
Andreas’ Pasta e Fagioli: A Hearty and Authentic Italian Classic
Pasta e Fagioli, meaning “pasta and beans,” is a rustic Italian soup that’s both comforting and incredibly flavorful. It’s a dish that speaks of simple ingredients transformed into something truly special. This recipe, passed down from my Nonna Andreas, is a testament to the beauty of Italian home cooking – hearty, satisfying, and packed with flavor.
This isn’t just a soup; it’s a meal in itself. The combination of pasta, beans, vegetables, and aromatic herbs creates a symphony of tastes and textures that will warm you from the inside out. It’s perfect for a chilly evening, a cozy lunch, or whenever you’re craving a taste of authentic Italian comfort food.
## Why This Pasta e Fagioli Recipe is Special
* **Authentic Flavors:** This recipe uses traditional Italian ingredients and techniques to create a truly authentic taste.
* **Hearty and Filling:** The combination of pasta and beans makes this soup a substantial and satisfying meal.
* **Customizable:** You can easily adapt this recipe to your own preferences by adding different vegetables, meats, or herbs.
* **Budget-Friendly:** Pasta e Fagioli is a great way to make a delicious and nutritious meal on a budget.
* **Easy to Make:** Despite its complex flavor, this soup is surprisingly easy to make.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather the ingredients. Here’s what you’ll need to make Andreas’ Pasta e Fagioli:
* **Dried Beans:** 1 cup of dried cannellini beans (or borlotti beans). Dried beans offer the best flavor and texture, but you can substitute with canned beans in a pinch. If using canned, you’ll need about 2 (15-ounce) cans, drained and rinsed.
* **Olive Oil:** 3 tablespoons of extra virgin olive oil. The quality of the olive oil matters! Choose a good quality extra virgin olive oil for the best flavor.
* **Aromatics:**
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3-4 cloves garlic, minced
* **Pancetta or Bacon (Optional):** 4 ounces, diced. Pancetta adds a wonderful smoky flavor to the soup. If you’re vegetarian, you can omit this ingredient.
* **Tomato Paste:** 2 tablespoons. Tomato paste adds richness and depth of flavor.
* **Canned Tomatoes:** 1 (28-ounce) can of crushed tomatoes. Use good quality crushed tomatoes for the best results.
* **Broth:** 6-8 cups of chicken or vegetable broth. Use a good quality broth for the best flavor. Homemade broth is always best, but store-bought is fine.
* **Pasta:** 1 cup of small pasta shapes, such as ditalini, elbows, or tubetti. Ditalini is the traditional choice for pasta e fagioli.
* **Herbs and Seasonings:**
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* Red pepper flakes (optional), for a touch of heat
* Fresh parsley, chopped, for garnish
* Grated Parmesan cheese, for serving (optional)
* **Water:** For soaking the beans.
## Step-by-Step Instructions
Now, let’s get cooking! Here are the detailed steps to make Andreas’ Pasta e Fagioli:
**Step 1: Soak the Beans**
The first step is to soak the dried beans. This helps to soften them and reduce the cooking time. There are two methods you can use:
* **Overnight Soak:** Place the dried beans in a large bowl and cover with plenty of cold water. Let them soak for at least 8 hours, or overnight. This is the preferred method.
* **Quick Soak:** If you’re short on time, you can use the quick soak method. Place the dried beans in a large pot and cover with plenty of cold water. Bring the water to a boil, then remove the pot from the heat and let the beans soak for 1 hour.
After soaking, drain the beans and rinse them well.
**Step 2: Sauté the Aromatics and Pancetta (if using)**
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the diced pancetta (if using) and cook until browned and crispy, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 3: Add Tomato Paste and Cook**
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This helps to caramelize the tomato paste and deepen the flavor.
**Step 4: Add Beans, Tomatoes, Broth, and Seasonings**
Add the drained and rinsed beans, crushed tomatoes, chicken or vegetable broth, oregano, basil, bay leaf, salt, pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the beans are tender. The longer the soup simmers, the more flavorful it will become. Check the beans periodically and add more broth if needed to keep them covered.
**Step 5: Cook the Pasta**
Once the beans are tender, add the pasta to the pot. Cook according to the package directions, until the pasta is al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
**Step 6: Thicken the Soup (Optional)**
For a thicker soup, you can use an immersion blender to partially blend some of the soup. Alternatively, you can remove about 1 cup of the soup and blend it in a regular blender, then return it to the pot. This will create a creamy texture without adding any cream.
**Step 7: Adjust Seasoning and Serve**
Remove the bay leaf from the soup. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to taste. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese (if using). Serve hot with crusty bread for dipping.
## Tips and Variations
* **Use High-Quality Ingredients:** The quality of your ingredients will greatly affect the flavor of the soup. Use good quality olive oil, canned tomatoes, and broth.
* **Don’t Skip the Soaking:** Soaking the beans is essential for softening them and reducing the cooking time. If you’re short on time, use the quick soak method.
* **Simmer for Flavor:** The longer the soup simmers, the more flavorful it will become. Try to simmer it for at least 1 hour, or even longer if you have the time.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as zucchini, spinach, or kale. Add them during the last 15-20 minutes of cooking.
* **Make it Spicy:** If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
* **Use Different Beans:** You can substitute other types of beans for the cannellini beans, such as borlotti beans, kidney beans, or pinto beans.
* **Add Meat:** If you’re not vegetarian, you can add other types of meat to the soup, such as Italian sausage or ground beef. Brown the meat before adding the aromatics.
* **Make it Vegan:** To make this soup vegan, omit the pancetta and use vegetable broth. You can also add a drizzle of olive oil at the end for extra richness.
* **Add a Rind:** Parmesan rind adds a very salty umami flavor to the soup. Add to soup while it is simmering, then remove before serving.
## Serving Suggestions
Pasta e Fagioli is a hearty and satisfying meal on its own. Here are some serving suggestions to complete your meal:
* **Crusty Bread:** Serve the soup with crusty bread for dipping.
* **Salad:** Pair the soup with a simple green salad.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato-based soups.
* **Garlic Bread:** Garlic bread adds extra flavor and texture to the meal.
## Storage Instructions
* **Refrigerate:** Leftover Pasta e Fagioli can be stored in the refrigerator for up to 3-4 days. Store it in an airtight container.
* **Freeze:** Pasta e Fagioli can also be frozen for up to 2-3 months. Allow the soup to cool completely before freezing. Store it in freezer-safe containers or bags. When ready to serve, thaw the soup in the refrigerator overnight and reheat it on the stovetop.
## Andreas’ Secret Ingredient
My Nonna Andreas always added a small piece of Parmesan cheese rind to the soup while it was simmering. This adds a subtle, salty, umami flavor that really elevates the dish. Just remember to remove the rind before serving!
## Recipe Card
**Andreas’ Pasta e Fagioli**
A hearty and authentic Italian soup made with pasta, beans, vegetables, and aromatic herbs.
**Prep Time:** 20 minutes
**Cook Time:** 1 hour 30 minutes
**Total Time:** 1 hour 50 minutes
**Servings:** 6-8
**Ingredients:**
* 1 cup dried cannellini beans (or borlotti beans)
* 3 tablespoons extra virgin olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3-4 cloves garlic, minced
* 4 ounces pancetta or bacon (optional), diced
* 2 tablespoons tomato paste
* 1 (28-ounce) can crushed tomatoes
* 6-8 cups chicken or vegetable broth
* 1 cup small pasta shapes (such as ditalini, elbows, or tubetti)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* Red pepper flakes (optional)
* Fresh parsley, chopped, for garnish
* Grated Parmesan cheese, for serving (optional)
* Parmesan rind (optional)
**Instructions:**
1. Soak the beans: Soak the dried beans overnight or use the quick soak method (boil for 2 minutes, then soak for 1 hour).
2. Sauté aromatics: Heat olive oil in a large pot. Add onion, carrots, and celery and cook until softened. Add pancetta (if using) and cook until browned. Add garlic and cook until fragrant.
3. Add tomato paste: Stir in tomato paste and cook for 1-2 minutes.
4. Add beans, tomatoes, broth, and seasonings: Add drained beans, crushed tomatoes, broth, oregano, basil, bay leaf, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender.
5. Add pasta: Add pasta and cook according to package directions.
6. Thicken (optional): Blend some of the soup with an immersion blender or in a regular blender and return to the pot.
7. Adjust seasoning: Remove bay leaf. Taste and adjust seasoning.
8. Serve: Ladle into bowls and garnish with parsley and Parmesan cheese (if using).
## Enjoy!
I hope you enjoy this recipe for Andreas’ Pasta e Fagioli! It’s a dish that’s close to my heart, and I’m excited to share it with you. Buon appetito!