Pasta E Fagioli

Pasta e Fagioli, translating to “pasta and beans,” is a comforting and rustic Italian dish that’s simple yet incredibly flavorful. Originating from humble roots, this soup combines tender pasta with hearty beans in a rich, tomato-infused broth. It’s traditionally made with inexpensive pantry staples, making it a beloved dish for generations. The beauty of Pasta e Fagioli is in its versatility—variations abound depending on the region, with some versions more soup-like and others thicker and stew-like. This cozy bowl is perfect for a weeknight meal or a casual gathering, offering a delightful balance of textures and savory goodness.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 cup small pasta (ditalini, elbow, or small shells)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Freshly grated Parmesan cheese, for serving
• Fresh parsley or basil, for garnish (optional)

Instructions:

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
2. Add the tomatoes and broth: Stir in the diced tomatoes (with their juices) and cook for 2–3 minutes. Pour in the vegetable or chicken broth and bring the mixture to a simmer.
3. Cook the beans and pasta: Add the cannellini and kidney beans, oregano, basil, and red pepper flakes, if using. Let the soup simmer for about 15 minutes, allowing the flavors to meld. Then, stir in the pasta and continue cooking until the pasta is tender, about 10–12 minutes.
4. Season and serve: Taste and season the soup with salt and black pepper. If the soup becomes too thick, you can add more broth or water to reach your desired consistency.
5. Garnish and enjoy: Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil, if desired.

This dish pairs beautifully with crusty bread for dipping and is even better the next day as the flavors continue to develop!