Pasta fagioli

Here’s a classic and comforting Pasta e Fagioli (Italian for “pasta and beans”) recipe — hearty, rustic, and perfect for chilly nights. This version is traditional, flavorful, and easy to customize.

🍲 Pasta e Fagioli (Italian Bean & Pasta Soup)

🇮🇹 Serves: 4–6 | Time: ~40 minutes

🧄 Ingredients:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried oregano

• 1 tsp dried thyme or Italian seasoning

• ¼ tsp red pepper flakes (optional)

• 1 (15 oz) can crushed tomatoes or tomato passata

• 2 (15 oz) cans cannellini beans (or borlotti/kidney), drained and rinsed

• 4–5 cups vegetable or chicken broth

• 1 cup ditalini pasta (or elbow macaroni)

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmesan or Pecorino Romano, for serving

🍳 Instructions:

1. Sauté the base:
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–7 minutes until soft and fragrant.

2. Season:
   Stir in salt, pepper, oregano, thyme, and red pepper flakes (if using). Cook for another minute.

3. Add tomatoes and beans:
   Pour in the crushed tomatoes and beans. Stir and simmer for 5 minutes to blend flavors.

4. Add broth & simmer:
   Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes. Add more broth or water if it gets too thick.

5. Cook the pasta:
   Add the pasta directly to the soup and cook for 8–10 minutes until al dente. Stir occasionally to prevent sticking.

   Alternatively: Cook pasta separately and add to each bowl when serving to prevent it from soaking up too much broth if you’re storing leftovers.

6. Finish:
   Adjust seasoning. Garnish with parsley or basil and a generous sprinkle of grated cheese.