Hearty Pasta e Fagioli Soup

Recipe Introduction

Fancy a hug in a bowl? Honestly, who doesn't. Let's talk about pasta fagioli soup ! I can't even count how many times this recipe has saved me on a chilly evening.

It's proper comfort food.

Quick Hook

Have you ever craved a bowl of warm, comforting goodness? This pasta fagioli soup recipe is it, mate. Think rich tomato broth, creamy cannellini beans , and perfectly cooked pasta.

It's simple, wholesome, and tastes like a proper Italian mamma made it.

Brief Overview

Pasta e Fagioli , or " pasta fazool recipe " as some call it, originates from Italy. It's a peasant dish, traditionally made with simple, affordable ingredients.

This easy soup recipe is ready in just over an hour and serves about six people. Perfect for sharing.

Main Benefits

This Italian bean soup is packed with protein and fiber from the beans. Hello, gut health! Plus, it's a perfect way to sneak in some extra veggies, innit? What makes this pasta and beans recipe special? That smoky flavor from the pancetta, or even better, bacon.

Right then, fancy getting started? Let's have a look at the ingredients you'll need for this amazing Italian soup .

Hearty Pasta e Fagioli Soup Recipe Card

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 4 ounces pancetta, diced (115g)
• 1 medium yellow onion, diced (approx. 1 cup / 150g)
• 2 medium carrots, diced (approx. 1 cup / 120g)
• 2 celery stalks, diced (approx. 1 cup / 100g)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to taste)
• 6 cups chicken broth (or vegetable broth for vegetarian) (1.4 liters)
• 1 (14.5 ounce) can crushed tomatoes (410g)
• 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
• ½ cup ditalini pasta (or other small pasta shape) (approx. 50g)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)
• Extra virgin olive oil, for drizzling (optional)

Instructions:

• Heat olive oil in a large pot. Add pancetta (or bacon) and cook until crispy. Add onion, carrots, and celery. Sauté until softened. Add garlic, oregano, and red pepper flakes; cook until fragrant.
• Pour in chicken broth and crushed tomatoes. Bring to a simmer.
• Add cannellini beans and ditalini pasta. Simmer until pasta is cooked al dente, stirring occasionally to prevent sticking.
• Season with salt and pepper to taste. Garnish with fresh parsley, Parmesan cheese (if using), and a drizzle of olive oil (if using). Serve hot.

Nutrition Facts

Calories:350

Fat:15g

Fiber:8g

Recipe Info

Category:Soup

Cuisine:Italian

Let's Talk Ingredients & Kit for Proper Pasta Fagioli Soup

Right then, before we get started on this Pasta e Fagioli adventure, let's gather what we need. Honestly, it's all pretty straightforward, nothing too fancy.

This Italian soup , sometimes called Pasta Fazool recipe , is all about simple ingredients singing in harmony.

The Pasta e Fagioli Essentials

Here's the lowdown on what you'll need. Don't stress too much if you're a tiny bit out on measurements. We're not baking a cake here.

• Olive oil: 2 tablespoons (30 ml) . Go for decent quality stuff. It makes a difference.
• Pancetta: 4 ounces (115g) , diced. If you can't find pancetta, smoked bacon rashers, chopped, are a good stand-in.
• Onion: 1 medium , diced (approx. 1 cup/150g ). Yellow onion is best here.
• Carrots: 2 medium , diced (approx. 1 cup/120g ). Get the brightest you can find.
• Celery: 2 stalks , diced (approx. 1 cup/100g ). Get the freshest you can find.
• Garlic: 2 cloves , minced. Freshly minced is always better, innit?
• Dried oregano: 1 teaspoon . Adds that authentic Italian flavour.
• Red pepper flakes: ½ teaspoon . Adjust to taste. I like a bit of a kick!
• Chicken broth: 6 cups (1.4 liters) . Vegetable broth is great if you're going vegetarian pasta fagioli .
• Crushed tomatoes: 1 (14.5 ounce) can (410g) . Good quality makes all the difference.
• Cannellini beans : 1 (15 ounce) can (425g) , rinsed and drained. Cannellini beans are what makes that magic, but other beans such as borlotti or kidney work as well!
• Ditalini pasta : ½ cup (approx. 50g) . Ditalini pasta is traditional, but any small pasta shape will do.

Italian Bean Soup Seasoning Sensations

Spice is nice! The right seasonings turn this from just a Pasta and Beans Recipe to a real Italian soup .

Oregano and red pepper flakes are key here. They give it that lovely warmth. Don't be shy with salt and pepper.

Taste as you go and adjust to your liking. A little pinch of dried basil can also sneak in there.

Get Your Kit On for this Easy Soup Recipe

You don't need much in the way of equipment to make this easy soup recipe . Just the basics will do.

• Large pot or Dutch oven: Something big enough to hold all that deliciousness.
• Cutting board and knife: For chopping all those lovely veggies.
• Measuring cups and spoons: For accurate measuring, obviously.
• Ladle: For serving this comfort food !

A big pot is ideal but if you only have a smaller one available it will also work perfectly, just remember to stir.

Now you're prepped and ready to make the best Pasta Fagioli Soup of your life! Let's get cooking!

Cooking Method: Nailing Your Pasta Fagioli Soup

Right then, let's get stuck in! I’m gonna show you how to make a banging Pasta Fagioli soup . Honestly, it’s easier than you think and tastes like proper comfort food .

It's a Pasta and Beans recipe , so you know it's going to be hearty.

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place , yeah? Dice your onion, carrots, and celery. Mince your garlic. Chop your pancetta (or bacon, if you're skint like me sometimes).

Measure out your ditalini pasta and have your cannellini beans rinsed and ready to go. Organisation is key! Remember – safety first! Be careful with that knife, yeah? I once nearly took a finger off dicing an onion.

Not fun.

Step-by-Step: From Hob to Heaven

Here’s how we transform simple ingredients into an amazing Italian soup :

1. Heat 2 tablespoons of olive oil in your pot over medium heat. Add your 4 ounces of diced pancetta . Cook until crispy.
2. Chuck in your diced onion, carrots, and celery. Cook until softened, about 5 minutes .
3. Stir in your minced garlic, 1 teaspoon dried oregano , and ½ teaspoon red pepper flakes . Cook until fragrant, only about 30 seconds .
4. Pour in 6 cups of chicken broth and 1 (14.5 ounce) can of crushed tomatoes . Bring it to a simmer.
5. Add 1 (15 ounce) can of cannellini beans and ½ cup of ditalini pasta . Simmer until the pasta is cooked, probably about 10- 12 minutes . Stir often so it doesn’t stick.
6. Season with salt and pepper to taste. Honestly, don’t be shy.
7. Serve hot with fresh parsley, Parmesan, and a drizzle of olive oil. The best part? The first spoon in your mouth of the Pasta fagioli soup , amazing!.

Pro Tips: Level Up Your Soup Game

Want to take your Pasta e Fagioli to the next level? Try these:

• Don't overcook the pasta! No one likes mushy pasta. Al dente is king. That's a sure path to a good Pasta fazool recipe .
• For a creamier soup, blend half of the cannellini beans before adding them. Italian bean soup is one of my favorites because you can always add some cream.

Common mistake? Forgetting to season properly! Taste as you go. You can even make this a Vegetarian pasta fagioli by skipping the pancetta and using vegetable broth. Enjoy!

Recipe Notes for the Perfect Pasta Fagioli Soup

Right then, let's talk about making your Pasta e Fagioli – or as my Nan used to call it, Pasta fazool recipe – absolutely brilliant.

It’s an Italian soup classic. Honestly, even I mess things up sometimes!

Serving Up Smiles: Plating and Presentation

Okay, so presentation matters. Nobody wants a slop of beige in a bowl, do they? Ladle your Pasta Fagioli soup into warmed bowls.

A swirl of good extra virgin olive oil on top? Oh my gosh, yes. Sprinkle with fresh parsley and a generous grating of Parmesan cheese if you're feeling fancy.

I like serving mine with some proper crusty bread for dunking. Adds a bit of texture, you know? This easy soup recipe deserves some love.

As for drinks, a simple glass of dry red wine is lovely, or even just some sparkling water with a slice of lemon.

Keeps it light. A side salad works too, something with a bit of zip.

Sorted Storage: Keeping it Fresh

Right, so you've made a massive batch of this Italian bean soup Pasta e Fagioli and can't eat it all.

No worries! Let it cool completely before popping it into airtight containers. It'll happily sit in the fridge for 3-4 days .

Freezing? Yep, that works too. Though the pasta might get a bit softer on reheating. Freeze for up to 3 months .

When you're ready to eat, thaw it overnight in the fridge and reheat gently on the hob. Honestly, it tastes even better the next day, the flavours really develop.

Twists and Tweaks: Variations on a Theme

Fancy a bit of a change? No problem. For a Vegetarian pasta fagioli , just swap out the chicken broth for vegetable stock and ditch the pancetta (or bacon). Easy peasy!

If you're feeling adventurous, chuck in some different beans. Borlotti beans or kidney beans work a treat. And during the colder months, I sometimes throw in some shredded kale or spinach for extra goodness.

Nutrition Nuggets: Health in a Bowl

So, this Italian soup , Pasta e Fagioli , is actually pretty good for you. It's packed with fibre from the cannellini beans , which helps keep you regular – always a bonus, isn't it? It's also a good source of protein , and the vegetables give you a decent dose of vitamins.

All of this is comfort food goodness! Roughly, you are looking at about 350 calories per serving.

Now go on, get cooking! You've got this. This pasta and beans recipe is super simple, and I promise you'll absolutely love it. Enjoy!