Pasta e Fagioli (Pasta Fazool) Recipe
Pasta e Fagioli, or “Pasta Fazool” in its Americanized form, is a classic Italian dish that translates to “pasta and beans.” Originally a peasant dish, this simple, hearty meal combines tender beans, small pasta, and a rich tomato-based broth. Its appeal lies in its flexibility, where ingredients can be tailored based on personal preferences or regional variations. Traditionally, it’s made with cannellini beans, though you can also use other white beans like Great Northern or navy beans. This version offers a rich, flavorful dish that can be made with or without meat.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow)
- 1/4 cup tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
Optional Add-ins:
- 1/4 cup freshly grated Parmesan cheese, for garnish
- 1/4 cup fresh parsley, chopped, for garnish
- Crusty bread for serving
Instructions:
Step 1: Prepare the Vegetables
Begin by prepping all the vegetables. Dice the onion, celery, and carrot into small, uniform pieces so they cook evenly. Mince the garlic and set everything aside.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Season with a pinch of salt to help draw out the moisture from the vegetables. Sauté them for about 5-7 minutes, or until they are soft and the onion becomes translucent. Stir occasionally to prevent burning.
After the vegetables have softened, add the minced garlic and sauté for another minute until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Step 3: Build the Base
Once the aromatics are ready, stir in the tomato paste. This will give the soup a deeper tomato flavor and a beautiful color. Cook the paste with the vegetables for 2 minutes, stirring constantly to prevent it from sticking to the bottom of the pot.
Now, pour in the diced tomatoes, including their juices. Stir to combine. Let the mixture simmer for 3-5 minutes to allow the flavors to meld.
Step 4: Add the Broth and Herbs
Next, pour in the chicken or vegetable broth. This is where the soup will get its body and depth of flavor. Stir to combine, making sure to scrape up any browned bits at the bottom of the pot, which will add even more flavor.
At this point, add the dried oregano, thyme, and red pepper flakes if you’re using them. Bring the soup to a simmer and let it cook for about 10-15 minutes, giving the flavors time to develop.
Step 5: Add the Beans and Pasta
Once the soup has simmered and the flavors have deepened, add the rinsed cannellini beans. Stir to combine and let them warm through for about 5 minutes.
Now, it’s time to cook the pasta. You have two options: you can cook the pasta directly in the soup, or you can cook it separately. Cooking the pasta directly in the soup will allow it to absorb more flavor, but it will also thicken the broth as the starch from the pasta is released. If you prefer a thinner broth, cook the pasta separately and then add it to the soup just before serving.
If cooking the pasta in the soup, add the ditalini or elbow pasta and cook until al dente, usually 8-10 minutes. Stir the soup frequently to prevent the pasta from sticking to the bottom.
Step 6: Adjust Seasoning
Once the pasta is cooked, taste the soup and adjust the seasoning. Add salt and pepper as needed. If the soup is too thick for your liking, you can add a bit more broth or water to reach your desired consistency.
Step 7: Serve and Garnish
Ladle the Pasta e Fagioli into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve with crusty bread on the side for dipping. The cheese adds a salty, savory note to the dish, while the parsley provides a fresh, herbaceous finish.
Optional Variations:
- Meaty Addition: If you prefer a heartier soup, you can add pancetta or Italian sausage at the start. Brown the meat before adding the vegetables for a richer, more robust flavor.
- Vegetarian Option: To make this soup vegetarian or vegan, simply use vegetable broth instead of chicken broth and skip any meat additions.
- Thicker or Thinner: For a thicker, stew-like consistency, mash some of the beans before adding them to the soup. For a thinner broth, add more stock or water as needed.
Storage and Reheating:
Pasta e Fagioli keeps well in the fridge for up to 4 days. If you plan to store leftovers, it’s best to keep the pasta separate from the soup to avoid it getting too mushy. When reheating, you can add a little water or broth to loosen it up, as the pasta will continue to absorb liquid.
Conclusion:
Pasta e Fagioli is the ultimate comfort food. It’s simple, nourishing, and packed with flavor, making it perfect for a cozy dinner or a make-ahead meal for the week. Whether you enjoy it as a vegetarian dish or add some sausage for an extra kick, this traditional Italian soup will warm you up from the inside out.