Pasta Fagioli Soup II: A Hearty and Flavorful Italian Classic
Pasta Fagioli, meaning “pasta and beans,” is a classic Italian soup that’s both comforting and satisfying. There are countless variations of this dish, each family adding their own unique touch. This recipe, Pasta Fagioli Soup II, is a hearty and flavorful version that builds upon the traditional base, incorporating deeper flavors and a richer texture. It’s perfect for a chilly evening, a quick weeknight meal, or a potluck gathering. Get ready to experience a taste of Italy in every spoonful!
## Why This Recipe Works
This Pasta Fagioli Soup II recipe excels for several reasons:
* **Flavor Depth:** The use of pancetta (or bacon), along with sautéed vegetables and herbs, creates a complex and layered flavor profile.
* **Hearty and Filling:** The combination of pasta, beans, and vegetables makes this soup incredibly satisfying and nutritious.
* **Customizable:** Easily adaptable to your preferences. Swap vegetables, add meat, or adjust the spice level to create your own signature version.
* **Budget-Friendly:** Made with inexpensive ingredients, this soup is a great way to feed a crowd without breaking the bank.
* **Freezes Well:** Perfect for making a large batch and freezing leftovers for future meals.
## Ingredients You’ll Need
Here’s a detailed list of the ingredients you’ll need to create this delicious Pasta Fagioli Soup II:
* **Pancetta (or Bacon):** 4 ounces, diced. Pancetta adds a salty, savory depth to the soup. Bacon can be used as a substitute.
* **Olive Oil:** 2 tablespoons, extra virgin. Used for sautéing the vegetables and pancetta.
* **Onion:** 1 medium, chopped. Forms the aromatic base of the soup.
* **Carrot:** 1 medium, chopped. Adds sweetness and texture.
* **Celery:** 1 stalk, chopped. Contributes to the classic mirepoix flavor.
* **Garlic:** 2 cloves, minced. Adds pungent flavor.
* **Dried Oregano:** 1 teaspoon. Provides a warm, earthy aroma.
* **Dried Basil:** 1 teaspoon. Adds a sweet, herbaceous note.
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste). Adds a touch of heat.
* **Canned Diced Tomatoes:** 28 ounces, undrained. Provides the tomato base for the soup.
* **Canned Cannellini Beans:** 15 ounces, rinsed and drained. Cannellini beans are the traditional choice, but other white beans like Great Northern or Navy beans can be used.
* **Chicken Broth (or Vegetable Broth):** 6 cups. Provides the liquid base for the soup. Chicken broth adds richer flavor, but vegetable broth is a great vegetarian option.
* **Bay Leaf:** 1. Adds subtle aromatic depth.
* **Small Pasta:** 1 cup (such as ditalini, elbow macaroni, or small shells). Use a small pasta shape that cooks quickly and is easy to eat in a soup.
* **Fresh Parsley:** 1/4 cup, chopped. Used as a garnish for fresh flavor.
* **Salt and Black Pepper:** To taste. Season to your preference.
* **Grated Parmesan Cheese:** For serving (optional). Adds a salty, cheesy topping.
## Equipment You’ll Need
* **Large Pot or Dutch Oven:** Essential for cooking the soup.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables and pancetta.
* **Measuring Spoons and Cups:** For accurate ingredient measurement.
* **Ladle:** For serving the soup.
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect Pasta Fagioli Soup II:
**Step 1: Sauté the Pancetta (or Bacon)**
* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the diced pancetta (or bacon) and cook until crispy, rendering the fat. This should take about 5-7 minutes. Stir occasionally to prevent burning.
* Remove the pancetta from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot – it will add incredible flavor to the soup.
**Step 2: Sauté the Vegetables**
* Add the chopped onion, carrot, and celery to the pot with the rendered pancetta fat.
* Sauté the vegetables over medium heat until softened, about 8-10 minutes. Stir occasionally to prevent sticking.
* Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
**Step 3: Add the Tomatoes and Beans**
* Pour in the canned diced tomatoes (undrained) and stir to combine.
* Add the rinsed and drained cannellini beans. Stir to incorporate them into the tomato mixture.
**Step 4: Add Broth and Bay Leaf**
* Pour in the chicken broth (or vegetable broth).
* Add the bay leaf.
* Bring the soup to a simmer over medium-high heat.
**Step 5: Simmer the Soup**
* Once the soup is simmering, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the more flavorful it will become. You can simmer it for up to an hour or even longer.
**Step 6: Add the Pasta**
* After simmering, bring the soup back to a gentle simmer.
* Add the small pasta (ditalini, elbow macaroni, or small shells) to the soup.
* Cook the pasta according to the package directions, or until it is tender. This usually takes about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
**Step 7: Season and Serve**
* Remove the bay leaf from the soup.
* Stir in the reserved crispy pancetta (or bacon).
* Season the soup with salt and black pepper to taste. Start with a small amount and add more as needed. Remember that the pancetta is already salty, so you may not need much additional salt.
* Stir in the chopped fresh parsley.
* Serve the Pasta Fagioli Soup hot. Garnish with grated Parmesan cheese, if desired.
## Tips for the Best Pasta Fagioli Soup II
* **Use Quality Ingredients:** The flavor of your soup will be greatly enhanced by using high-quality ingredients, especially the olive oil, pancetta, and canned tomatoes.
* **Don’t Skip the Sautéing:** Sautéing the vegetables and pancetta is crucial for developing the flavor base of the soup. Take your time and don’t rush this step.
* **Simmer for Flavor:** Simmering the soup for at least 30 minutes allows the flavors to meld together and create a richer, more complex taste.
* **Cook Pasta Separately (Optional):** To prevent the pasta from becoming mushy, especially if you plan to freeze the soup, you can cook the pasta separately and add it to the soup just before serving.
* **Adjust the Thickness:** If you prefer a thicker soup, you can mash some of the cannellini beans with a fork before adding them to the soup. This will create a creamier texture. Alternatively, you can use an immersion blender to partially blend the soup.
* **Spice It Up:** If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
* **Add Greens:** For added nutrition and flavor, stir in some chopped spinach, kale, or escarole during the last few minutes of cooking.
* **Make It Vegetarian:** To make this soup vegetarian, simply omit the pancetta (or bacon) and use vegetable broth instead of chicken broth. You can also add a drizzle of olive oil for richness.
## Variations and Additions
This Pasta Fagioli Soup II recipe is a great starting point, but you can easily customize it to your liking. Here are some variations and additions to try:
* **Meat:** Add Italian sausage (removed from its casing and browned), ground beef, or shredded chicken for a heartier soup.
* **Vegetables:** Add other vegetables like zucchini, potatoes, or green beans.
* **Herbs:** Experiment with different herbs like rosemary, thyme, or sage.
* **Cheese:** Stir in some grated Parmesan cheese or Pecorino Romano cheese during the last few minutes of cooking for a richer, cheesier flavor.
* **Wine:** Add a splash of dry red wine or white wine to the soup while sautéing the vegetables for added depth of flavor.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end brightens the flavors of the soup.
## Serving Suggestions
Pasta Fagioli Soup II is a complete meal on its own, but it also pairs well with the following:
* **Crusty Bread:** Serve with a slice of crusty bread for dipping into the soup.
* **Salad:** A simple green salad with a vinaigrette dressing complements the richness of the soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato-based soups.
* **Garlic Bread:** Garlic bread adds a delicious garlicky flavor to the meal.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** You can make the soup a day or two ahead of time and store it in the refrigerator. The flavors will actually improve as the soup sits.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Pasta Fagioli Soup II freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop. Keep in mind that the pasta may become a bit softer after freezing and thawing. To minimize this, you can cook the pasta separately and add it to the soup after thawing and reheating.
## Nutritional Information (Approximate)
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
* Calories: 350-450 per serving
* Protein: 20-25 grams
* Fat: 15-20 grams
* Carbohydrates: 40-50 grams
* Fiber: 10-15 grams
## Conclusion
Pasta Fagioli Soup II is a delicious and satisfying Italian soup that’s perfect for any occasion. With its hearty ingredients, rich flavors, and easy preparation, this recipe is sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a taste of Italy in every spoonful! Buon appetito!