Pasta e Fagioli Soup
Pasta e Fagioli Soup is a classic Italian soup that translates to “pasta and beans” in English. It is a hearty and comforting dish perfect for cold winter days. This soup is traditionally made with cannellini beans tomatoes, pasta, and vegetables like onions, carrots, and celery. In this recipe, I added ground pork for extra protein. It is seasoned with herbs and spices and finished with grated Parmesan cheese. Pasta e Fagioli Soup is a great example of the simple and delicious cuisine that Italy is known for. Let’s dive into the history and ingredients of this traditional dish and provide you with a step-by-step process so you can easily make this dish at home.
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The History Of Pasta e Fagioli
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Pasta e Fagioli is believed to have originated in Italy during the 19th century. Peasants traditionally made the dish as a simple and hearty meal. That could be prepared with inexpensive ingredients. The beans used in the dish were often locally sourced and easy to grow. And the pasta helped provide a filling and satisfying meal. Over time, Pasta e Fagioli became popular throughout Italy and eventually spread to other parts of the world, as Italian cuisine gained international recognition. Today, it is still a comforting and flavorful dish showcasing the rustic simplicity of Italian cooking.
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Other Recipe Ideas
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Ingredients notes
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SAUTE THE AROMATICS AND COOK THE GROUND PORK:
- Olive oil: This oil is used to sauté the aromatics
- Onion: chopped
- Garlic: minced
- Italian seasoning: Italian flavor
- Dried thyme: Subtle depth of flavor
- Fine sea salt: Enhance the flavor
- Ground pepper: Subtle heat
- Ground Pork: Meat
VEGGIES:
- Diced tomatoes: use either canned or fresh tomatoes
- Celery: diced
- Carrots: diced
PASTA AND THE REST OF THE INGREDIENTS
- Ditali pasta: or small elbow macaroni
- Honey: to balance the acidity
- Tomato paste: concentrated tomato
- Chicken broth: or use vegetable broth
- Dried bay leaves: added earthiness and fragrance
- Cannellini beans: added protein
- Parmesan cheese: add savory and rich flavor
- Parsley: chopped, for garnish
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How To Make Pasta E Fagioli
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Time needed: 30 minutes
- SAUTE THE AROMATICS AND COOK THE MEAT:
Heat the stockpot with oil over medium-high heat. Add the onion and garlic and saute until aromatic. Add the seasonings: Italian seasoning, dried thyme, salt, and pepper. Add the meat and cook until no longer pink.
- ADD THE REST OF THE VEGGIES:
Add diced tomatoes, celery, and carrots, then stir to combine.
- FINISH COOKING
Add the pasta, tomato sauce, honey, tomato paste, chicken broth, and dried bay leaves, then cover the pot and simmer for 5 minutes or until the pasta is tender. Sprinkle with Parmesan cheese and garnish with chopped parsley. Serve immediately.
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Frequently asked questions
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Elbow macaroni, or small shells works well in Pasta e Figioli. You can also break up longer pasta like spaghetti or fettuccine into smaller pieces.
Absolutely! Simply omit the ground pork and use vegetable broth instead of chicken broth.
Yes, you can freeze this dish for up to three months. Make sure to let it cool completely before placing it in an airtight container. When reheating, add some extra broth or water to loosen up the sauce.
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Pasta e Fagioli
Equipment
- Stockpot or Soup pot
- Laddle
- knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized chopped yellow onion, equal to one cup of chopped onion
- 4 minced garlic cloves, equal to one tablespoon of minced garlic
- 1 teaspoon dried thyme
- 2 teaspoons fine sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon Italian seasoning
- 1 pound ground pork, or mild Italian sausage
- 1 cup diced tomatoes, or 15 oz. canned diced tomatoes
- 1 cup diced celery, about 2 celery stalks
- 1 cup diced carrots, about 2 medium-sized carrots
- 1 cup Ditali pasta, or small elbow pasta
- 1 cup tomato sauce
- 2 tablespoons honey
- 1/4 cup tomato paste
- 6 cups chicken broth
- 4 dried bay leaves
- (1) 15 oz. cannellini beans, rinsed and drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley, for garnish
Instructions
- Heat a stockpot with oil over medium-high heat. Add the onion and saute until tender or translucent about 2 minutes. Add the garlic and continue sauteing until aromatic about 1 minute.
- Stir in the seasonings: dried thyme, salt, ground pepper, and Italian seasoning.
- Add the ground pork and cook until no longer pink. See NOTE #1
- Add diced tomatoes, celery, carrots, Ditali pasta, tomato sauce, honey, tomato paste, and stir until combined. See NOTE #2
- Pour the chicken broth, stir, and add the bay leaves. Cover, lower the heat, and simmer for 15 minutes or until the pasta is cooked (al dente).
- Add the cannellini beans, stir, and sprinkle Parmesan cheese. Garnish with chopped parsley, and serve hot. See NOTE #3
Video
Notes
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