If you’re longing for a cozy Italian classic, look no further than this Pasta Fagioli That Is Bound to Be a Hit. Imagine a bubbling pot filled with tender pasta, creamy beans, and colorful veggies in a rich, savory broth — it’s the very definition of comfort food. Every bite delivers warmth and nostalgia, and it’s just as perfect for a busy weeknight as it is for sharing with friends on a chilly evening. Even better, it’s easy to customize for any table, and you’ll have a hearty meal ready in less than an hour. Trust me, this is the Pasta Fagioli That Is Bound to Be a Hit at your next dinner!
Ingredients You’ll Need
Great Pasta Fagioli is all about simple, honest ingredients that create magic together. Every component plays an important part, from the aromatic vegetables that start the base, to the creamy beans that give each spoonful substance and satisfaction. Here’s what you need, with a few pro tips along the way!
- Olive Oil (2 tablespoons): Use a good-quality olive oil as your flavor foundation; it brings richness and depth to every bite.
- Yellow Onion (1 small, diced): The onion provides sweetness and a subtle savoriness once sautéed.
- Carrots (2 medium, peeled and diced): Carrots add gorgeous color and a natural touch of sweetness that plays well with the tomatoes.
- Celery (2 stalks, diced): Celery brings a gentle earthiness and a fresh, aromatic note to the broth.
- Garlic (3 cloves, minced): Nothing brightens up the pot like a burst of fresh garlic; don’t skip it!
- Dried Oregano (1 teaspoon): This classic herb adds a gently peppery, deep Italian flavor.
- Dried Basil (1 teaspoon): Basil’s sweet and slightly minty profile rounds out the herbs beautifully.
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): For a little kick, these flakes offer subtle heat; adjust or omit to taste.
- Diced Tomatoes (1 15-ounce can): Use their juices too; they give the soup its signature tang and lively color.
- Vegetable or Chicken Broth (4 cups, low-sodium): The broth creates the body of your soup — pick your favorite, depending on dietary needs.
- Cannellini Beans (1 15-ounce can, drained and rinsed): Creamy cannellini beans are a staple for texture and satisfying protein.
- Red Kidney Beans (1 15-ounce can, drained and rinsed): These hearty beans bring color and a slightly different bite to every spoonful.
- Ditalini Pasta (3/4 cup, or other small pasta): Ditalini’s short, tubular shape is classic, but any small pasta works in a pinch!
- Salt and Black Pepper (to taste): Season generously at the end; beans and pasta love a bit of salt!
- Fresh Parsley (1/4 cup, chopped): Stirring in at the end makes everything taste brighter and fresher.
- Grated Parmesan Cheese (for serving, optional): The finishing touch! Adds umami and a bit of indulgence if you’re not going full vegetarian.
How to Make Pasta Fagioli That Is Bound to Be a Hit
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a big, heavy-bottomed pot over medium heat. Once shimmering, add the diced onion, carrots, and celery. This classic Italian trio is called a soffritto, and it lays a delicious, fragrant foundation for your soup. Sauté for 5 to 7 minutes, stirring occasionally, until the veggies soften and smell incredibly inviting. Don’t rush this part — the gentle caramelization adds layers of flavor!
Step 2: Add Garlic and Herbs
Next, toss in the minced garlic along with the dried oregano, basil, and a sprinkle of crushed red pepper flakes for a bit of warmth if you like. Stir constantly for about a minute, just until the garlic is fragrant but not browned. This quick step will wake up the herbs and infuse your kitchen with the cozy aroma of Pasta Fagioli That Is Bound to Be a Hit.
Step 3: Build the Base with Tomatoes and Broth
Pour in the entire can of diced tomatoes, juices and all. Give everything a good stir so the vegetables and tomatoes mingle. Follow with the broth — use either low-sodium vegetable for a vegetarian dish or chicken if you love a bit more savory depth. Bring everything to a gentle boil while you admire that gorgeous color in the pot!
Step 4: Add Beans and Simmer
Stir in both the cannellini and red kidney beans (make sure to drain and rinse first to keep the broth clear and fresh-tasting). Let the soup bubble for about 10 minutes, allowing the flavors to meld and the broth to thicken slightly. If you like your soup extra creamy, you can mash up a scoop of beans against the side of the pot at this stage before adding the pasta.
Step 5: Cook the Pasta
Now, sprinkle in your ditalini — or whichever small pasta you’re using. Cook uncovered, stirring occasionally, for another 10 minutes or until the pasta is perfectly al dente. Taste for seasoning and add salt and black pepper as needed. The pasta will absorb a little broth as it cooks, turning your pot into the heartiest bowl of Pasta Fagioli That Is Bound to Be a Hit!
Step 6: Finish and Serve
Turn off the heat and stir in the fresh chopped parsley for a final burst of flavor and color. Ladle heaping bowls of soup and, if you like, shower each with grated Parmesan cheese. Serve hot and enjoy while the cheese melts into the steamy, savory goodness!
How to Serve Pasta Fagioli That Is Bound to Be a Hit
Garnishes
A bowl of Pasta Fagioli That Is Bound to Be a Hit is made even better with a handful of thoughtful garnishes. Sprinkle generously with fresh parsley for a bright, verdant finish, or add a swirl of good extra virgin olive oil just before serving. For cheese lovers, a snowstorm of freshly grated Parmesan brings the whole bowl to another level. If you want a zesty twist, try a bit of lemon zest or even a touch of cracked black pepper on top for a flavor boost.
Side Dishes
This Italian soup is truly satisfying on its own, but it also pairs perfectly with a side of crusty bread or warm focaccia for dunking and scooping up every last drop. A simple green salad tossed with vinaigrette balances the heartiness, while roasted vegetables or garlicky sautéed greens make lovely company on cooler days. If you’re entertaining, offer antipasto skewers or a plate of olives and cured meats to complete the spread.
Creative Ways to Present
Sometimes, a playful presentation makes this dish even more irresistible. Try ladling the soup into individual mugs for casual gatherings or packing it up in thermal jars for a cozy lunch on the go. Hosting a dinner party? Set up a DIY bar with a variety of garnishes — grated cheeses, chili oil, torn basil, or crispy pancetta for guests to personalize their own bowl of Pasta Fagioli That Is Bound to Be a Hit. It’s a fun, interactive way to bring everyone together!
Make Ahead and Storage
Storing Leftovers
Pasta Fagioli That Is Bound to Be a Hit is also the soup that keeps on giving! Cool any leftovers to room temperature, then transfer them to airtight containers. Store in the refrigerator for up to four days. Keep in mind that pasta will continue to absorb liquid as it sits, so the soup may thicken — simply add a splash of broth or water when reheating to revive its perfect consistency.
Freezing
If you want to stash some away for a rainy day, Pasta Fagioli That Is Bound to Be a Hit freezes beautifully with a little tweak. For best results, freeze the soup without the pasta (as pasta can become mushy after thawing). Just cook and freeze the bean and vegetable base in freezer-safe containers for up to three months. When you’re ready to enjoy, thaw overnight and boil fresh pasta to stir in before serving.
Reheating
Reheating is a breeze! Gently warm the soup in a saucepan over medium heat, adding a bit of water or broth to loosen as needed. If you’re reheating a single serving, a minute or two in the microwave (covered loosely) will do the trick. Give everything a good stir and taste for seasoning before spooning into bowls — it’ll taste just as wonderful the second time around.
FAQs
Can I make Pasta Fagioli That Is Bound to Be a Hit gluten-free?
Absolutely! Just substitute your favorite small gluten-free pasta for ditalini. Be sure to check broth and canned bean labels for hidden gluten, and follow the same steps for a bowl that everyone at the table can enjoy.
What beans work best for this Pasta Fagioli That Is Bound to Be a Hit?
This recipe combines cannellini and red kidney beans for variety in flavor and color. If you have other beans handy, such as great northern or navy beans, feel free to use them instead. Mixing different beans only adds to the soup’s heartiness!
Can I add meat to Pasta Fagioli That Is Bound to Be a Hit?
Definitely! Many Italian families add pancetta, Italian sausage, or even diced ham during the initial sauté for extra savoriness. Brown the meat first, then proceed with the recipe as written for a meaty, comforting spin.
How can I thicken my Pasta Fagioli That Is Bound to Be a Hit?
For a soupier stew, mash some of the beans with a fork or potato masher right in the pot before adding pasta. You can also simmer a little longer after the pasta is cooked — but keep an eye to avoid overcooking the pasta.
Can I make Pasta Fagioli That Is Bound to Be a Hit in advance?
It’s actually even better the next day! The flavors deepen overnight, making it a wonderful meal-prep option. Follow the notes on storage and consider boiling fresh pasta for each serving to avoid overly soft noodles.
Final Thoughts
There’s something heartwarming and truly special about making a pot of Pasta Fagioli That Is Bound to Be a Hit. It brings family and friends joy with every bowl, and it’s a recipe that never disappoints. Give it a try the next time you crave comfort food — it just might become your new go-to weeknight or Sunday supper!
Print
Pasta Fagioli That Is Bound to Be a Hit Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Pasta e Fagioli recipe is a comforting Italian soup loaded with vegetables, beans, and pasta in a flavorful broth. It’s a hearty and satisfying dish perfect for a cozy meal.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 3/4 cup ditalini pasta or other small pasta
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Stir in garlic, oregano, basil, and red pepper flakes. Add diced tomatoes and broth.
- Add cannellini beans and kidney beans. Simmer for 10 minutes.
- Add pasta and cook until al dente. Season with salt and pepper.
- Stir in parsley before serving. Top with Parmesan.
Notes
- You can make this soup vegetarian by using vegetable broth and omitting the Parmesan.
- For a thicker texture, mash some of the beans before adding the pasta.
- Store leftovers in the fridge for up to 4 days; add extra broth when reheating if needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
