Welcome to this heartwarming Pasta e Fagioli recipe! This traditional Italian dish combines the richness of beans, the texture of pasta, and the comforting warmth of a hearty soup, making it the perfect meal for cooler days or any time you’re craving comfort. Whether you’re a long-time fan of Pasta e Fagioli or just discovering it, you’re in for a treat. This easy-to-make recipe is both satisfying and flavorful, and it’s even better than Olive Garden’s famous version!
Introduction to Pasta e Fagioli
Pasta e Fagioli, which translates to “pasta and beans,” is a classic Italian soup that has been enjoyed for generations. With its humble origins as a peasant dish, it has since become a beloved meal worldwide. The creamy beans, tender pasta, and fragrant herbs combine to create a dish that is both comforting and nutritious. This particular recipe stands out for its rich flavor profile, achieved by incorporating pancetta, kale, and a Parmesan rind for added depth. The result is a soup that is perfect for cozy family dinners or when you’re entertaining guests with authentic Italian cuisine.
You’ll find that this dish not only nourishes the body but also warms the soul. Plus, it’s customizable to suit various dietary needs!
Ingredients for Pasta e Fagioli
To make the best Pasta e Fagioli, you’ll need the following ingredients:
- 4 oz diced pancetta
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 ribs of celery, chopped
- ½ cup chopped fennel bulb
- 4 cloves garlic, minced
- ½ teaspoon fennel seed, crushed
- 1 teaspoon kosher salt, divided
- 1 tablespoon fresh rosemary, finely chopped (plus more for serving)
- ⅛ teaspoon red pepper flakes
- 6 ounces tomato paste (about ¼ cup)
- 6 cups chicken stock
- 1 bay leaf
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 2 cups kale, slivered
- 1-inch chunk Parmesan rind
- 6 ounces uncooked ditalini pasta
- 1 tablespoon butter
- Grated Parmesan cheese, for serving
Optional substitutions: If you prefer a vegetarian version, you can replace the chicken stock with vegetable stock and omit the pancetta. For a gluten-free option, use gluten-free pasta.
How to Make Pasta e Fagioli – Step by Step
Step 1: Cook the Pancetta
In a large Dutch oven or heavy-bottomed pot, cook the pancetta over medium-low heat for about 7 minutes or until it is tender-crisp. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pot.
Step 2: Sauté the Vegetables
Increase the heat to medium and add 2 tablespoons of olive oil to the pot. Add the chopped onion and cook for about 5 minutes, stirring occasionally. Then, add the carrots, celery, and chopped fennel. Sauté for an additional 5 minutes, stirring occasionally.
Step 3: Add Herbs and Tomato Paste
Crush the fennel seeds between your fingers and add them to the pot along with the garlic, rosemary, red pepper flakes, and kosher salt. Cook for 2 minutes until the garlic becomes fragrant. Stir in the tomato paste and cook for 2-3 minutes to coat the vegetables and develop the flavor.
Step 4: Add Stock and Beans
Pour in the chicken stock and add the bay leaf and Parmesan rind. Bring the mixture to a boil, then reduce the heat to a rolling simmer. Let it cook for 10 minutes.
Step 5: Cook the Pasta
Add the uncooked ditalini pasta to the pot and cook, partially covered with a lid, for 10 minutes. Stir occasionally to prevent sticking.
Step 6: Add Beans and Kale
Stir in the rinsed cannellini beans, reserved pancetta, and slivered kale. Cook for another 5 minutes until the beans are warmed through and the kale has wilted.
Step 7: Final Touches
Remove the Parmesan rind and bay leaf from the soup. Stir in the butter for added richness. Serve the Pasta e Fagioli with freshly grated Parmesan cheese and extra rosemary, if desired.
Helpful Tips for Pasta e Fagioli
- Use fresh ingredients: Fresh rosemary and quality olive oil will enhance the flavor of the dish.
- Don’t overcook the pasta: Be careful not to overcook the pasta to maintain its texture in the soup.
- Add vegetables: If you’d like to add more veggies, zucchini or spinach work well in this recipe.
- Make it creamy: For a creamier texture, mash a few of the beans before adding them to the soup.
Cooking Tips for the Best Pasta e Fagioli
- Use a Parmesan rind: The rind adds a depth of flavor that is unmatched, making the broth rich and savory.
- Partially cover the pot: When cooking the pasta, partially covering the pot allows steam to escape, which helps to avoid overcooking.
- Season in stages: Seasoning at different stages of cooking ensures that all the flavors meld together properly.
Serving Suggestions for Pasta e Fagioli
Pasta e Fagioli pairs wonderfully with crusty Italian bread or a simple green salad. For a complete Italian meal, serve with a side of bruschetta or garlic bread. A glass of Chianti or a light Pinot Grigio also complements the dish beautifully.
Nutritional Information
Each serving of Pasta e Fagioli provides approximately:
- Calories: 400 kcal
- Fat: 16g
- Carbohydrates: 50g
- Protein: 15g
- Fiber: 7g
- Vitamin A: 15% of the daily recommended intake
- Vitamin C: 10% of the daily recommended intake
This soup is not only delicious but also rich in fiber and protein, making it a healthy option for a balanced meal.
Storage and Leftovers for Pasta e Fagioli
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, adding a splash of water or stock to loosen it up. The pasta may absorb some of the liquid, so feel free to add more stock to get the desired consistency.
For freezing, let the soup cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs) for Pasta e Fagioli
Q1: Can I make this recipe vegetarian? Yes! Substitute the chicken stock with vegetable stock and omit the pancetta for a delicious vegetarian version.
Q2: Can I use different types of beans? Absolutely. Cannellini beans are traditional, but you can also use great northern beans or chickpeas.
Q3: Can I freeze Pasta e Fagioli? Yes, this soup freezes well. Just be aware that the pasta may soften when reheated, so it’s best to undercook it slightly if you plan to freeze the soup.
Q4: How can I make this recipe gluten-free? Use gluten-free pasta and ensure that the stock you use is also gluten-free.
Related Recipes for Pasta Lovers
Check out these recipes for more delicious ideas:
Conclusion
We hope you enjoy making and eating this comforting Pasta e Fagioli recipe as much as we do! It’s a hearty, nutritious meal that’s perfect for any occasion. Don’t forget to share your own variations or let us know how it turned out in the comments. Bon appétit!
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Pasta e Fagioli Recipe – Hearty, Authentic Italian Soup
Description
Welcome to this heartwarming Pasta e Fagioli recipe! This traditional Italian dish combines the richness of beans, the texture of pasta, and the comforting warmth of a hearty soup, making it the perfect meal for cooler days or any time you’re craving comfort. Whether you’re a long-time fan of Pasta e Fagioli or just discovering it, you’re in for a treat. This easy-to-make recipe is both satisfying and flavorful, and it’s even better than Olive Garden’s famous version!
Ingredients
- 4 oz diced pancetta
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 ribs of celery, chopped
- ½ cup chopped fennel bulb
- 4 cloves garlic, minced
- ½ teaspoon fennel seed, crushed
- 1 teaspoon kosher salt, divided
- 1 tablespoon fresh rosemary, finely chopped (plus more for serving)
- ⅛ teaspoon red pepper flakes
- 6 ounces tomato paste (about ¼ cup)
- 6 cups chicken stock
- 1 bay leaf
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 2 cups kale, slivered
- 1-inch chunk Parmesan rind
- 6 ounces uncooked ditalini pasta
- 1 tablespoon butter
- Grated Parmesan cheese, for serving
Instructions
Step 1: Cook the Pancetta
In a large Dutch oven or heavy-bottomed pot, cook the pancetta over medium-low heat for about 7 minutes or until it is tender-crisp. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pot.
Step 2: Sauté the Vegetables
Increase the heat to medium and add 2 tablespoons of olive oil to the pot. Add the chopped onion and cook for about 5 minutes, stirring occasionally. Then, add the carrots, celery, and chopped fennel. Sauté for an additional 5 minutes, stirring occasionally.
Step 3: Add Herbs and Tomato Paste
Crush the fennel seeds between your fingers and add them to the pot along with the garlic, rosemary, red pepper flakes, and kosher salt. Cook for 2 minutes until the garlic becomes fragrant. Stir in the tomato paste and cook for 2-3 minutes to coat the vegetables and develop the flavor.
Step 4: Add Stock and Beans
Pour in the chicken stock and add the bay leaf and Parmesan rind. Bring the mixture to a boil, then reduce the heat to a rolling simmer. Let it cook for 10 minutes.
Step 5: Cook the Pasta
Add the uncooked ditalini pasta to the pot and cook, partially covered with a lid, for 10 minutes. Stir occasionally to prevent sticking.
Step 6: Add Beans and Kale
Stir in the rinsed cannellini beans, reserved pancetta, and slivered kale. Cook for another 5 minutes until the beans are warmed through and the kale has wilted.
Step 7: Final Touches
Remove the Parmesan rind and bay leaf from the soup. Stir in the butter for added richness. Serve the Pasta e Fagioli with freshly grated Parmesan cheese and extra rosemary, if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh rosemary and quality olive oil will enhance the flavor of the dish.
- Don’t overcook the pasta: Be careful not to overcook the pasta to maintain its texture in the soup.
- Add vegetables: If you’d like to add more veggies, zucchini or spinach work well in this recipe.
- Make it creamy: For a creamier texture, mash a few of the beans before adding them to the soup.
