Pasta e Fagioli, also known as pasta and bean soup, is a traditional Italian dish known for its hearty and comforting qualities. Made with short pasta, beans, and a blend of vegetables and spices, this dish is a perfect combination of flavors and textures. It’s a simple, rustic meal that is easy to prepare, nutritious, and deeply satisfying. The addition of a Parmesan cheese rind adds extra depth and richness to the broth, making it a well-rounded dish that’s great for any time of the year.
Ingredients:
- 200g short pasta (e.g., Orecchiette or your choice)
- 1 can Borlotti beans (or substitute with Cannellini or your preferred beans)
- 1 onion, finely chopped
- 2 medium carrots, diced
- 2 medium celery sticks, diced
- 2 bay leaves
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 potato, peeled and diced
- 3 cups vegetable broth or stock
- 2-3 cups water (adjust for consistency)
- 1 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 Parmesan cheese rind cube (optional)
- Salt and pepper to taste
Garnish:
- Fresh herbs such as finely chopped parsley or basil
- Freshly grated Parmesan cheese
- Freshly ground black pepper
- Red pepper flakes (optional)
Instructions:
Step 1: Prepare the Base
- In a large pot, warm 1 tablespoon of olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until softened.
- Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Step 2: Add Liquids and Simmer
- Add the tomato paste, bay leaves, diced potato, vegetable broth, and water to the pot. Stir to combine.
- If using, add the Parmesan cheese rind to the pot for extra flavor.
- Bring the mixture to a rolling boil, then lower the heat and allow it to simmer for approximately 15 minutes, or until the vegetables become tender.
Step 3: Add the Beans and Pasta
- Drain and rinse the Borlotti (or Cannellini) beans and add them to the pot.
- Add the ground nutmeg, and season with salt and pepper to taste.
- Stir in the pasta and let the soup continue to simmer for another 10-12 minutes, or until the pasta is cooked to your liking.
- If the soup becomes too thick, add more water or broth to adjust the consistency.
Step 4: Final Touches
- Once the pasta is cooked and the flavors are well-combined, remove the bay leaves and Parmesan rind (if used).
- Ladle the soup into bowls and garnish with freshly chopped herbs, grated Parmesan cheese, ground black pepper, and red pepper flakes if you like a bit of heat.
Conclusion:
Pasta e Fagioli is a simple yet flavorful dish that brings together pasta, beans, and vegetables in a rich, comforting broth. It’s a versatile recipe that can be adapted to use different beans or pasta, making it a great pantry-friendly option. Perfect for a cozy meal, this dish is easy to prepare and sure to become a family favorite.
Traditional Pasta e Fagioli (Pasta and Bean Soup)
Pasta e Fagioli is a hearty and comforting Italiansoup made with short pasta, beans, and a flavorful mix of vegetables andspices. Easy to prepare, it’s a perfect one-pot meal that’s both nutritious anddelicious.
Ingredients
- 200 g short pasta e.g., Orecchiette or your choice
- 1 can Borlotti beans or substitute with Cannellini or your preferred beans
- 1 onion finely chopped
- 2 medium carrots diced
- 2 medium celery sticks diced
- 2 bay leaves
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 1 potato peeled and diced
- 3 cups vegetable broth or stock
- 2-3 cups water adjust for consistency
- 1 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 Parmesan cheese rind cube optional
- Salt and pepper to taste
Garnish:
- Fresh herbs such as finely chopped parsley or basil
- Freshly grated Parmesan cheese
- Freshly ground black pepper
- Red pepper flakes optional
Instructions
Step 1: Prepare the Base
- In a large pot, warm 1 tablespoon of olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until softened.
- Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Step 2: Add Liquids and Simmer
- Add the tomato paste, bay leaves, diced potato, vegetable broth, and water to the pot. Stir to combine.
- If using, add the Parmesan cheese rind to the pot for extra flavor.
- Bring the mixture to a rolling boil, then lower the heat and allow it to simmer for approximately 15 minutes, or until the vegetables become tender.
Step 3: Add the Beans and Pasta
- Drain and rinse the Borlotti (or Cannellini) beans and add them to the pot.
- Add the ground nutmeg, and season with salt and pepper to taste.
- Stir in the pasta and let the soup continue to simmer for another 10-12 minutes, or until the pasta is cooked to your liking.
- If the soup becomes too thick, add more water or broth to adjust the consistency.
Step 4: Final Touches
- Once the pasta is cooked and the flavors are well-combined, remove the bay leaves and Parmesan rind (if used).
- Ladle the soup into bowls and garnish with freshly chopped herbs, grated Parmesan cheese, ground black pepper, and red pepper flakes if you like a bit of heat.