This cozy Pasta e Fagioli Soup is a warm hug in a bowl! It’s made with hearty pasta, beans, and rich tomatoes, making it both filling and tasty.
I love how it’s like a party in my kitchen; it fills the air with delicious smells. You can enjoy it with crusty bread and a sprinkle of cheese on top. Yum!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your veggies and adds a nice flavor. If you don’t have it, you can use any neutral oil like canola or vegetable oil.
Ground Beef or Italian Sausage: I love adding a bit of meat for extra heartiness, but feel free to skip it for a vegetarian option. You can use mushrooms or lentils as a substitute if you want some texture.
Beans: Kidney and cannellini beans add protein and richness. You can mix in chickpeas or black beans if you prefer those. Both work well in this soup!
Pasta: Elbow macaroni is classic, but you can use any small pasta like ditalini or even gluten-free pasta if needed. Just adjust the cooking time according to the pasta you choose.
How Do I Get the Best Flavor from My Soup?
Building flavor is important for a tasty soup! Start by sautéing your onions, carrots, and celery (the “mirepoix”) in olive oil until soft. This step lays a flavorful base.
- Use medium heat so they don’t burn, which could make the soup bitter.
- Don’t rush adding the garlic; cook it just until fragrant, or it can become bitter.
- Simmering the soup helps meld all the flavors together. Aim for at least 15 minutes.
Finally, taste your soup before serving! Adjust the seasoning to make it just right for your taste buds.
How to Make Delicious Pasta e Fagioli Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 lb (450g) ground beef or Italian sausage (optional)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup water (or more as needed)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3/4 cup elbow macaroni or small pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
How Much Time Will You Need?
This heartwarming soup takes about 10 minutes for prep and around 30 minutes to cook, making it a quick, wholesome meal that you can whip up in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté them for about 5-7 minutes until they’re soft and fragrant.
2. Add the Garlic:
Next, stir in the minced garlic and continue cooking for another minute. You’ll want the garlic to become fragrant but not brown, as burnt garlic can taste bitter.
3. Cook the Meat (Optional):
If you’re adding ground beef or Italian sausage, toss it in now! Cook while breaking it apart with a spoon until it’s brown and cooked through. If there’s excess fat, drain it out to keep the soup light.
4. Incorporate the Beans and Tomatoes:
Now, mix in the diced tomatoes, kidney beans, and any optional cannellini beans you like. Stir everything together to combine well.
5. Add Broth and Seasonings:
Pour in the broth and 1 cup of water. Sprinkle in the dried oregano, basil, thyme, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer for 15-20 minutes so all the flavors meld together.
6. Cook the Pasta:
After simmering, add the elbow macaroni to the pot. Continue to simmer until the pasta is tender, approximately 8-10 minutes. If the soup gets too thick, feel free to add more water or broth.
7. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning with additional salt and pepper if needed.
8. Serve and Enjoy:
Serve the soup hot, garnishing each bowl with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese on top. For a complete meal, pair it with some crusty bread for dipping!
Enjoy your hearty and comforting Pasta e Fagioli Soup! It’s perfect for a chilly day or any time you need a comforting bowl of goodness.
Can I Use Different Types of Beans?
Absolutely! While kidney and cannellini beans are traditional, you can use any beans you prefer, such as chickpeas, black beans, or pinto beans. Feel free to mix it up based on your taste or what you have on hand!
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by omitting the meat and using vegetable broth instead of beef broth. You might want to add some extra vegetables or use lentils for additional protein.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Just make sure to leave some space at the top of the container, as soup expands when frozen!
What Should I Serve with Pasta e Fagioli Soup?
This soup is delicious on its own, but for a complete meal, consider serving it with crusty bread for dipping or a simple side salad. A sprinkle of fresh Parmesan cheese on top also adds a lovely finishing touch!
