BEST EVER PASTA FAGIOLI – easymealstoprep

I still remember the first time my Nonna showed me how to make Pasta Fagioli. The aroma of simmering tomatoes, garlic, and herbs filled her tiny kitchen, a scent that instantly transported me to a place of warmth and comfort. Learning to make this hearty, soul-satisfying soup felt like receiving a treasured family secret. Today, I’m sharing all my secrets for the most amazing Pasta Fagioli you’ll ever make!

Let’s Make the BEST Pasta Fagioli – A Step-by-Step Guide

Pasta Fagioli, or “pasta and beans,” is more than just a simple soup; it’s a celebration of rustic Italian flavors, a hug in a bowl, and a budget-friendly meal that’s perfect for chilly evenings. This recipe is my absolute favorite, passed down through generations and tweaked to perfection. I promise, even if you’ve never made soup from scratch before, this recipe will be a triumph! Get ready to create a dish that will impress your family and friends with its incredible depth of flavor and satisfying texture.

What Makes This Pasta Fagioli So Special?

This isn’t your average Pasta Fagioli. We’re building layers of flavor, starting with a deeply aromatic base of sautéed vegetables and garlic, then adding rich tomato paste, hearty beans, and perfectly cooked pasta. The secret ingredient? A Parmesan rind simmered in the broth, adding a subtle, savory depth that will have everyone asking for seconds. Trust me, this is a game-changer! Oh, and a tiny little drizzle of olive oil at the end to give it that extra richness. You deserve it!

The Ingredients You’ll Need:

• Olive Oil: Extra virgin olive oil, of course! It’s the foundation of Italian cooking.
• Vegetables: Diced onion, carrots, and celery – the classic mirepoix.
• Garlic: Fresh garlic, minced. Don’t skimp!
• Tomato Paste: Adds a concentrated tomato flavor and richness.
• Canned Diced Tomatoes: Use good quality, canned diced tomatoes (or crushed tomatoes if you prefer a smoother texture).
• Canned Cannellini Beans: These creamy white beans are the star of the show. You can also use Great Northern beans.
• Chicken Broth (or Vegetable Broth): Provides the base for the soup.
• Dried Small Pasta: Ditalini or small shells work best.
• Parmesan Rind: The secret ingredient! It adds amazing depth of flavor.
• Fresh Parsley: Chopped fresh parsley for garnish.
• Salt & Pepper: To taste.
• Optional: Red pepper flakes for a touch of heat.

Step-by-Step Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally. The vegetables should be fragrant and starting to become translucent.
2. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste starts to darken slightly. Be careful not to burn the garlic!
3. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
4. Add Beans and Parmesan Rind: Add the drained and rinsed cannellini beans and the Parmesan rind to the pot.
5. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. The broth should be rich and flavorful. This is where the magic happens!
6. Remove Parmesan Rind: Before adding the pasta, remove the Parmesan rind from the pot. You can discard it, or if there’s still some cheese clinging to it, you can scrape it off and add it back to the soup.
7. Add Pasta: Add the dried pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente). Make sure to stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
8. Season to Taste: Season the soup with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
9. Serve: Ladle the Pasta Fagioli into bowls and garnish with fresh chopped parsley and a drizzle of olive oil. Serve immediately.

Success Tips for Perfect Pasta Fagioli

Okay, my friend, let’s make sure your Pasta Fagioli is absolutely perfect! Here are my golden rules for guaranteeing a delicious and satisfying result every single time:

• Don’t Overcook the Pasta: Nobody likes mushy pasta! Cook the pasta al dente (firm to the bite) because it will continue to cook slightly in the hot soup after you turn off the heat.
• Taste and Adjust Seasoning: Always taste the soup before serving and adjust the seasoning (salt, pepper, red pepper flakes) to your liking. A little extra salt can really bring out the flavors.
• Don’t Skip the Parmesan Rind: This is the secret weapon! It adds a subtle, nutty, savory depth that you just can’t get anywhere else. You can usually find Parmesan rinds in the cheese section of your grocery store, or you can save them from your Parmesan wedges.
• Adjust the Broth: If the soup is too thick, add a little more broth to reach your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken up.
• Make it Vegetarian/Vegan: Easily adapt this recipe by using vegetable broth instead of chicken broth and omitting the Parmesan rind. The soup will still be incredibly flavorful!

Variations to Make it Your Own

The beauty of Pasta Fagioli is its versatility! Feel free to experiment and customize the recipe to suit your tastes and what you have on hand. Here are some ideas:

• Add Meat: For a heartier soup, add cooked Italian sausage, pancetta, or bacon. Brown the meat in the pot before adding the vegetables.
• Use Different Beans: Experiment with different types of beans, such as kidney beans, pinto beans, or black beans.
• Add Greens: Stir in some chopped spinach, kale, or escarole during the last few minutes of cooking.
• Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
• Puree Some of the Beans: For a creamier texture, puree about half of the beans before adding them to the soup.

Serving Suggestions

Pasta Fagioli is a complete meal on its own, but it’s also delicious served with a side of crusty bread for dipping. A simple green salad is also a great accompaniment. You could even add a sprinkle of grated Parmesan cheese on top, if you’re feeling fancy. And don’t forget that drizzle of olive oil! I also love serving this with warm garlic bread for dipping. It is the ultimate comfort meal!

Let’s Talk Other Soups!

Now, if you’re on a soup-making roll (and I hope you are!), let’s talk about some other fantastic options. If you’re looking for something equally comforting and packed with flavor, you might love CHICKEN DUMPLING SOUP. The creamy broth and tender dumplings make for a truly unforgettable meal. Or, if you’re craving something creamy and cheesy, you absolutely MUST try CREAMY TORTELLINI SOUP. It’s quick, easy, and always a crowd-pleaser.

Craving Italian flavors but want something different? LASAGNA SOUP brings all the comforting layers of lasagna into a bowl. It’s like a warm hug on a cold day. Alternatively, ZUPPA TOSCANA is a must-try for its creamy broth, spicy sausage, and hearty kale. It’s a Tuscan classic! If you are short on time you might want to try LASAGNA SOUP for a quick and easy alternative. And for a truly hands-off approach, consider making Crockpot Lasagna Soup – just dump the ingredients in and let your slow cooker do all the work!

Make-Ahead & Storage Instructions

Pasta Fagioli is a great make-ahead dish! The flavors actually improve as it sits, making it perfect for meal prepping or entertaining. Here’s how to store it:

• Refrigerator: Store leftover Pasta Fagioli in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Keep in mind that the pasta may become slightly softer after thawing.
• Reheating: Reheat the soup on the stovetop over medium heat, or in the microwave. If the soup has thickened too much, add a little broth or water to thin it out.

Conclusion

There you have it – my foolproof recipe for the most amazing Pasta Fagioli! I hope you enjoy making and sharing this comforting and flavorful soup with your loved ones. Remember, cooking is all about experimenting and having fun, so don’t be afraid to put your own spin on this classic dish. From my kitchen to yours, happy cooking!

Best Ever Pasta Fagioli

Amelia

This Pasta Fagioli recipe is a hearty and comforting Italian soup, packed with layers of flavor from sautéed vegetables, garlic, tomato paste, beans, and perfectly cooked pasta. A secret ingredient, Parmesan rind, adds a unique savory depth. This is a budget-friendly, family-friendly meal perfect for chilly evenings.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 400 kcal

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 6 cups chicken broth or vegetable broth
• 1 Parmesan rind
• 1 cup dried ditalini pasta or small shells
• ¼ cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• Red pepper flakes optional
• Extra virgin olive oil, for drizzling

• Heat olive oil in a large pot or Dutch oven over medium heat.

• Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.

• Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste starts to darken slightly.

• Pour in the diced tomatoes (with their juices) and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.

• Add the drained and rinsed cannellini beans and the Parmesan rind to the pot.

• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.

• Before adding the pasta, remove the Parmesan rind from the pot. You can discard it, or scrape off any remaining cheese and add it back to the soup.

• Add the dried pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente). Stir occasionally to prevent sticking.

• Season the soup with salt and pepper to taste. Add a pinch of red pepper flakes if desired.

• Ladle the Pasta Fagioli into bowls and garnish with fresh chopped parsley and a drizzle of olive oil. Serve immediately.

Don’t overcook the pasta; cook it al dente, as it will continue to cook in the hot soup. Always taste and adjust the seasoning before serving. The Parmesan rind is crucial for adding depth of flavor. If the soup is too thick, add more broth. If too thin, simmer longer to thicken. For a vegetarian/vegan version, use vegetable broth and omit the Parmesan rind. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave, adding more broth if needed.