Pasta e Fagioli — A Hearty Italian Classic with Timeless Comfort

By Muhammad Faizan

Servings

4–6 servings

Ingredients For Pasta e Fagioli — A Hearty Italian Classic with Timeless Comfort

Base

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3–4 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme (or rosemary)

  • 1 bay leaf

Tomato & Bean Base

  • 1 can (14–15 oz) crushed tomatoes

  • 4 cups vegetable or chicken broth

  • 2 cans (15 oz) cannellini or borlotti beans, drained and rinsed (divide in half—one half blended)

Pasta

  • 1 cup small pasta (ditalini, small elbows, or small shells)

Finishing

  • Salt and pepper, to taste

  • ¼ cup grated Parmesan cheese (plus more for serving)

  • Fresh parsley or basil, chopped

  • Olive oil for drizzling

Instructions

  1. Sauté the aromatics:
    Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook 1 minute more.

  2. Add herbs:
    Stir in oregano, thyme, and the bay leaf, letting them bloom for 30 seconds.

  3. Build the tomato-bean base:
    Add crushed tomatoes, broth, and one can of beans. Bring to a gentle simmer.

  4. Blend to thicken (optional but recommended):
    Blend the second can of beans with ½ cup of the soup liquid until smooth. Add back to the pot for a naturally creamy texture.

  5. Cook the pasta:
    Add pasta directly to the soup and simmer 10–12 minutes until al dente, stirring occasionally to prevent sticking.

  6. Finish:
    Remove bay leaf. Season with salt and pepper. Stir in Parmesan and a splash of olive oil.

  7. Serve:
    Spoon into bowls and top with fresh parsley or basil, extra Parmesan, and a drizzle of olive oil.

Notes

  • Adding blended beans gives the soup its classic creamy richness without cream.

  • The soup thickens significantly as it rests; add extra broth if reheating.

  • For a vegetarian version, use vegetable broth; omit Parmesan or use a rennet-free version for strict vegetarian diets.

Tips for the Best Pasta e Fagioli

  • Cook pasta in the soup to absorb flavor—unless making ahead, then cook pasta separately to avoid over-softening.

  • Use borlotti (cranberry) beans for a more traditional northern Italian flavor.

  • For depth, add a Parmesan rind during simmering and remove before serving.

  • Make it smoky by adding a little smoked paprika or pancetta if you’re not vegetarian.

  • Freeze without pasta—frozen pasta becomes mushy; add fresh when reheating.

Nutritional Information (per serving, approx.)

  • Calories: 320

  • Protein: 14 g

  • Carbohydrates: 48 g

  • Fat: 8 g

  • Fiber: 11 g

  • Sodium: ~720 mg (varies by broth and salt added)

Health Benefits

  • High in fiber from beans and vegetables—great for digestion and fullness.

  • Rich in plant-based protein, especially when using cannellini beans.

  • Low in saturated fat yet filling.

  • Packed with vitamins (A, C, and K) from vegetables and tomatoes.

  • Great for heart health, thanks to olive oil and beans.

Q & A

Q: Can I use fresh tomatoes instead of canned?

Yes. Use about 4–5 fresh tomatoes, diced. You may need to cook them slightly longer to deepen the flavor.

Q: What pasta shapes work best?

Small, quick-cooking shapes like ditalini, orzo, small elbows, or small shells.

Q: Can I make this gluten-free?

Absolutely—use gluten-free pasta or substitute rice or quinoa.

Q: How long does it keep?

Up to 4 days in the fridge. Add a splash of broth when reheating.

Q: Can I freeze it?

Yes, but freeze without the pasta. Add fresh cooked pasta when serving.

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