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Pasta e Fagioli Soup

Pasta e Fagioli Soup
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Pasta e Fagioli Soup is a heartwarming Italian classic that brings together the wholesome goodness of pasta and beans in a savory broth. This easy-to-make dish is perfect for busy weeknights or cozy gatherings, transforming simple ingredients into a comforting meal. The addition of fresh vegetables and a unique flavor booster elevates this soup to family favorite status. Whether you serve it as a starter or main course, it’s sure to satisfy both kids and adults alike. Enjoy each nourishing spoonful topped with a drizzle of olive oil and grated cheese for an extra touch of richness.

Ingredients

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  • 1/2 cup olive oil (divided; 1/4 cup for cooking, 1/4 cup reserved for serving)
  • 1 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup carrot (diced)
  • 1 cup celery (diced)
  • 1 cup potato (diced)
  • 15 ounces cannellini beans (drained)
  • 14.5 ounces canned tomatoes (diced, drained)
  • 1 quart cold water
  • 1 quart beef broth
  • 1 tablespoon kosher salt (to be sprinkled during cooking)
  • Parmesan rind
  • 8 ounces pasta (ditallini or elbow macaroni)
  • 1 tablespoon butter
  • 1 cup parmesan cheese (grated; 1/4 cup for cooking, 3/4 cup reserved for serving)

Instructions

  1. Sauté onion and garlic in olive oil until just translucent. Season with a sprinkle of salt while they sauté to build flavor.
  2. Add diced carrots, celery, and potatoes. Sauté these vegetables for about 10 minutes or until softened. Again, season lightly with salt during this step.
  3. Toss in the diced tomatoes, cannellini beans, cold water, beef broth, remaining salt, and pepper. Stir well to combine all ingredients.
  4. Bring the mixture to a boil over medium heat. Reduce the heat afterward and add the Parmesan rind. Simmer gently for 45-60 minutes to allow flavors to meld.
  5. Remove the Parmesan rind from the pot. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks intact.
  6. Bring the soup back up to a boil. Add uncooked pasta into the pot and cook according to package directions—approximately 10 minutes until al dente.
  7. Turn off the heat before adding butter and grated Parmesan cheese. Stir well until melted into the warm soup.
  8. Ladle the soup into bowls. Drizzle with reserved olive oil and top with freshly grated Parmigiano-Reggiano cheese before serving.

Nutrition

Find it online: https://emmadishes.com/pasta-e-fagioli-soup/

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