Pasta Fagioli Recipe
A comforting Italian classic with tender pasta and creamy beans in a rich tomato broth.
There's something incredibly heartwarming about a bowl of pasta fagioli. Imagine yourself snuggled up on a cool evening, the rich aroma of garlic and tomatoes filling your kitchen, and that first spoonful offering a burst of savory goodness. It's like a warm hug in a bowl. Pasta fagioli, which literally means 'pasta and beans,' is a staple Italian dish with humble origins. Traditionally, it was made with whatever ingredients were on hand, making it both economical and versatile. It’s a dish that brings back memories of family kitchens where simplicity met satisfaction. What makes this particular recipe shine is the addition of a rind of Parmesan cheese simmered with the broth, adding a layer of savory depth. It's an easy trick that captures the essence of Italian cooking — simple ingredients transformed through thoughtful technique. Serve this dish on a chilly weeknight, or any time you crave comfort. It’s both hearty and satisfying, perfect for gathering everyone around the table for a cozy meal.
Step-by-Step
- 01Step 1 / 6
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, carrots, and celery, and sauté until the onion is translucent and the vegetables are tender, about 5-7 minutes.
- 02Step 2 / 6
Stir in the diced tomatoes, cannellini beans, chicken broth, oregano, basil, bay leaf, and Parmesan rind.
Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
- 03Step 3 / 6
Remove the bay leaf and Parmesan rind, and discard them.
Adjust the seasoning with salt and pepper to taste.
- 04Step 4 / 6
Add the ditalini pasta to the pot and cook, stirring occasionally, until the pasta is al dente, about 8-10 minutes.
- Advertisement
- 05Step 5 / 6
Once the pasta is cooked, remove the pot from the heat.
Let it sit for a few minutes to thicken slightly.
- 06Step 6 / 6
Ladle the pasta fagioli into bowls, sprinkle with fresh parsley, and serve hot.
Enjoy the comforting warmth with some crusty bread on the side.
Chef Tips
- •Use any small pasta shape if you can't find ditalini.
- •For a vegetarian version, opt for vegetable broth and skip the Parmesan rind.
- •Add a pinch of red pepper flakes for a touch of heat.
- •Make sure to cook the pasta just until al dente, as it will continue to soften in the hot broth.
- •The soup thickens as it sits; add extra broth or water to thin it out for leftovers.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, but cook the pasta separately and add it when reheating to prevent it from becoming mushy.
What can I substitute?+
You can use navy beans instead of cannellini, or add pancetta for extra flavor. Vegetable broth works for a vegetarian version.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to adjust consistency.
