Pasta e Fagioli Italian Soup (Printable Version)
A hearty marriage of pasta and beans in a flavorful broth that's been warming Italian households for generations.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
4 ounces bacon, diced (optional)
→ Liquid and Canned Components
07 -
400g diced tomatoes
08 -
1 liter low-sodium chicken broth
09 -
400g cannellini beans, drained and rinsed
10 -
400g red kidney beans, drained and rinsed
→ Seasonings
11 -
1 teaspoon dried oregano
12 -
1 teaspoon dried basil
13 -
½ teaspoon red pepper flakes (optional)
14 -
1 chicken bouillon cube
15 -
Salt and pepper to taste
→ Pasta and Garnishes
16 -
100g ditalini pasta or other small pasta
17 -
Freshly grated Parmesan cheese for serving
18 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables have softened and are fragrant.
02 -
If using, add the diced bacon to the vegetable mixture and cook for 3-4 minutes until crispy and rendered.
03 -
Pour in diced tomatoes and chicken broth, stirring to combine. Bring mixture to a gentle boil.
04 -
Add cannellini and kidney beans along with dried oregano, basil, red pepper flakes (if using), and bouillon cube. Season with salt and pepper. Reduce heat to low and simmer for 15 minutes to meld flavors.
05 -
Add ditalini pasta to the simmering soup and cook according to package instructions, approximately 8-10 minutes, until al dente. Add additional broth or water if soup becomes too thick.
06 -
Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.
# Notes:
01 -
Add a Parmesan cheese rind to the soup while simmering for enhanced savory depth.
02 -
For a creamier consistency, mash about one-third of the beans before adding them to the pot.
03 -
A splash of red wine vinegar or lemon juice added just before serving brightens the flavors.
04 -
This soup improves with time - flavors develop overnight in the refrigerator for an even more delicious second-day meal.