Hey there, friend! So, I’m about to spill the beans (pun intended) on my all-time favorite soup recipe: Pasta e Fagioli. Now, don’t get me wrong, I love a good gourmet meal as much as the next person, but sometimes you just need something warm and hearty, especially when it’s pouring rain outside and your only plan is to binge-watch your favorite series.
Why You’ll Love This
I whip this up when I need a little comfort in a bowl. My family goes absolutely nuts for it, particularly after a long day when everyone’s grumbly and the fridge seems empty. It’s like magic how a few pantry staples can turn into a meal that makes everyone at the table go, ‘Mmm!’ Plus, it’s one of those dishes where even messing up a little somehow makes it taste better (don’t ask me how, it just does!).
Ingredients
- 2 tablespoons olive oil (or butter, if you’re feeling indulgent)
- 1 onion, chopped
- 2 carrots, diced (or grated if you’re in hurry!)
- 2 celery stalks, sliced
- 3 cloves garlic, minced (I like to go heavy on the garlic)
- 1 can (400g) of diced tomatoes (or fresh if you’re feeling fancy)
- 1 can (400g) of cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth (honestly, I use whatever’s in the cupboard)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini or elbow; or any shape you have handy)
- Grated Parmesan cheese, for serving (my grandma’s rule: the more, the merrier)
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they’re soft and the kitchen smells amazing (about 5-7 minutes).
- Add the garlic and cook for another minute. Don’t worry if it looks like a colorful mess right now—that’s exactly how it should be.
- Stir in the tomatoes, beans, broth, oregano, and basil. Bring it to a simmer and let it bubble away for about 15 minutes. This is where I usually sneak a taste to see if I need more salt.
- Add the pasta and cook until tender, about 10 minutes. You might think it looks too thin, but the pasta will soak up the goodness.
- Serve hot, topped with Parmesan cheese. Enjoy watching everyone’s faces light up!
Notes
After making this about a million times, I realized it was better to let the soup sit for a bit before serving. It gets thicker and the flavors just marry together beautifully (like a good stew).
Variations
Once, I tried adding zucchini, thinking it would be a great addition. It wasn’t. But throwing in some cooked sausage or pancetta? Game changer! Just avoid adding anything too watery.
Equipment
You’ll need a good pot. If you don’t have one, a large saucepan works too—just be careful not to splash everywhere (I learned that the hard way!).
Storage
This soup keeps well in the fridge for about 3 days, though honestly, in my house, it never lasts more than a day. If you do manage to have leftovers, just add a splash of water or broth when reheating because the pasta can get a bit thirsty.
Serving Suggestions
We always serve it with crusty bread, usually something hearty like sourdough. My son likes to dip his bread in the soup (and I can’t blame him, it’s delicious).
Pro Tips
I once tried rushing the simmering step and regretted it because the flavors didn’t get a chance to meld. Take your time here; it really makes a difference!
FAQ
- Can I freeze this soup? Sure thing! Just make sure to leave out the pasta until reheating, otherwise, it turns to mush.
- What if I don’t have chicken broth? No worries, you can use water and a bouillon cube—still tasty!
- How do I make it vegetarian? Simply swap the chicken broth for veggie broth and check your cheese for any animal rennet.
Hope you enjoy making this as much as I do! Check out Serious Eats for more cooking inspiration or visit Simply Recipes if you’re looking to diversify your meal rotation.