Hearty and Delicious Pasta e Fagioli: A Step-by-Step Recipe
Pasta e Fagioli, often called Pasta Fazool (from the Neapolitan dialect), is a classic Italian comfort food dish. It’s a hearty, flavorful soup featuring pasta and beans, typically in a tomato-based broth. It’s incredibly versatile, allowing for variations based on regional preferences and available ingredients. This recipe provides a solid foundation for creating your own perfect bowl of Pasta e Fagioli. It’s naturally vegetarian, easily adaptable to vegan diets, and a guaranteed crowd-pleaser.
What is Pasta e Fagioli?
Before diving into the recipe, let’s understand what makes Pasta e Fagioli so special. At its core, it’s a simple, peasant dish designed to be filling and nutritious using inexpensive ingredients. The combination of pasta and beans provides a complete protein, making it a satisfying and nourishing meal. The flavors deepen as the soup simmers, creating a truly comforting experience.
While there are countless variations, some common elements include:
* **Pasta:** Small pasta shapes like ditalini, elbow macaroni, or small shells are typical.
* **Beans:** Cannellini beans are a classic choice, but borlotti, kidney beans, or even chickpeas can be used.
* **Aromatics:** Onion, garlic, carrots, and celery form the flavorful base, often called a *soffritto*.
* **Tomato:** Tomato paste, crushed tomatoes, or diced tomatoes add acidity and richness.
* **Broth:** Vegetable broth is common, but chicken broth or even water can be used. A parmesan rind simmered in the broth adds amazing depth of flavor (remember to remove it before serving!).
* **Herbs:** Fresh parsley and oregano are frequently used.
* **Olive Oil:** A good quality olive oil is essential for sautéing the vegetables and adding richness to the soup.
Ingredients You’ll Need
Here’s a detailed list of the ingredients for our Pasta e Fagioli recipe:
* **Olive Oil:** 2 tablespoons, extra virgin olive oil recommended.
* **Onion:** 1 medium, finely chopped.
* **Carrot:** 1 medium, finely chopped.
* **Celery:** 1 stalk, finely chopped.
* **Garlic:** 2-3 cloves, minced.
* **Tomato Paste:** 2 tablespoons.
* **Crushed Tomatoes:** 28 ounces (one large can).
* **Canned Cannellini Beans:** 2 (15-ounce) cans, drained and rinsed. Reserve the liquid from one can.
* **Vegetable Broth:** 6 cups (or chicken broth).
* **Ditalini Pasta:** 1 cup (or other small pasta shape).
* **Dried Oregano:** 1 teaspoon.
* **Fresh Parsley:** 1/4 cup, chopped.
* **Parmesan Rind:** 1 (optional, but highly recommended).
* **Salt and Black Pepper:** To taste.
* **Red Pepper Flakes:** Pinch (optional, for a little heat).
* **Grated Parmesan Cheese:** For serving (optional).
* **Drizzle of Olive Oil:** For serving (optional).
**Ingredient Notes and Substitutions:**
* **Beans:** Cannellini beans are traditionally used but feel free to experiment with other beans like borlotti, kidney, or even chickpeas. The bean liquid helps thicken the soup, so don’t discard it!
* **Pasta:** Ditalini is a classic choice, but any small pasta shape will work. Elbow macaroni, small shells, or even broken spaghetti are good options.
* **Broth:** Vegetable broth keeps the dish vegetarian/vegan. Chicken broth adds a richer flavor if you’re not concerned about dietary restrictions. Water can be used in a pinch, but you may need to adjust the seasoning accordingly.
* **Tomato Paste:** This adds a concentrated tomato flavor. Don’t skip it!
* **Parmesan Rind:** This adds umami and depth to the broth. If you don’t have one, you can omit it, but it’s worth saving them whenever you have parmesan cheese.
Step-by-Step Instructions
Now, let’s get cooking! Here’s a detailed guide to making Pasta e Fagioli:
**Step 1: Prepare the Soffritto**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes. This process, called a *soffritto*, is essential for building flavor.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 2: Build the Flavor Base**
* Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This helps to caramelize the tomato paste and deepen its flavor.
* Add the crushed tomatoes, drained and rinsed cannellini beans, the reserved bean liquid from the other can, vegetable broth, dried oregano, and parmesan rind (if using).
* Season with salt, black pepper, and red pepper flakes (if using).
**Step 3: Simmer and Develop the Flavors**
* Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. The longer it simmers, the more the flavors will meld together. You can simmer it for up to an hour or even longer for an even richer flavor.
**Step 4: Cook the Pasta**
* Remove the parmesan rind from the soup (if using). Discard the rind.
* Bring the soup back to a gentle simmer.
* Add the ditalini pasta and cook according to the package directions, usually about 8-10 minutes, or until the pasta is al dente.
* Stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
**Step 5: Finishing Touches and Serving**
* Stir in the chopped fresh parsley.
* Taste and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to your liking.
* Ladle the Pasta e Fagioli into bowls.
* Garnish with grated parmesan cheese (if using) and a drizzle of olive oil (if using).
* Serve hot and enjoy!
Tips for the Best Pasta e Fagioli
* **Don’t skip the soffritto:** The foundation of any good Italian soup is a well-made soffritto. Take your time and cook the vegetables until they are softened and fragrant.
* **Use good quality ingredients:** The better the ingredients, the better the final result. Use good quality olive oil, fresh herbs, and flavorful broth.
* **Simmer, simmer, simmer:** Simmering the soup for a longer period of time allows the flavors to meld together and deepen. The longer it simmers, the better it will taste.
* **Don’t overcook the pasta:** Cook the pasta until it is al dente, meaning it should be slightly firm to the bite. Overcooked pasta will become mushy in the soup.
* **Adjust the consistency:** If the soup is too thick, add more broth. If it’s too thin, you can mash some of the beans with a fork and stir them back into the soup to thicken it.
* **Make it ahead of time:** Pasta e Fagioli is even better the next day! The flavors have more time to meld together, making it a perfect make-ahead meal.
* **Freeze it for later:** Pasta e Fagioli freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.
Variations and Additions
Pasta e Fagioli is a very adaptable dish. Here are a few variations and additions you can try:
* **Add Meat:** For a heartier version, add cooked Italian sausage, pancetta, or bacon. Brown the meat before adding the vegetables.
* **Spice it Up:** Add more red pepper flakes or a dash of hot sauce for extra heat.
* **Use Different Beans:** Experiment with different types of beans, such as borlotti, kidney beans, or chickpeas.
* **Add Greens:** Stir in some chopped spinach, kale, or escarole during the last few minutes of cooking.
* **Make it Vegan:** Ensure you use vegetable broth and omit the parmesan rind and parmesan cheese.
* **Blend Some of the Soup:** For a creamier texture, use an immersion blender to partially blend some of the soup before adding the pasta.
* **Add Wine:** Add a splash of dry red or white wine after sautéing the vegetables for extra flavor.
Serving Suggestions
Pasta e Fagioli is a complete meal on its own, but here are a few serving suggestions:
* **Serve with Crusty Bread:** A slice of crusty bread is perfect for soaking up the flavorful broth.
* **Add a Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the hearty soup.
* **Top with a Dollop of Pesto:** A spoonful of pesto adds a burst of fresh flavor.
Nutritional Information (Approximate)
* Calories: Approximately 300-400 per serving
* Protein: 15-20 grams per serving
* Fiber: 10-15 grams per serving
* Fat: 10-15 grams per serving
* Carbohydrates: 50-60 grams per serving
*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*
Recipe Card
**Pasta e Fagioli (Pasta Fazool)**
A hearty and comforting Italian soup with pasta and beans in a flavorful tomato broth.
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Servings:** 6-8 servings
**Ingredients:**
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 medium carrot, finely chopped
* 1 stalk celery, finely chopped
* 2-3 cloves garlic, minced
* 2 tablespoons tomato paste
* 28 ounces crushed tomatoes
* 2 (15-ounce) cans cannellini beans, drained and rinsed (reserve liquid from one can)
* 6 cups vegetable broth
* 1 cup ditalini pasta
* 1 teaspoon dried oregano
* 1/4 cup chopped fresh parsley
* 1 parmesan rind (optional)
* Salt and pepper to taste
* Red pepper flakes (optional)
* Grated parmesan cheese (for serving, optional)
* Drizzle of olive oil (for serving, optional)
**Instructions:**
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrot, and celery; cook until softened (5-7 minutes).
3. Add garlic; cook until fragrant (1 minute).
4. Stir in tomato paste; cook for 1-2 minutes.
5. Add crushed tomatoes, beans, reserved bean liquid, broth, oregano, and parmesan rind (if using). Season with salt, pepper, and red pepper flakes (if using).
6. Bring to a boil, reduce heat, cover, and simmer for 30 minutes (or longer).
7. Remove parmesan rind (if using).
8. Bring soup back to a simmer; add pasta and cook until al dente (8-10 minutes).
9. Stir in parsley. Taste and adjust seasoning.
10. Ladle into bowls, garnish with parmesan cheese and a drizzle of olive oil (if using). Serve hot.
Enjoy your delicious and comforting Pasta e Fagioli!
Conclusion
Pasta e Fagioli is more than just a soup; it’s a taste of Italian tradition and a celebration of simple, wholesome ingredients. This recipe provides a starting point for you to explore the endless possibilities of this classic dish. Feel free to adapt it to your own tastes and preferences, and don’t be afraid to experiment with different beans, vegetables, and herbs. With a little love and patience, you can create a truly memorable bowl of Pasta e Fagioli that your family and friends will cherish. Buon appetito!