Pasta e fagioli. The name itself conjures up images of rustic Italian kitchens, simmering pots, and the comforting aroma of simple, delicious food. This hearty, flavorful soup is the perfect example of how incredibly satisfying healthy meals can be. Inspired by the culinary genius of Stanley Tucci, this recipe offers a quick dinner idea that's as easy as it is delicious – perfect for homemade cooking enthusiasts of all skill levels. Let's dive in and create a taste of Italy right in your kitchen!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it perfect for a weeknight meal.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta (or small pasta of your choice)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Step-by-Step Cooking Instructions: A Simple Process
This recipe is designed for ease and efficiency, ensuring a delightful meal without spending hours in the kitchen.
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
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Build the Flavor Base: Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat and let it gently simmer for about 15 minutes, allowing the flavors to meld beautifully.
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Add Beans and Pasta: Stir in the cannellini beans and ditalini pasta. Continue to simmer until the pasta is cooked through, about 10-12 minutes, or according to package directions.
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Season and Serve: Season the soup with salt and pepper to taste. Ladle the pasta fagioli into bowls, garnish with fresh parsley and a sprinkle of Parmesan cheese.
Cooking Tips for the Best Results
- Don't Overcook the Pasta: Overcooked pasta will become mushy. Start checking for doneness a few minutes before the package directions suggest.
- Adjust Seasoning: Taste the soup as you go and adjust the seasonings according to your preference. You can always add more herbs, spices, or salt and pepper.
- Make it Ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner.
Variations to Explore Your Culinary Creativity
- Add Greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients and vibrant color.
- Meat Lovers' Delight: Brown some Italian sausage or pancetta before adding the vegetables for a heartier soup.
- Different Beans: Experiment with other beans like kidney beans, pinto beans, or great northern beans.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 15-20 grams
- Fiber: 10-12 grams
This easy recipe makes a delicious and healthy meal perfect for any night of the week. Enjoy the wonderful flavors of Italy, brought to you by the inspiration of Stanley Tucci’s culinary expertise. Let us know in the comments how your Pasta Fagioli turned out!