Pasta Fagioli Recipe: A Classic Italian Comfort Dish for American Kitchens

 If you're a fan of hearty, flavorful soups that warm both the soul and the stomach, pasta fagioli (pronounced pah-stah fah-joh-lee) might just become your new favorite recipe. This classic Italian dish, which literally translates to "pasta and beans," is a staple in Italian households, but it's also become a beloved dish in the United States. The beauty of pasta fagioli lies in its simplicity—made with a few humble ingredients, yet bursting with rich, comforting flavors.

In this blog post, I'll guide you through how to make pasta fagioli at home with a traditional recipe that’s been adapted for American kitchens. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with friends and family, this pasta fagioli recipe is sure to hit the spot.

What is Pasta Fagioli?

Pasta fagioli is a rustic Italian soup made with small pasta, beans, and tomatoes, all simmered in a savory broth. It's a versatile dish that can be made with or without meat, depending on your preferences. Traditionally, the recipe hails from peasant cuisine, meaning it was a dish made with ingredients that were inexpensive but still nutritious and satisfying.

While pasta fagioli is incredibly popular across Italy, you'll find variations in different regions. Some versions are thicker, resembling a stew, while others are more brothy. This recipe leans somewhere in between, giving you a hearty texture with plenty of broth to enjoy with every spoonful.

Why You’ll Love This Recipe

• Simple Ingredients: Most of the ingredients in this recipe are pantry staples like beans, canned tomatoes, and pasta, so it’s easy to whip up any time.
• Customizable: You can make this soup vegetarian or add sausage or pancetta for extra flavor.
• Healthy and Nutritious: Packed with fiber from the beans and tomatoes and protein from the beans (and meat, if added), it’s a balanced meal that’s both hearty and healthy.
• Perfect for Meal Prep: Like many soups, pasta fagioli tastes even better the next day. Make a big batch and enjoy leftovers throughout the week.

Ingredients You’ll Need

To make this classic pasta fagioli recipe, you’ll need the following ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans (or any white beans), drained and rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: ½ pound Italian sausage or pancetta (for a non-vegetarian version)
• Optional: Freshly grated Parmesan cheese and chopped parsley for garnish

Step-by-Step Instructions

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for another minute, stirring to prevent it from burning.

Step 2: Add the Tomatoes and Broth

Pour in the diced tomatoes (with their juice) and give everything a good stir. Then, add the chicken or vegetable broth, followed by the dried oregano and basil. Season with a pinch of salt and a few cracks of black pepper.

Step 3: Bring to a Simmer

Bring the soup to a boil, then reduce the heat to low and let it simmer gently for about 15-20 minutes. This allows the flavors to meld together and develop that rich, comforting taste that pasta fagioli is known for.

Step 4: Cook the Pasta

While the soup is simmering, cook the pasta separately according to the package instructions. I recommend cooking the pasta al dente, as it will soften further when added to the soup. Drain and set aside.

Step 5: Add the Beans and Pasta

Once the soup has simmered and your kitchen is filled with the delicious aromas of tomatoes, garlic, and herbs, add the drained cannellini beans to the pot. Let them cook in the soup for about 5 minutes to heat through. Finally, stir in the cooked pasta.

Step 6: Adjust the Seasoning

Taste the soup and adjust the seasoning if necessary. Add more salt and pepper to suit your taste, and if you want an extra kick of flavor, a dash of red pepper flakes works wonderfully here.

Step 7: Serve and Garnish

Ladle the pasta fagioli into bowls and, if you like, top each serving with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a pop of color and added flavor.

Tips for Making the Best Pasta Fagioli

• Don't Overcook the Pasta: Cooking the pasta separately and adding it to the soup at the end prevents it from becoming too soft or mushy.
• Make it Vegetarian: Swap the chicken broth for vegetable broth and skip the meat to make this dish completely vegetarian.
• Use Leftover Pasta: If you have cooked pasta in the fridge from a previous meal, you can easily add it to this soup.
• Get Creative with Beans: While cannellini beans are traditional, you can substitute them with other types of beans like great northern beans or even kidney beans.

Variations to Try

• Meat Lovers Pasta Fagioli: Add Italian sausage or pancetta for a richer, meatier flavor. Brown the meat in the pot before adding the vegetables for added depth.
• Spicy Pasta Fagioli: For those who like a little heat, add red pepper flakes or use spicy Italian sausage.
• Creamy Pasta Fagioli: If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of ricotta cheese at the end of cooking.

Storing and Reheating

Pasta fagioli stores well in the fridge for up to 3 days. The flavors actually deepen over time, making it perfect for meal prep. If the pasta soaks up too much broth, you can always add a little water or broth when reheating to get the desired consistency.

Conclusion

Pasta fagioli is a timeless dish that brings together the best of Italian flavors in a simple, comforting bowl. With its blend of hearty beans, tender pasta, and savory broth, it's the kind of meal that makes you feel right at home, whether you’re cooking for yourself or feeding a crowd. This recipe is perfect for busy weeknights, cozy weekends, or anytime you need a satisfying, wholesome dish that’s as easy to make as it is delicious.

FAQs

1. Can I freeze pasta fagioli?
Yes, you can freeze pasta fagioli, but it’s best to do so without the pasta, as it can become mushy when thawed and reheated. Simply freeze the soup base and add freshly cooked pasta when serving.

2. What kind of pasta is best for pasta fagioli?
Small pasta like ditalini, elbow macaroni, or small shells work best in this dish. These shapes soak up the broth without overpowering the beans and vegetables.

3. How do I make pasta fagioli gluten-free?
Simply swap regular pasta for your favorite gluten-free variety. Be sure to check the broth for gluten as well.

4. Can I make pasta fagioli in a slow cooker?
Yes! Sauté the vegetables first, then transfer them to a slow cooker along with the tomatoes, beans, and broth. Cook on low for 6-8 hours. Add the cooked pasta at the end.

5. What’s the difference between pasta fagioli and minestrone?
While both are Italian soups that feature beans and pasta, minestrone typically includes a wider variety of vegetables and sometimes different types of beans, while pasta fagioli focuses primarily on beans and pasta.

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