Description
Pasta e Fagioli is a classic Italian vegetarian soup featuring a hearty blend of pasta, cannellini beans, and vegetables in a flavorful tomato and herb broth. This comforting dish is perfect for a satisfying dinner and pairs wonderfully with crusty bread to soak up the delicious soup.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 small fennel bulb or 2 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 3 garlic cloves, grated
- 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)
Liquids and Canned Goods
- 1 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 3 cups cooked cannellini beans, drained and rinsed
Seasonings and Others
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- Parmesan rind, optional
- Pinches of red pepper flakes
Pasta
- 1 cup ditalini pasta, or other small pasta
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped fennel or celery, carrots, 1 teaspoon sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are very soft and fragrant.
- Add Garlic, Tomato Paste, and Rosemary: Stir in the grated garlic, tomato paste, and chopped fresh rosemary and cook, stirring constantly, for about 1 minute to release their flavors.
- Add Tomatoes, Beans, Broth, and Parmesan Rind: Pour in the diced tomatoes with their juices, the rinsed cannellini beans, vegetable broth, and add the Parmesan rind if using. Bring the mixture to a simmer and cook gently for 20 minutes to meld the flavors.
- Cook Pasta: Add the ditalini pasta to the simmering soup and continue to simmer for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish with Greens and Seasonings: Stir in the torn kale or Swiss chard leaves along with pinches of red pepper flakes. Cook until the greens are wilted but still vibrant, about 3 to 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls, drizzle with a little extra virgin olive oil if desired, and serve hot with crusty bread for dipping.
Notes
- You can substitute fennel with celery if preferred or if fennel is unavailable.
- Parmesan rind is optional but adds a rich umami flavor to the broth.
- Use any small-shaped pasta like elbow macaroni if ditalini is not available.
- Adjust the red pepper flakes based on your preferred spice level.
- This soup can be made vegan by omitting the Parmesan rind.
