Here’s a classic and comforting recipe for Pasta Fagioli, a traditional Italian soup that’s hearty, nutritious, and full of flavor. It’s a perfect dish for cozy dinners and can easily be made vegetarian if preferred.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes (with juice)
- 4 cups vegetable or chicken broth
- 1/2 cup small pasta (ditalini, elbow, or any small pasta)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley or basil for garnish (optional)
Instructions:
1. Sauté the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, garlic, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the Tomatoes and Broth:
- Stir in the diced tomatoes (with juice) and the vegetable or chicken broth.
- Add the dried oregano, basil, red pepper flakes (if using), bay leaf, salt, and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
3. Cook the Pasta and Beans:
- Add the small pasta to the pot and cook for another 8-10 minutes, or until the pasta is al dente.
- Stir in the drained cannellini beans and let them heat through for 2-3 minutes.
4. Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes as needed.
- Remove the bay leaf before serving.
5. Serve:
- Ladle the Pasta Fagioli into bowls and garnish with grated Parmesan cheese and fresh parsley or basil, if desired.
- Serve with crusty bread for dipping.
Tips:
- Vegetarian Option: Use vegetable broth to keep the dish vegetarian.
- Beans: Cannellini beans are traditional, but you can use great northern beans or even chickpeas as a substitute.
- Pasta: If the pasta absorbs too much liquid while the soup sits, you can add more broth or water when reheating.
- Storage: Store leftovers in the fridge for up to 3 days. The soup may thicken as it cools, so add a bit of water or broth when reheating.
This Pasta Fagioli is a warm, hearty, and flavorful soup that’s perfect for any time of year. Enjoy!
