Pasta e Fagioli, also known as Pasta Fagioli or Pasta Fazool, is a traditional Italian dish with a rich history and widespread popularity. The name itself translates to “pasta and beans,” highlighting the two key ingredients that form the heart of this comforting soup. Its origins can be traced back to the rural regions of Italy, where it served as a humble and nourishing meal for farmers and peasants.
The flavor profile of Pasta e Fagioli is a delightful combination of hearty beans, flavorful vegetables, aromatic herbs, and perfectly cooked pasta. The base of the soup typically consists of sautéed onions, garlic, carrots, and celery, creating a savory foundation for the dish. Diced tomatoes add a touch of acidity and depth, while dried oregano and basil infuse the soup with aromatic notes. The addition of red pepper flakes lends a gentle heat, but it can be omitted for those who prefer a milder taste. The star ingredients, cannellini beans and pasta, bring a delightful texture to the soup, making each spoonful a satisfying and comforting experience. The finished dish is often garnished with freshly grated Parmesan cheese and chopped parsley, adding a final touch of flavor and visual appeal.
Pasta e Fagioli has gained immense popularity not only in Italy but also around the world. Its rustic charm, simple yet flavorful ingredients, and versatility have made it a beloved dish among home cooks and food enthusiasts alike. It has even found its way onto restaurant menus, where chefs put their unique spin on the classic recipe by incorporating their own variations of vegetables, spices, and pasta shapes. The dish’s appeal lies in its ability to provide a hearty, wholesome, and budget-friendly meal that can be enjoyed year-round. Whether served as a starter, a main course, or a satisfying lunch option, Pasta e Fagioli continues to captivate food lovers with its timeless flavors and comforting nature.
In conclusion, Pasta e Fagioli is a celebrated Italian soup that embodies the essence of traditional Italian cuisine. With its humble origins, delightful flavors, and wide-ranging popularity, it has become a beloved dish enjoyed by many. Whether you’re looking for a nourishing comfort food or a taste of authentic Italian cooking, Pasta e Fagioli is sure to satisfy your cravings and warm your heart.
Italian pasta and beans soup (Pasta e Fagioli)
Ingredients
- 2 Tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 can 14 ounces diced tomatoes
- 4 Cups vegetable broth
- 2 Cups cooked cannellini beans or 1 can, drained and rinsed
- 1 Cup ditalini pasta or any small pasta of your choice
- 1 Tsp dried oregano
- 1 Tsp dried basil
- ½ Tsp red pepper flakes optional
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add the carrots and celery to the pot and cook for an additional 5 minutes, until the vegetables begin to soften.
- Stir in the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.
- While the soup is simmering, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
- After the soup has simmered, add the cooked pasta to the pot. Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the pasta to absorb some of the flavors.
- Serve the Pasta e Fagioli hot, garnished with freshly grated Parmesan cheese and chopped parsley on top.
