Certainly! Pasta e fagioli, or pasta fazool as it’s affectionately called by some, is a classic Italian dish that combines pasta and beans in a flavorful broth. Here’s a basic recipe to get you started:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cans (15 ounces 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, for serving (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the diced tomatoes (with their juices) to the pot. Stir in the broth, cannellini beans, oregano, basil, thyme, salt, and pepper. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low and let the soup cook for about 20-25 minutes, allowing the flavors to meld together.
- While the soup is simmering, cook the pasta separately according to the package instructions until al dente. Drain the pasta and set aside.
- Once the soup has simmered and the vegetables are tender, add the cooked pasta to the pot. Stir well to combine and let the soup simmer for an additional 5 minutes.
- Taste the soup and adjust seasoning if necessary. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Serve the pasta e fagioli hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired. Enjoy!
This recipe is quite flexible, so feel free to adjust the ingredients and seasonings to suit your taste preferences. You can also add other vegetables like spinach or kale for extra nutrition and flavor. Buon appetito!
