Pasta e Fagioli, which translates to “pasta and beans” in English, is a classic Italian soup known for its hearty and flavorful combination of pasta, beans, and vegetables. It’s a comforting and nutritious dish that is popular throughout Italy. There are many variations of Pasta e Fagioli, and different regions or families may have their own unique recipes. Here’s a basic recipe to get you started:
Ingredients:
- 1 cup small pasta (such as ditalini, small shells, or elbow macaroni)
- 1 can (15 oz) cannellini beans, drained and rinsed (or you can use cooked dried beans)
- 1 can (15 oz) crushed tomatoes
- 1/2 cup diced pancetta or bacon
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Red pepper flakes (optional, for some heat)
- Olive oil for cooking
- Grated Parmesan cheese for serving
Instructions:
- In a large pot, heat a bit of olive oil over medium heat. Add the pancetta or bacon and cook until it becomes crispy.
- Add the chopped onions, carrots, celery, and garlic to the pot. Sauté until the vegetables are softened.
- Pour in the crushed tomatoes and chicken or vegetable broth. Stir in the oregano, basil, salt, and pepper. If you like some heat, you can also add red pepper flakes at this point.
- Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
- Add the cannellini beans and pasta to the pot. Cook until the pasta is al dente, following the package instructions.
- Adjust the seasoning if needed and serve hot, garnished with grated Parmesan cheese.
Feel free to customize the recipe to suit your taste. You can add more vegetables, use different types of beans, or adjust the seasonings according to your preferences. Enjoy your delicious Pasta e Fagioli!
