Made with wholesome ingredients and packed with rich flavor, this authentic Pasta e Fagioli (Pasta and Beans Soup) is perfect for cozy gatherings or a comforting weeknight dinner. The soup beautifully combines beans and pasta in a savory broth that warms the heart. With its simple preparation and delicious taste, it’s an ideal choice for various occasions.
Why You’ll Love This Recipe
- Quick and Easy: With just 10 minutes of prep and 40 minutes of cooking, you can enjoy a hearty meal without spending hours in the kitchen.
- Budget-Friendly: Utilizing inexpensive ingredients makes this dish accessible without sacrificing taste or nutrition.
- Nutrient-Packed: Rich in protein, fiber, and vitamins from the beans and vegetables, this soup offers both flavor and health benefits.
- Versatile Base: Feel free to customize by adding your favorite vegetables or swapping out the pasta for your preferred type.
- Leftover Friendly: The soup tastes even better the next day, making it perfect for meal prep or leftovers.
Tools and Preparation
To make your cooking experience smooth, gather these essential tools before starting. Having everything ready allows you to focus on creating this delightful dish.
Essential Tools and Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Mixing bowls
Importance of Each Tool
- Large Dutch oven: Ideal for simmering soups evenly while retaining heat, ensuring all flavors meld beautifully.
- Wooden spoon: Perfect for stirring ingredients gently without scratching your pot’s surface.
- Measuring cups and spoons: Accurate measurements contribute to consistent flavor in every batch.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 4 ounces diced turkey strips
- 1 medium yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (finely chopped)
- 2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
- 1 parmesan rind (optional)
- 1 can (14.5 oz) crushed tomatoes
- 1 quart reduced sodium chicken or vegetable broth
For Flavoring
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Beans & Pasta
- 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
- 1 ½ cups ditalini pasta or other small pasta
- Grated Parmigiano-Reggiano cheese and olive oil for serving
How to Make Pasta e Fagioli (Pasta and Beans Soup)
Step 1: Cook the Turkey
Heat the olive oil in a large Dutch oven over medium heat. Add the diced turkey strips. Cook for about 4–5 minutes until browned and most fat has rendered.
Step 2: Sauté Vegetables
Add the chopped onion, carrots, and celery to the pot. Stir occasionally until softened, about 5–6 minutes. Then add the garlic and rosemary; cook for an additional minute until fragrant.
Step 3: Combine Ingredients
Stir in the optional parmesan rind, crushed tomatoes, broth, water, salt, and pepper into the pot. Mix well to incorporate all flavors.
Step 4: Prepare Bean Paste
In a mixing bowl, place about a quarter cup of beans along with a small amount of cooking liquid. Mash them with a fork to create a paste. Add this paste back into the pot along with the remaining whole beans.
Step 5: Simmer Soup
Bring the soup to a boil then reduce to a simmer. Let it simmer for about 10–15 minutes before adding the pasta. Cover the pot and cook another 10–12 minutes until pasta is tender.
Step 6: Final Touches
Taste your soup! Adjust seasoning if needed. If you prefer a thinner consistency, add more water at this stage. Ladle into bowls and top with grated Parmigiano-Reggiano cheese as well as a drizzle of olive oil. Remember that the soup will thicken as it stands!
Enjoy your homemade Pasta e Fagioli, perfect any time you want a warm bowl of comfort!
How to Serve Pasta e Fagioli (Pasta and Beans Soup)
Pasta e Fagioli is a comforting dish that warms the soul. To enhance your dining experience, consider these delightful serving suggestions that complement the rich flavors of this traditional Italian soup.
Classic Toppings
- Grated Parmigiano-Reggiano: A sprinkle of this cheese adds depth and a savory finish to each bowl.
- Extra Virgin Olive Oil: Drizzle some high-quality olive oil for a touch of richness and flavor enhancement.
Accompanying Bread
- Crusty Italian Bread: Serve with slices of warm, crusty bread for dipping, which helps soak up the delicious broth.
- Garlic Bread: Toasted garlic bread makes a flavorful side that pairs wonderfully with the soup.
Fresh Herbs
- Chopped Fresh Parsley: Adding fresh parsley gives a pop of color and freshness to each serving.
- Fresh Basil Leaves: A few basil leaves can elevate the aroma and taste, bringing an extra layer of Italian flair.
Salads
- Mixed Green Salad: Lighten your meal with a simple salad dressed in vinaigrette for a refreshing contrast.
- Caprese Salad: The combination of tomatoes, mozzarella, and basil complements the soup beautifully.
How to Perfect Pasta e Fagioli (Pasta and Beans Soup)
To make your Pasta e Fagioli even more delicious, follow these helpful tips for perfecting your soup every time.
- Use Quality Ingredients: Selecting fresh vegetables and high-quality broth enhances the overall flavor profile.
- Adjust Consistency: Keep extra broth or water handy to adjust the soup’s thickness to your liking as it cooks.
- Let It Rest: Allowing the soup to sit for a few minutes before serving helps meld all flavors together beautifully.
- Experiment with Beans: Try different types of beans like kidney or navy beans to find your favorite texture and taste.
- Add Greens: Incorporate spinach or kale toward the end of cooking for added nutrients and flavor variation.
- Season Gradually: Taste as you go; adding salt too early could lead to over-seasoning as flavors develop during cooking.
Best Side Dishes for Pasta e Fagioli (Pasta and Beans Soup)
Pairing side dishes with Pasta e Fagioli can create a balanced meal that satisfies everyone. Here are some excellent options:
- Garlic Roasted Vegetables: Toss seasonal veggies in olive oil and garlic, then roast until tender. They provide a sweet contrast to the soup.
- Bruschetta: Toasted bread topped with diced tomatoes, basil, and garlic offers a fresh bite that complements the heartiness of the soup.
- Stuffed Peppers: Bell peppers filled with rice or quinoa add a filling component that pairs well with the beans in the soup.
- Caesar Salad: Crisp romaine lettuce mixed with creamy dressing balances out the richness of Pasta e Fagioli nicely.
- Cheesy Polenta: Creamy polenta makes for a comforting side that absorbs flavors wonderfully alongside the soup.
- Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide a satisfying crunch next to your warm bowl of soup.
Common Mistakes to Avoid
Making Pasta e Fagioli can be straightforward, but there are some common pitfalls to watch out for.
- Using low-quality ingredients: The flavor of your soup largely depends on the quality of the ingredients. Opt for fresh veggies and high-quality broth for the best taste.
- Overcooking the pasta: This can turn your soup into a mushy mess. Cook the pasta just until al dente, as it will continue cooking in the soup.
- Skipping the bean mash: Not mashing some beans can lead to a less creamy texture. Be sure to mash a portion to add creaminess to your soup.
- Neglecting seasoning: Under-seasoning can leave your dish bland. Always taste and adjust salt and pepper before serving.
- Not letting it rest: Serving immediately may not allow flavors to meld. Letting the soup sit for a few minutes enhances its richness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last for up to 3-4 days in the refrigerator.
Freezing Pasta e Fagioli (Pasta and Beans Soup)
- Allow it to cool completely before freezing.
- Use freezer-safe containers or bags; it can be stored for up to 3 months.
Reheating Pasta e Fagioli (Pasta and Beans Soup)
- Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat until warm.
- Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
- Stovetop: Heat over medium-low heat in a pot, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Pasta e Fagioli.
What is Pasta e Fagioli?
Pasta e Fagioli is a traditional Italian soup made with pasta and beans. It is hearty, nutritious, and perfect for any meal.
Can I make Pasta e Fagioli vegetarian?
Yes! Simply use vegetable broth instead of chicken broth and omit any meat. You can add more vegetables or plant-based protein sources if desired.
How do I customize my Pasta e Fagioli?
Feel free to add vegetables like spinach or kale, or swap out the ditalini pasta for another type you prefer.
Can I use canned beans in Pasta e Fagioli?
Absolutely! Canned beans are convenient and save time. Just make sure to rinse them well before adding them to your soup.
How long does it take to make Pasta e Fagioli?
This recipe takes about 50 minutes from start to finish, making it easy for weeknight dinners.
Final Thoughts
Pasta e Fagioli is not only comforting but also versatile. With its rich flavors and wholesome ingredients, this recipe is perfect for customizing with your favorite veggies or pasta shapes. Give it a try today!
Pasta e Fagioli (Pasta and Beans Soup)
Pasta e Fagioli (Pasta and Beans Soup) is a comforting Italian classic that brings warmth and flavor to your table. Made with wholesome ingredients like tender turkey, hearty beans, and nutritious vegetables, this soup is perfect for cozy weeknight dinners or gatherings with family and friends. The combination of ditalini pasta and a savory broth creates a satisfying meal that is both delicious and budget-friendly. With just a handful of ingredients and simple preparation steps, you can whip up this hearty soup in under an hour, making it an ideal choice for busy cooks looking for a nourishing dish. Serve it hot, topped with grated cheese and a drizzle of olive oil for an extra layer of flavor.
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
- 1 tablespoon olive oil
- 4 ounces diced turkey strips
- 1 medium yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (finely chopped)
- 2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
- 1 can (14.5 oz) crushed tomatoes
- 1 quart reduced sodium chicken or vegetable broth
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
- 1 ½ cups ditalini pasta or other small pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add diced turkey strips and cook until browned.
- Stir in chopped onion, carrots, celery, garlic, and rosemary; sauté until softened.
- Add crushed tomatoes, broth, water, salt, and pepper; mix well.
- Mash some beans in a bowl with cooking liquid to form a paste; add back into the pot with remaining whole beans.
- Bring to a boil, then simmer for 10–15 minutes before adding pasta. Cook until pasta is tender.
- Taste and adjust seasoning; serve hot with grated cheese and olive oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg