Best Pasta Fagioli Soup
Pasta Fagioli Soup is a classic Italian dish that brings warmth and comfort to the table. It’s a beloved staple that combines the heartiness of pasta with the nutritious goodness of beans and vegetables, resulting in a dish that’s both filling and satisfying. Whether you’re looking to warm up on a chilly night or want a nourishing meal that’s easy to prepare, Pasta Fagioli is an excellent choice.
Why Make This Recipe
Making Pasta Fagioli Soup at home allows you to enjoy a fresh, wholesome version of this traditional dish. It’s not only a budget-friendly recipe, but it’s also packed with fiber and protein from the beans and vegetables, making it a healthy option for everyone. With the ability to customize ingredients based on your preferences, this recipe makes a wonderful meal for families, gatherings, or meal prep.
How to Make Best Pasta Fagioli Soup
Creating this delightful soup is straightforward and requires minimal prep time. Follow the simple steps outlined below to make a pot of delicious Pasta Fagioli Soup that will have everyone coming back for seconds.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley, chopped (for garnish)
Directions
- Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery; cook until the vegetables are softened.
- Stir in the garlic and cook for an additional minute.
- Add the cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the pasta and simmer until cooked, about 10 minutes.
- Serve hot, garnished with fresh parsley.
How to Serve Best Pasta Fagioli Soup
Pasta Fagioli Soup is best served hot, allowing the rich flavors to meld together beautifully. Ladle the soup into bowls and garnish it with a sprinkle of fresh parsley, which adds a vibrant touch. For a complete meal, consider pairing it with a slice of crusty bread or a simple green salad.
How to Store Best Pasta Fagioli Soup
To store any leftover soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it. Soup can be stored in the freezer for up to 2-3 months. To reheat, thaw it overnight in the fridge and warm it up on the stove or in the microwave.
Tips to Make Best Pasta Fagioli Soup
- Feel free to adjust the thickness of the soup by adding more or less broth according to your preference.
- If you want a richer flavor, consider adding a splash of red wine when sautéing the vegetables.
- Experiment with different types of beans or vegetables based on what you have on hand for added variety and nutrition.
Variation
For a protein boost, you can add diced chicken or Italian sausage. If you prefer a vegetarian or vegan version, stick to the beans and vegetables, and use vegetable broth, as specified in the recipe. Additionally, adding spinach or kale towards the end of cooking can enhance the soup’s nutritional profile.
FAQs
1. Can I use fresh beans instead of canned?
Yes, you can use fresh beans, but they will need to be cooked beforehand as they require a longer cooking time than the canned variety.
2. Is Pasta Fagioli Soup gluten-free?
To make it gluten-free, simply substitute the small pasta with a gluten-free pasta option.
3. Can I make Pasta Fagioli Soup ahead of time?
Absolutely! This soup often tastes even better the next day as the flavors continue to develop. Just store it correctly as mentioned above.
Make your kitchen the heart of comfort this season by whipping up this Best Pasta Fagioli Soup – it’s a true crowd-pleaser!
Pasta Fagioli Soup
Ingredients
Vegetables and Base
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 small carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Beans and Tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes
Broth and Seasonings
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste dash salt and pepper
Pasta and Garnish
- 1 cup small pasta (like ditalini or elbow)
- to taste fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the onions, carrots, and celery; cook until the vegetables are softened.
- Stir in the garlic and cook for an additional minute.
Cooking
- Add the cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the pasta and simmer until cooked, about 10 minutes.
Serving
- Serve hot, garnished with fresh parsley.
