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Pasta e Fagiole

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Pasta e Fagiole, a classic Italian bean soup, offers a warm embrace in every bowl. This hearty dish combines tender small pasta with creamy cannellini beans, vibrant vegetables, and aromatic herbs, creating a nourishing meal that is both comforting and satisfying. Perfect for family dinners or as a crowd-pleasing option at gatherings, this recipe is easy to prepare and allows for delightful customization based on your pantry staples. With its rich flavors and inviting aroma, Pasta e Fagiole is sure to become a beloved staple in your kitchen. Enjoy it hot with crusty bread or topped with fresh parsley and cheese for an elevated touch.

Ingredients

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  • 3 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 small onion, finely chopped
  • 1/3 cup finely chopped turkey strips (optional)
  • 1 (28 ounce) can chopped tomatoes
  • 1 quart chicken broth
  • 2 cups water
  • 2 (14 ounce) tins cannellini beans
  • 2 cups small pasta (Tubettini or Ditalini)
  • 1/3 cup chopped fresh parsley
  • Salt & pepper
  • Dash of red pepper flakes

Instructions

  1. Heat olive oil in a large heavy pot. Add chopped onion, carrot, turkey strips (if using), and celery; cook until softened.
  2. Stir in minced garlic and cook until fragrant.
  3. Pour in chicken broth, drained beans, chopped tomatoes, and water; bring to simmer for about 15 minutes.
  4. For creamier texture, puree some beans before returning them to the pot.
  5. Add small pasta along with parsley, salt, pepper, and red pepper flakes; cook until pasta is al dente (about 8–10 minutes).
  6. Serve hot with a drizzle of olive oil and toppings of choice.

Nutrition

Find it online: https://goldenrecipetime.com/pasta-e-fagiole/