Pasta e Fagioli, pronounced “pasta and fa-jo-lee,” is a comforting Italian dish that combines pasta and beans in a delicious broth. This recipe is not just a meal; it is a celebration of Italian culture and history. Originating in the regions of Italy, especially in the south, Pasta e Fagioli has been enjoyed by families for generations.

This dish is popular because it is affordable, hearty, and full of flavor. It’s often made with simple ingredients that you might already have in your kitchen. Not only is it delicious, but it’s also a great way to warm up on a chilly day. Plus, it’s packed with nutrients, making it a healthy choice for everyone!

Ingredients

Ingredient Quantity
Olive oil 2 tablespoons
Onion, chopped 1 medium
Carrot, diced 1 medium
Celery stalk, diced 1
Garlic, minced 2 cloves
Canned diced tomatoes 1 can (14.5 oz)
Canned cannellini beans (or any white beans) 1 can (15 oz), drained and rinsed
Vegetable or chicken broth 4 cups
Pasta (small shapes like ditalini or elbow) 1 cup
Salt To taste
Pepper To taste
Fresh parsley (optional) For garnish

Step-by-Step Instructions

  1. Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
  2. Sauté the Vegetables: Add the chopped onion, carrot, and celery. Cook for about 5 minutes, or until the vegetables are soft.
  3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Incorporate Tomatoes and Beans: Add the canned diced tomatoes and drained cannellini beans to the pot, mixing well.
  5. Add Broth: Pour in the broth and bring the mixture to a boil.
  6. Cook the Pasta: Once boiling, add the pasta. Cook according to the package instructions, usually about 8-10 minutes.
  7. Season: Taste the soup and add salt and pepper as desired.
  8. Serve: Ladle into bowls and garnish with fresh parsley if you like.

Nutritional Information

Nutrient Amount Daily Value (%)
Calories 300 15%
Protein 12g 24%
Carbohydrates 50g 17%
Fats 7g 10%
Sodium 600mg 26%
Fiber 8g 32%

Tips and Tricks

  • Customize Your Beans: Feel free to use any type of beans you prefer, like kidney beans or lentils.
  • Make it Creamy: For a creamier texture, you can blend a portion of the beans with some broth before adding it back to the pot.
  • Avoid Overcooking: Keep an eye on the pasta to avoid it becoming mushy; it should be al dente.
  • Store Leftovers: This dish tastes even better the next day, so store leftovers in the fridge for a quick meal!

FAQs

What does Pasta e Fagioli mean?

Pasta e Fagioli translates to “pasta and beans” in Italian. It highlights the two main ingredients of the dish.

Can I use different types of pasta?

Yes! You can use any small pasta shape you like, such as penne or farfalle, but small shapes work best.

Is Pasta e Fagioli vegetarian?

Yes, it’s vegetarian! To keep it vegan, ensure that the broth you use is vegetable-based.

How long does it take to make Pasta e Fagioli?

This dish takes about 30 minutes to prepare and cook, making it a quick and easy meal option.

Can I freeze leftovers?

Absolutely! You can freeze Pasta e Fagioli for up to three months. Just make sure to let it cool completely before freezing.

What can I serve with Pasta e Fagioli?

This dish pairs well with crusty bread, a side salad, or some garlic bread for a complete meal.

How do I make it spicier?

If you enjoy heat, add some red pepper flakes or diced jalapeños while sautéing the vegetables.

Is Pasta e Fagioli healthy?

Yes! It’s packed with fiber and protein from the beans and is a great source of vitamins from the vegetables.

Can I add meat to this dish?

Yes, you can add browned ground beef, sausage, or diced pancetta for a meatier version!

What types of beans work best?

Cannellini beans are traditional, but you can also use kidney beans or any white beans that you prefer.

How can I make it more flavorful?

Try adding herbs like thyme or rosemary, or a dash of vinegar for an extra flavor boost!

Now that you have the recipe and tips, it’s time to enjoy making this delicious and heartwarming Pasta e Fagioli!