Pasta e Fagioli Soup is a warm, hearty dish filled with pasta, beans, and flavorful vegetables. It’s like a cozy hug in a bowl!
Every spoonful makes you feel right at home, especially on chilly days. I love adding a sprinkle of cheese on top—it takes it to another level of yum! 🧀
Key Ingredients & Substitutions
Olive Oil: This is essential for sautĂ©ing vegetables and adds a lovely flavor. If you’re in a pinch, you can use canola or vegetable oil instead, but olive oil is my favorite for that extra touch.
Ground Beef or Italian Sausage: This is optional if you want a vegetarian version. You can leave it out entirely or use lentils or mushrooms for a hearty, meat-like texture.
Beans: Cannellini and kidney beans are traditional, but if you have black beans or pinto beans on hand, feel free to use those instead. They’ll still add protein and creaminess!
Pasta: I like ditalini for its small size, which blends well in soup. If you don’t have ditalini, any small pasta like elbow macaroni or even broken spaghetti will work.
Fresh Herbs: Fresh parsley adds brightness, but if you don’t have it, dried parsley or thyme can be a good substitute, just reduce the amount.
How Do I Get My Vegetables Soften Perfectly?
Getting the vegetables just right is key for a comforting broth. Here’s how to do it:
- First, heat the olive oil over medium heat. Don’t rush this part; letting the oil become hot helps the vegetables sautĂ© evenly.
- When you add onions, carrots, and celery, stir often to prevent them from sticking.
- Cook for about 5-7 minutes until they are soft. You’ll know they’re done when they begin to become slightly translucent and fragrant.
These softened veggies will lend excellent flavor to the soup, making it even tastier!
How to Make Pasta e Fagioli Soup
Ingredients You’ll Need:
Essential Ingredients:
- 2 tablespoons olive oil
- 1/2 pound ground beef or Italian sausage (optional for meat version)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmesan cheese, for topping
- Crusty bread for serving
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and around 30 minutes to cook, making the total time about 40 minutes. It’s a quick and satisfying meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Meat (Optional):
In a large pot, heat the olive oil over medium heat. If you’re using ground beef or sausage, add it to the pot and cook until it’s browned, breaking it up with a spoon. Once it’s cooked, take the meat out of the pot and set it aside. Keep the fat that’s in the pot; it will add great flavor!
2. Cook the Vegetables:
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté until the vegetables have softened, about 5-7 minutes. Stir occasionally to make sure they don’t stick to the bottom of the pot.
3. Add the Garlic:
Stir in the minced garlic and cook it for about 1 minute until it’s fragrant. This step really builds up the flavor for your soup!
4. Combine Ingredients:
Now, return the browned meat to the pot. Add in the diced tomatoes (with their juice), broth, oregano, and thyme. Give it a good stir and bring everything to a simmer over medium heat.
5. Add the Beans:
Next, throw in both the cannellini and kidney beans, stirring them into the soup. Let it simmer uncovered for 15-20 minutes. This allows all those lovely flavors to meld together while the veggies soften even more.
6. Cook the Pasta:
After the soup has simmered, add the pasta. Cook according to the package instructions until it’s al dente, usually around 8-10 minutes. Stir occasionally so the pasta doesn’t clump together.
7. Season the Soup:
Taste your soup and season it with salt and freshly ground black pepper according to your preference. Just before serving, stir in the chopped parsley for a fresh touch!
8. Serve it Up:
Ladle the soup into bowls and finish with a generous sprinkle of freshly grated Parmesan cheese on top. This adds a lovely creaminess and enhances the flavors.
9. Enjoy with Bread:
Serve the soup hot alongside toasted crusty bread. It’s perfect for dipping and makes for a delightful meal!
This Pasta e Fagioli Soup is sure to bring warmth and comfort to your table. Enjoy every spoonful!
Can I Use Different Types of Beans?
Absolutely! While cannellini and kidney beans are traditional choices, you can easily substitute them with black beans or pinto beans based on your preference or what you have on hand. Just make sure to rinse and drain them well before adding to the soup.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply omit the ground beef or sausage and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables for a satisfying texture!
Can I Freeze Leftover Soup?
Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove over low heat.
What Can I Serve with Pasta e Fagioli Soup?
This soup pairs wonderfully with crusty bread or a light salad. You can also add a sprinkle of fresh herbs or a drizzle of olive oil on top for extra flavor!
