Here’s a classic Pasta e Fagioli (Italian Pasta and Bean Soup) recipe — hearty, comforting, and full of flavor! 🇮🇹🍲
🥣 Ingredients
Serves 6
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 oz pancetta or bacon (optional, for smoky flavor)
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- Salt & black pepper, to taste
- 1 cup ditalini pasta (or any small pasta)
- ¼ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Sauté the base:
In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and pancetta (if using). Cook 6–8 minutes, until vegetables soften and pancetta begins to crisp. - Add garlic & seasoning:
Stir in garlic, oregano, basil, thyme, salt, and pepper. Cook for 1 minute, until fragrant. - Simmer the soup:
Add tomatoes, beans, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes to let flavors blend. - Cook pasta:
In a separate pot, cook pasta until just al dente. Drain and add to the soup. (Alternatively, cook pasta directly in the soup if you plan to serve immediately.) - Finish & serve:
Stir in Parmesan and parsley. Taste and adjust seasoning. - Garnish:
Serve hot with extra Parmesan and a drizzle of olive oil or a sprinkle of chili flakes.
🍞 Serving Tips
- Serve with crusty bread or garlic toast.
- For a creamier texture, mash a few beans before simmering.
- To make it vegetarian: skip pancetta and use vegetable broth.
Would you like me to give you a Mediterranean Diet–friendly version (lighter, anti-inflammatory) or keep it classic Italian-style?
