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Every bite of this cozy Italian classic gives big flavor and warmth. Creamy cannellini beans and tiny pasta make each spoonful filling, soaking up a tasty veggie and herb broth. This homey favorite proves you don’t need fancy groceries to create something that feels special and tastes fantastic.
When the temps dropped last winter, I made this soup for my Italian grandma. She watched me chop and stir, quiet as always, until she tried her first bite. One smile said it all—I’d nailed the flavors that remind our family of home. There’s just something magical about beans and pasta swimming together in a soul-soothing broth, no matter where you’re from.
Tasty Essentials
- Dried Herbs: Toss in oregano and thyme for that signature Italian taste—just crush them between your fingers so they wake up in the soup.
- Fresh Parsley: Sprinkle some on at the end for a pop of green and a little garden-fresh bite.
- Ditalini Pasta: This cute, short stuff grabs the broth and stands up to the beans without turning mushy.
- Cannellini Beans: These white beans go creamy but hold together, adding lots of protein and body.
- Diced Tomatoes: Keep things bright and zippy—San Marzano if you can, but honestly, canned will do.
- Vegetable Broth: Acts as the flavorful backdrop. Homemade’s great, but a solid boxed one is fine too.
- Fresh Garlic: Toss some in and your kitchen instantly smells amazing. Chop it fresh if you can for the best hit of flavor.
- Onions, Carrots, and Celery: Sauté these for that deep, classic base you taste in all the best Italian soups.
- Olive Oil: Everything kicks off in olive oil. Grab the fancy extra virgin kind if you’ve got it for more peppery, fruity notes.
How to Make It
Starting Off Right
Begin by warming up some olive oil in a big, sturdy pot over medium heat. When it’s shimmery, dump in your chopped onion, celery, and carrot. Stir every now and then. Give it about 5 to 7 minutes so everything softens and gets super fragrant. This slow step builds a sweet flavor all the way through.
Getting That Garlic In
Now sprinkle in minced garlic and keep stirring so it doesn’t burn—just a minute will do. This knocks out the raw garlic bite but keeps the tastiness locked in. Don’t let it go too long or it’ll get weirdly bitter.
Bring on the Broth
Splash in your veggie broth and scrape the bottom to snag all those tasty browned bits. Add tomatoes with their juices. This gives you a mingled, bright base for everything to come.
Beans Go Next
Stir cannellini beans (rinsed and drained) into the pot. Their starch helps the soup get creamy on its own. You can smoosh part of them with the back of your spoon if you’re into a richer texture, but leave some whole for a good bite.
Herb Time
Spoon in dried oregano and thyme, pinching them between your hands as you sprinkle so all the goodness comes out. Let these float around in the steam for a bit so every bowl tastes super aromatic.
Drop in the Pasta
Once your broth smells great, pour in the dry ditalini pasta and give the pot a stir to break up any sticking. You want the pasta to be just cooked—not mushy—which usually takes about 8–10 minutes. Taste one; it should still have a little chew left.
Check the Flavor
Give it a taste now. Add salt and fresh pepper until you’re happy with it, since the beans and pasta soak up seasoning. Drizzle in extra olive oil at the end for a little extra richness, if you like.
Garnish and Serve
Turn off the heat, let things settle for a minute, and dish it up into warm bowls. Float a little chopped parsley and a quick swirl of good olive oil on top before digging in. It makes the whole thing sing.
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My grandma always tossed in a parmesan rind as the soup simmered and swore it made everything taste richer. First time I skipped it by accident, the flavor just wasn’t the same. Now I keep a stash of rinds in my freezer, dropping one in every time. Costs nothing, tastes like a million bucks.
Ways to Serve
This soup’s even better with simple sides. Tear up some crusty bread—ciabatta or a rustic sourdough—great for dunking. If you want the whole dinner vibe, throw together an arugula salad dressed with olive oil and lemon. The sharp greens are the perfect match for this cozy bowl. Got wine? A glass of Sangiovese hits just right.
How Folks Make It Different
This Italian favorite changes from city to city. Up north you’ll see borlotti beans or a way thicker pot, sometimes a bit of pancetta for extra flavor. Down south, more tomatoes pop in, maybe even a handful of greens like spinach or escarole. Some cooks add tiny meatballs or sausage to make it heartier—go ahead and make it your own.
Saving Leftovers
Stash extra soup in a covered container in your fridge for up to five days—it’ll get thicker as the pasta soaks up more broth. Just throw in a little extra water or broth when you heat it back up to get it soupy again. For freezing, leave out the pasta and add it fresh next time; otherwise, it comes out mushy.
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I’ve cooked up this Pasta e Fagioli more times than I can count, no matter the season. It nails the cozy feel of something simple but also has real depth. A bunch of common ingredients working magic together. Serve it up as the main event or a starter and you’ll always get that feel-good comfort you crave.
Recipe FAQs
- → What’s the meaning of 'Pasta e Fagioli'?
- In Italian, 'Pasta e Fagioli' means 'pasta with beans.' It’s a humble dish that originated as an affordable meal, mainly made with beans and pasta cooked in a flavorful broth with veggies. This dish has variations all across Italy, often tailored to local ingredients.
- → Can I swap out the type of bean?
- For sure! While white kidney beans (cannellini) are popular, navy, great northern, or even red kidney beans work just as well. Each one brings its own texture and taste. If you like, mix a few types for a richer result. Be sure to rinse canned beans to remove extra salt.
- → What’s the right pasta shape for this?
- Small pasta varieties like ditalini are ideal since they’re close in size to the beans. But tiny shells, orzo, elbow macaroni, or even broken spaghetti can work, too. If you’re going gluten-free, just pick a pasta suited for your needs. Watch the cook time for larger shapes.
- → How should I save leftovers?
- Pop leftovers in a sealed container in the fridge, and they’ll keep for about 3–4 days. The pasta will soak up liquid, so the soup might get thicker. Add broth or water when reheating. Want to freeze it? Leave out the pasta, freeze the base, and add fresh pasta later when warming.
- → What’s a good way to make this soup more filling?
- To give it extra heft, you can brown half a pound of sausage, ground beef, or pancetta beforehand. For a meat-free route, toss in another can of beans or some cubed tofu. Boost the veggie content by adding spinach, zucchini, or peppers. Finish with grated Parmesan and olive oil for a flavor burst!