tomatoes bring acidity and brightness, balancing the soup’s flavors.
• Pasta Shells – Small pasta shells absorb the delicious broth while adding a satisfying texture to the dish.
• Kosher Salt – Enhancing the flavors, this salt is essential for seasoning the soup.
• Black Pepper – Freshly ground black pepper adds a subtle heat to the overall flavor.
• Grated Parmesan – For those who enjoy cheese, a sprinkle of parmesan on top brings a wonderful richness.
• Crushed Red Pepper Flakes – Adding a pinch of these flakes will give your soup a delightful kick.

The Method for Italian Pasta e Fagioli Recipe

Preparing Italian Pasta e Fagioli Recipe is a rewarding experience that fills your kitchen with inviting aromas. Follow these steps to create your own bowl of hearty goodness. Each step is crafted with care, ensuring the best flavors come together in perfect harmony.

1. Set a large soup pot over medium-low heat. Add extra virgin olive oil. You’ll know it’s ready when the oil shimmers gently in the pot, indicating it’s hot enough to sauté.
2. When the oil is hot, add the diced yellow onion. Allow it to sauté until it becomes soft and translucent, usually about eight minutes. Stir occasionally to prevent it from browning.
3. Next, add the minced garlic, fresh rosemary, and smoked paprika to the pot. Sauté for another minute, stirring constantly. The garlic should become fragrant but not browned, so keep an eye on it!
4. Now, it’s time to add two cans of cannellini beans to the pot, liquid included. The beans will add creaminess and help thicken the broth.
5. Using an immersion blender, carefully puree the mixture directly in the pot. This step is crucial, as it creates a silky-smooth base for your soup. If you don’t have an immersion blender, you can transfer the mixture to a regular blender and return it to the pot.
6. Drain the remaining can of cannellini beans and add them to the pot, along with vegetable broth, crushed tomatoes, one teaspoon of kosher salt, and a quarter teaspoon of black pepper. Increase the heat to medium-high and bring the mixture to a gentle boil.
7. Once boiling, add the small pasta shells to the pot. Ensure they’re evenly dispersed in the broth. Cook until al dente, which typically takes about eight minutes, but refer to the package directions for the precise timing.
8. After cooking, taste the soup. This is your chance to adjust the seasoning. Add more salt and pepper as desired. The flavor should sing!
9. Ladle the soup into bowls and finish with a drizzle of olive oil. For those who enjoy it, sprinkle with grated parmesan or a vegan alternative, and a dash of crushed red pepper flakes if you like a bit of heat. Don’t forget to serve with crusty bread!

Tips and Tricks about Italian Pasta e Fagioli Recipe

Here are some helpful tips to ensure your Italian Pasta e Fagioli Recipe turns out perfectly every time. With a few clever tricks, you can elevate your dish to new heights.

• Storage: Store leftovers in an airtight container in the fridge. They’ll last up to four days, perfect for lunch or dinner.
• Freezing: To freeze, make the soup without the pasta. Transfer it to an airtight container, let it cool, and store it in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stove, adding the pasta just before serving.
• Pairing: Serve Italian Pasta e Fagioli Recipe with crusty bread for a complete meal. A side salad can also complement the dish well.
• Customization: Feel free to add other vegetables or spices to suit your taste. Carrots or spinach can be great additions!
• Meal Prep: This soup is perfect for meal prep. Make a big batch and enjoy it throughout the week.

Pairing Suggestions for Italian Pasta e Fagioli Recipe

When it comes to serving Italian Pasta e Fagioli Recipe, think about how to enhance the overall dining experience. Here are some delightful ideas:

• Crusty Bread: A warm loaf of crusty bread is the perfect accompaniment. Use it to soak up the rich broth.
• Salad Pairing: A simple mixed greens salad with a light vinaigrette balances the soup’s richness beautifully.
• Cheese Options: Consider serving with additional grated parmesan on the side. It allows guests to customize their servings.
• Occasions: This dish is wonderful for family gatherings, cozy dinners at home, or even meal prepping for the week ahead.
• Seasonal Serving: Perfect for winter evenings, it can also be enjoyed in fall when hearty meals are in demand.
• Storage Tips: Store any leftovers in the fridge for up to four days. Reheat gently on the stove to enjoy!

FAQ

Conclusion

The Italian Pasta e Fagioli Recipe is a warm embrace in a bowl, bringing together comforting flavors and wholesome ingredients. It’s simple yet packed with character, making it a perfect choice for any meal. I encourage you to try your hand at making this delicious soup; not only will you enjoy it, but it’ll also bring a sense of nostalgia and tradition to your table. So grab your ingredients and start cooking this delightful dish tonight!

Italian Pasta e Fagioli Recipe

The ultimate comfort food, Italian Pasta e Fagioli Recipe combines creamy beans, tender pasta, and aromatic herbs for a heartwarming meal. Perfect for chilly nights, this easy weeknight dinner will satisfy your cravings and warm your soul. Try it tonight, and feel the magic of Italian flavors!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: Italian

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup Extra Virgin Olive Oil
• 1/2 medium Yellow Onion diced [about 1 cup]
• 3 medium Cloves Garlic minced
• 2 teaspoons Fresh Rosemary minced
• 1 1/2 teaspoons Smoked Paprika
• 3 cans Cannellini Beans (3 15-ounce cans for a total of 45 ounces)
• 6 cups Slow-Sodium Vegetable Broth
• 1 cup Crushed Tomatoes (canned crushed tomatoes)
• 2 cups Small Pasta Shells (uncooked; can substitute medium size or any other pasta shape you like)
• 1 teaspoon Kosher Salt ( + more to taste)
• 1/4 teaspoon Freshly Ground Black Pepper ( + more to taste)
• More Olive Oil for drizzling
• Grated Parmesan (for non-vegans, or use vegan parmesan)
• Crushed Red Pepper Flakes

Equipment

• Large Pot
• Cutting Board
• Blender
• Grater
• Wooden Spoon
• Mixing Bowl

Method

 

1. Set a large soup pot over medium-low heat. Add extra virgin olive oil. You’ll know it’s ready when the oil shimmers gently in the pot, indicating it’s hot enough to sauté.
2. When the oil is hot, add the diced yellow onion. Allow it to sauté until it becomes soft and translucent, usually about eight minutes. Stir occasionally to prevent it from browning.
3. Next, add the minced garlic, fresh rosemary, and smoked paprika to the pot. Sauté for another minute, stirring constantly. The garlic should become fragrant but not browned, so keep an eye on it!
4. Now, it’s time to add two cans of cannellini beans to the pot, liquid included. The beans will add creaminess and help thicken the broth.
5. Using an immersion blender, carefully puree the mixture directly in the pot. This step is crucial, as it creates a silky-smooth base for your soup. If you don’t have an immersion blender, you can transfer the mixture to a regular blender and return it to the pot.
6. Drain the remaining can of cannellini beans and add them to the pot, along with vegetable broth, crushed tomatoes, one teaspoon of kosher salt, and a quarter teaspoon of black pepper. Increase the heat to medium-high and bring the mixture to a gentle boil.
7. Once boiling, add the small pasta shells to the pot. Ensure they’re evenly dispersed in the broth. Cook until al dente, which typically takes about eight minutes, but refer to the package directions for the precise timing.
8. After cooking, taste the soup. This is your chance to adjust the seasoning. Add more salt and pepper as desired. The flavor should sing!
9. Ladle the soup into bowls and finish with a drizzle of olive oil. For those who enjoy it, sprinkle with grated parmesan or a vegan alternative, and a dash of crushed red pepper flakes if you like a bit of heat. Don’t forget to serve with crusty bread!

Notes

• Storage: Store leftovers in an airtight container in the fridge. They’ll last up to four days, perfect for lunch or dinner.
• Freezing: To freeze, make the soup without the pasta. Transfer it to an airtight container, let it cool, and store it in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stove, adding the pasta just before serving.
• Pairing: Serve Italian Pasta e Fagioli Recipe with crusty bread for a complete meal. A side salad can also complement the dish well.
• Customization: Feel free to add other vegetables or spices to suit your taste. Carrots or spinach can be great additions!
• Meal Prep: This soup is perfect for meal prep. Make a big batch and enjoy it throughout the week.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.