Pasta Fagioli Recipe: A Hearty Italian Classic Made Easy

Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant.

Step 2: Build the Soup Base

1. Add the diced tomatoes (with their juice), cannellini beans, and kidney beans to the pot. Stir to combine.
2. Pour in the chicken or vegetable broth and add the oregano, basil, thyme, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, allowing the flavors to meld together.

Step 3: Cook the Pasta

1. While the soup is simmering, cook the ditalini pasta in a separate pot according to the package instructions. Drain and set aside.

Step 4: Combine and Serve

1. Add the cooked pasta to the soup just before serving to prevent it from becoming mushy. Stir well to distribute the pasta throughout the soup.
2. Ladle the Pasta Fagioli into bowls and garnish with grated Parmesan cheese and fresh parsley or basil.
3. Serve hot with crusty bread on the side for dipping.

Tips for Perfect Pasta Fagioli

• Make It Vegetarian: Use vegetable broth and skip the Parmesan garnish or replace it with a plant-based alternative.
• Customizable Beans: Feel free to substitute the cannellini and kidney beans with chickpeas or black beans if that’s what you have on hand.
• Batch Cooking: This soup stores well! Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Keep the pasta separate until reheating to maintain its texture.
• Spice It Up: For an extra kick, add a splash of hot sauce or sprinkle some cayenne pepper.