Hearty Pasta Fagioli
The comforting embrace of Pasta Fagioli is like a warm hug on a chilly evening. This Italian classic combines tender pasta and robust beans in a savory tomato broth, making each bowl a satisfying experience. Perfect for family gatherings or a cozy night in.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
Ingredients
For the Soup Base
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 can diced tomatoes (14 oz / 400 g)
- 4 cups vegetable broth (960 ml)
- 1 can cannellini beans, drained and rinsed (15 oz / 400 g)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Pasta
- 1 cup small pasta (like ditalini or elbow) (100 g)
- Grated Parmesan cheese for serving
Instructions
Sauté the Aromatics
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, approximately 5-7 minutes.
- Tip: Stir occasionally to prevent sticking and to let the vegetables caramelize gently.
Add Garlic and Tomatoes
- Stir in the minced garlic and cook for another minute. Then, add the diced tomatoes with their juice, stirring well to combine everything.
Build the Broth
- Pour in the vegetable broth and add the cannellini beans, oregano, and basil. Season with salt and pepper to taste. Bring the mixture to a boil.
- Tip: Allowing the soup to boil briefly helps the flavors meld beautifully.
Cook the Pasta
- Once boiling, add the small pasta to the pot. Reduce the heat to a simmer and cook according to package instructions, usually about 8-10 minutes.
- Tip: Stir the pasta occasionally to keep it from sticking together.
Final Touches
- Taste and adjust the seasoning if needed. Once the pasta is cooked, remove the pot from heat. Let it sit for a few minutes before serving.
Notes
Pro tips