Pasta e fagioli, also known as pasta fazool, is a delicious and hearty Italian soup made with pasta and beans. Here’s a basic recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cans (14 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or small shells)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add diced carrots and celery to the pot and cook for about 5 minutes, until they begin to soften.
- Stir in the diced tomatoes (with their juices), vegetable or chicken broth, cannellini beans, dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
- Meanwhile, cook the pasta separately according to package instructions until al dente. Drain and set aside.
- Once the soup has simmered and the vegetables are tender, add the cooked pasta to the pot. Stir well and let it simmer for another 5 minutes to heat through.
- Taste and adjust seasoning if necessary. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh chopped parsley and grated Parmesan cheese if desired. Enjoy your comforting bowl of pasta e fagioli!
Feel free to adjust the ingredients and seasonings to suit your taste preferences. This recipe is quite flexible, so you can add other vegetables or herbs as you like. Enjoy!
