Craving a comforting, flavorful, and healthy meal that’s also incredibly easy to make? Look no further than this vegetarian Pasta e Fagioli recipe! This classic Italian pasta and bean soup is packed with wholesome ingredients, bursting with delicious flavors, and perfect for a quick weeknight dinner or a satisfying weekend lunch. It's a fantastic example of how simple homemade cooking can result in delicious dishes that are both satisfying and nutritious.
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can borlotti beans (or kidney beans), rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup ditalini pasta (or other small pasta shape)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
Get started: 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 occasionally to prevent burning. This is a great time to multitask – chop your vegetables while the pot heats!
Building flavor: Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; it can quickly become bitter.
Simmering the soup: Stir in the crushed tomatoes, vegetable broth, cannellini beans, borlotti beans, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, allowing the flavors to meld beautifully.
Adding pasta: Add the ditalini pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until the pasta is cooked through but still has a slight bite. Stir occasionally to prevent sticking.
Serving suggestions: Once the pasta is cooked, taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot. A sprinkle of grated Parmesan cheese adds a lovely salty, umami kick!
Cooking Tips for the Best Pasta e Fagioli:
- For a richer flavor: Sauté the vegetables in a mixture of olive oil and butter.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for extra heat.
- Add greens: Stir in a handful of chopped spinach or kale during the last few minutes of cooking for added nutrients and color.
- Make it creamy: Blend a portion of the soup with an immersion blender for a creamier texture.
- Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Meat Lovers Version: Add cooked Italian sausage, pancetta, or ground beef for a heartier version.
- Other Beans: Feel free to substitute your favorite beans, such as chickpeas or white beans.
- Different Pasta: Experiment with other small pasta shapes like elbow macaroni or small shells.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: 15-20g Fiber: 10-15g
This hearty vegetarian Pasta e Fagioli recipe is a simple yet delicious and healthy meal that the whole family will enjoy. It's a great way to use pantry staples and create a comforting and flavorful dish without spending hours in the kitchen. Enjoy your delicious and easy homemade meal!