If you are craving a bowl of comfort during the holiday season, then this traditional Italian meal will do the trick.
The entire soup is bursting with fresh veggies, beans, and tender pasta. It’s a dish that will warm you right up, so let’s dive right into it.
Pasta E Fagioli
Want a cozy and easy soup recipe? Then, try out this amazing Italian Pasta e Fagioli recipe that is just bursting with flavor and it’s easy to make.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Instructions
1. Start with the vegetables: In a large Dutch oven or soup pot, heat 3 tablespoons of olive oil over medium heat until it shimmers.
Add the diced onion, carrot, celery, ½ teaspoon of salt, and a few generous twists of black pepper.
Stir frequently, cooking for 6 to 10 minutes until the vegetables soften and the onions become translucent.
2. Add the garlic: Stir in the garlic and cook for about 30 seconds until it’s aromatic. Mix in the tomatoes and cook until they start bubbling.
Pour in the broth, water, bay leaves, oregano, and a pinch of red pepper flakes, stirring to combine.
3. Simmer the soup: Raise the heat to medium-high and bring the mixture to a gentle simmer.
Let it cook for about 10 minutes, stirring occasionally and adjusting the heat as needed to maintain a steady simmer.
4. Blend a portion: Scoop out about 1 ½ cups of the soup (leaving the bay leaves behind) and transfer it to a blender along with ¾ cup of the drained beans.
Blend until completely smooth, being careful to secure the lid to avoid steam escaping. Pour the blended mixture back into the pot.
5. Add the remaining ingredients: Stir in the rest of the beans, pasta, kale, and parsley.
Keep the soup simmering, stirring often to prevent the pasta from sticking, for around 20 minutes or until the pasta is cooked and the kale is tender.
6. Finish it off: Remove the pot from heat and discard the bay leaves. Mix in the lemon juice, the final tablespoon of olive oil, and ¼ teaspoon of salt.
Taste the soup and adjust the seasoning, adding more salt or pepper if needed (an additional ¼ teaspoon of salt usually works well).
And that’s it. Now, you can finally enjoy this rich and flavorful Pasta e Fagioli. Serve the soup with your favorite garnishes and enjoy!