Traditional Pasta e Fagioli (Pasta and Bean Soup)

Imagine a comforting bowl of hearty soup, rich with tender beans, short pasta, and a medley of vegetables simmered to perfection. Traditional pasta e fagioli, or “pasta and beans,” is more than just a meal—it’s a warm embrace that transports you to the heart of Italian kitchens. This dish is simple, rustic, and deeply satisfying, perfect for those moments when you crave something nourishing yet easy to prepare.

Why You’ll Love Traditional Pasta e Fagioli

This recipe celebrates the beauty of simplicity. Pasta e fagioli is a quintessential comfort food that uses pantry staples like beans, pasta, and broth to create a dish bursting with flavor. It’s a versatile meal you can enjoy as a quick weeknight dinner or a comforting weekend treat. The best part? You can customize it to suit your preferences, making it as hearty or as light as you like.

Ingredients for Traditional Pasta e Fagioli

Main Ingredients

Ingredient	Quantity	Notes
Short pasta (e.g., Orecchiette)	200g	Choose your favorite shape.
Borlotti beans (or Cannellini)	1 can (about 400g)	Drained and rinsed.
Onion	1, finely chopped	Adds a sweet, aromatic base.
Carrots	2 medium, diced	Adds natural sweetness and texture.
Celery sticks	2 medium, diced	Complements the carrot’s sweetness.
Bay leaves	2	Enhances the depth of flavor.
Garlic cloves	4, minced	Provides a savory punch.
Tomato paste	3 tablespoons	Adds richness to the broth.
Potato	1 medium, peeled and diced	Adds thickness and creaminess.
Vegetable broth or stock	3 cups	Use chicken stock if preferred.
Water	2–3 cups	Adjust for desired consistency.
Ground nutmeg	1 teaspoon	Adds a subtle warmth.
Olive oil	1 tablespoon	For sautéing vegetables.
Parmesan cheese rind (optional)	1 small cube	Adds umami to the soup.
Salt and pepper	To taste	Balances the flavors.

Garnishes

• Fresh herbs (parsley or basil), finely chopped
• Freshly grated Parmesan cheese
• Freshly ground black pepper
• Red pepper flakes (optional, for heat)

How to Make Traditional Pasta e Fagioli

1. Prepare the Base

• Heat 1 tablespoon of olive oil in a large pot over medium heat.
• Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
• Stir in the minced garlic and cook for another 1–2 minutes, being careful not to let it burn.

2. Add Liquids and Simmer

• Stir in the tomato paste, bay leaves, diced potato, vegetable broth, and water. Mix until well combined.
• If using, add the Parmesan cheese rind to infuse the soup with extra richness.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.

3. Add the Beans and Pasta

• Drain and rinse the Borlotti (or Cannellini) beans, then add them to the pot.
• Season with ground nutmeg, salt, and pepper to taste.
• Stir in the pasta and let the soup simmer for another 10–12 minutes, or until the pasta is cooked al dente.
• If the soup becomes too thick, add more water or broth to adjust the consistency.

4. Final Touches

• Remove the bay leaves and Parmesan rind (if used).
• Taste and adjust the seasoning as needed.
• Ladle the soup into bowls and garnish with freshly chopped herbs, grated Parmesan cheese, black pepper, and red pepper flakes for a touch of spice.

What Makes Pasta e Fagioli Special?

1. A Recipe Rooted in Tradition

Pasta e fagioli is an Italian classic, often made with humble ingredients but rich in flavor and history.

2. Customizable and Versatile

You can easily adapt the recipe by switching up the type of beans, pasta, or herbs to suit your taste.

3. A One-Pot Wonder

This dish is cooked entirely in one pot, making cleanup a breeze and the process more efficient.

Tasty Variations and Additions

1. Protein Boost

• Add cooked sausage, pancetta, or shredded chicken for extra heartiness.

2. Make It Spicy

• Incorporate chili flakes or use spicy Italian sausage for added heat.

3. Gluten-Free Option

• Use gluten-free pasta and ensure your broth is gluten-free.

4. Extra Veggies

• Toss in zucchini, spinach, or kale to increase the nutritional value.

5. Vegan-Friendly

• Skip the Parmesan rind and garnish with nutritional yeast for a vegan alternative.

Nutritional Information

Nutrient	Amount (Per Serving)
Calories	~350
Protein	~14g
Carbohydrates	~55g
Fat	~7g
Fiber	~9g

(Note: Nutritional values are approximate and may vary based on specific ingredients used.)

FAQs About Traditional Pasta e Fagioli

1. Can I make this dish ahead of time?

Yes! The flavors deepen when the soup sits. Reheat gently on the stovetop, adding a splash of water or broth if it thickens.

2. What’s the best pasta for this recipe?

Short pasta like orecchiette, ditalini, or elbow macaroni works best, as it holds up well in the soup.

3. Can I freeze pasta e fagioli?

It’s best to freeze the soup without the pasta. Add freshly cooked pasta when reheating to maintain texture.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to three days. Reheat on the stovetop or microwave.

5. Can I use dried beans instead of canned?

Absolutely! Soak dried beans overnight and cook them until tender before adding them to the soup.

6. Can I skip the Parmesan rind?

Yes, but the rind adds a wonderful umami flavor. For a vegan option, skip it entirely or substitute with nutritional yeast.

Tips for Perfect Pasta e Fagioli

• Cook Pasta Separately: For leftovers, cook the pasta separately and add it to each serving to prevent it from absorbing too much liquid.
• Use Quality Broth: A rich vegetable or chicken broth enhances the depth of flavor.
• Adjust Consistency: Add more water or broth if you prefer a thinner soup.

Final Thoughts and Call to Action

Traditional pasta e fagioli is more than just a soup; it’s a heartfelt dish that brings people together. Its wholesome ingredients and comforting flavors make it a staple for any season. Whether you’re new to cooking or a seasoned chef, this recipe is sure to impress.

Ready to try it? Share your pasta e fagioli creations with friends and family, and let them experience the magic of this Italian classic!

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