BEST PASTA FAGIOLI EVER – easymealstoprep

Okay, let’s get cooking!

I can still remember the first time my grandmother, Nana Rosa, made Pasta Fagioli for me; the rich aroma filled her tiny kitchen, and the taste was like a warm hug on a cold day. It was more than just a meal; it was a tradition, a connection to our heritage. Today, I’m sharing all my secrets for the most comforting and delicious Pasta Fagioli you’ll ever make!

The Magic of Pasta Fagioli: A Kitchen Best Friend’s Guide

Pasta Fagioli. The name itself just rolls off the tongue, doesn’t it? It literally translates to “pasta and beans,” but trust me, it’s so much more than the sum of its parts. It’s a hearty, flavorful Italian classic, perfect for a chilly evening, a comforting lunch, or anytime you need a little culinary love. I’m going to walk you through every step to create a Pasta Fagioli that will have your family begging for more. Don’t worry if you’ve never made it before; I’m here to hold your hand (virtually, of course!) and guide you to success.

Why I Love This Recipe

Listen, I’ve tried a lot of Pasta Fagioli recipes over the years. Some were bland, some were watery, and some just missed the mark entirely. But this recipe? This is *the one*. It’s got the perfect balance of flavors, the right amount of richness, and that unmistakable homemade goodness that makes you feel all warm and fuzzy inside.

What makes this recipe so special?

* **The depth of flavor:** We’re not just throwing ingredients together here. We’re building layers of flavor with aromatics, herbs, and a secret ingredient that takes it over the top. (Hint: it involves Parmesan cheese!)
* **The perfect texture:** We want a soup that’s hearty but not heavy, with a creamy broth and perfectly cooked pasta and beans.
* **It’s customizable:** This recipe is a great starting point, but you can easily adapt it to your own tastes and preferences. Add more vegetables, use different types of beans, or spice it up with a pinch of red pepper flakes. It’s *your* Pasta Fagioli now!

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. Don’t be intimidated by the list; most of these are pantry staples. I promise, it’s worth it!

* **Olive Oil:** Extra virgin olive oil is best for its flavor.
* **Aromatics:**
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3-4 cloves garlic, minced (or more, if you’re a garlic lover like me!)
* **Pancetta or Bacon (Optional):** Adds a smoky, savory depth. About 4 ounces, diced.
* **Canned Diced Tomatoes:** 28 ounces. Use good quality ones!
* **Tomato Paste:** 2 tablespoons.
* **Dried Herbs:**
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* **Beans:**
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1 (15-ounce) can kidney beans, drained and rinsed
* **Broth:** 6 cups chicken or vegetable broth (low sodium is best so you can control the salt)
* **Pasta:** 1 cup small pasta, such as ditalini, elbow macaroni, or small shells
* **Parmesan Cheese Rind:** This is our secret weapon! (More on this later.)
* **Fresh Parsley:** Chopped, for garnish.
* **Salt and Pepper:** To taste.
* **Grated Parmesan Cheese:** For serving.

Step-by-Step: Making the BEST Pasta Fagioli Ever

Alright, let’s get started! Follow these steps closely, and you’ll be enjoying a bowl of delicious Pasta Fagioli in no time.

1. **Sauté the Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. They should be fragrant and starting to turn translucent.
2. **Add Pancetta (Optional):** If using pancetta or bacon, add it to the pot and cook until crisp, about 5 minutes. The aroma will be incredible!
3. **Stir in the Garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
4. **Build the Flavor Base:** Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the flavor.
5. **Add Tomatoes and Herbs:** Pour in the diced tomatoes (with their juice), oregano, basil, and red pepper flakes (if using). Stir well to combine.
6. **Simmer with the Parmesan Rind:** Add the chicken or vegetable broth and the Parmesan cheese rind. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
7. **Add the Beans:** Stir in the cannellini beans and kidney beans.
8. **Cook the Pasta:** Add the pasta and cook according to package directions, until al dente. This usually takes about 8-10 minutes. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
9. **Remove the Parmesan Rind:** Fish out the Parmesan cheese rind and discard it. It has done its job of infusing the soup with cheesy goodness!
10. **Adjust Seasoning:** Taste the soup and adjust the seasoning with salt and pepper as needed. Remember, you can always add more, but you can’t take it away!
11. **Garnish and Serve:** Ladle the Pasta Fagioli into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!

Pro Tips for Pasta Fagioli Perfection

Okay, now let’s talk about some insider secrets that will take your Pasta Fagioli from good to *amazing*. These are the little things that make all the difference.

* **The Secret to Creamy Soup:** For a creamier texture, remove about 1 cup of the soup (including some beans) before adding the pasta. Blend it with an immersion blender or in a regular blender until smooth, then stir it back into the soup. This adds body and richness without any heavy cream.
* **Don’t Overcook the Pasta:** Nobody likes mushy pasta! Be sure to cook the pasta al dente, meaning “to the tooth.” It should be slightly firm and not overcooked. The pasta will continue to absorb liquid as it sits, so it’s better to slightly undercook it than overcook it.
* **Use High-Quality Ingredients:** The better the ingredients you use, the better the final product will be. Spring for good-quality canned tomatoes, fresh herbs, and flavorful broth. It makes a world of difference!
* **Make it Vegetarian/Vegan:** Easily make this recipe vegetarian or vegan by using vegetable broth and omitting the pancetta or bacon. You can add a splash of balsamic vinegar at the end for a little extra depth of flavor.
* **Leftovers are Your Friend:** Pasta Fagioli is even better the next day! The flavors have more time to meld together, and the soup becomes even richer and more flavorful. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations and Adaptations

One of the best things about Pasta Fagioli is how versatile it is. Feel free to experiment and make it your own! Here are a few ideas to get you started:

* **Add More Vegetables:** Throw in some chopped zucchini, spinach, kale, or escarole for extra nutrients and flavor.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Use Different Beans:** Try using chickpeas, borlotti beans, or great northern beans instead of or in addition to the cannellini and kidney beans.
* **Add Meat:** In addition to (or instead of) pancetta, you could add cooked Italian sausage, ground beef, or shredded chicken.
* **Make it Gluten-Free:** Use gluten-free pasta to make this recipe gluten-free.

Pairing Suggestions

Pasta Fagioli is a meal in itself, but it’s also delicious served with a simple side. Here are a few of my favorite pairings:

* **Crusty Bread:** For dipping and soaking up all that delicious broth.
* **Garlic Bread:** Because garlic bread makes everything better.
* **Simple Salad:** A light salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
* **Grilled Cheese Sandwich:** A classic comfort food combination!

Success Tips for the Best Pasta Fagioli:

* **Don’t skip the Parmesan rind!** It adds an unbelievable depth of umami flavor that you won’t get anywhere else. Even if you don’t usually save your rinds, start now, specifically for this recipe!
* **Bloom the tomato paste.** Sautéing the tomato paste for a couple of minutes before adding the other liquids is crucial. It concentrates the flavor and gets rid of that raw, metallic taste.
* **Salt your pasta water.** Just like when you’re making regular pasta, salt the water (or in this case, the broth) generously before adding the pasta. This seasons the pasta from the inside out.
* **Taste and adjust.** Don’t be afraid to season aggressively! Taste the soup frequently and adjust the salt, pepper, and herbs to your liking.
* **Let it simmer.** The longer the soup simmers, the better the flavors will meld together. If you have the time, let it simmer for at least an hour.

Other Soups You’ll Adore

If you love Pasta Fagioli, you’re going to adore these other soup recipes too! Soup is one of my favorite things to make (and eat!), and these are some of my all-time favorites. For a super hearty and comforting meal, you can’t go wrong with CHICKEN DUMPLING SOUP. It’s like a warm hug in a bowl! If you’re craving something creamy and cheesy, you’ll love CREAMY TORTELLINI SOUP. It’s so easy to make and incredibly satisfying. And if you’re looking for a hearty and flavorful soup that’s packed with Italian flavors, you absolutely have to try LASAGNA SOUP. It’s like eating lasagna in soup form! And for another fabulous soup with Italian flavors, give ZUPPA TOSCANA a try! It’s peppery, flavorful and delicious! There is also a Lasagna Soup and you can even make it in a Crockpot Lasagna Soup.

Recipe Card: Pasta Fagioli (The Best Ever!)

**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Yields:** 6-8 servings

**Ingredients:**

* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 ounces pancetta or bacon, diced (optional)
* 3-4 cloves garlic, minced
* 2 tablespoons tomato paste
* 28 ounces canned diced tomatoes
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1 (15-ounce) can kidney beans, drained and rinsed
* 6 cups chicken or vegetable broth
* 1 cup small pasta (ditalini, elbow macaroni, small shells)
* Parmesan cheese rind
* Fresh parsley, chopped, for garnish
* Salt and pepper to taste
* Grated Parmesan cheese, for serving

**Instructions:**

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. If using pancetta or bacon, add it to the pot and cook until crisp, about 5 minutes.
3. Add garlic and cook for 1 minute, until fragrant.
4. Stir in tomato paste and cook for 1-2 minutes.
5. Add diced tomatoes, oregano, basil, and red pepper flakes (if using). Stir well.
6. Add broth and Parmesan cheese rind. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour.
7. Stir in cannellini beans and kidney beans.
8. Add pasta and cook according to package directions, until al dente.
9. Remove Parmesan cheese rind and discard.
10. Taste and adjust seasoning with salt and pepper.
11. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately.

Storage Instructions

Store leftover Pasta Fagioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The soup may thicken as it sits, so you may need to add a little extra broth or water when reheating.

Final Thoughts: A Bowl of Comfort, A Taste of Home

Pasta Fagioli is more than just a recipe; it’s a tradition, a memory, a taste of home. I hope this recipe inspires you to create your own Pasta Fagioli memories and to share the love with your family and friends. So go ahead, grab your ingredients, put on some Italian music, and get cooking! You’ve got this! And remember, I’m always here to help if you have any questions. Buon appetito!