Pasta e Fagioli (literally “pasta and beans”) is a classic Italian comfort soup—hearty, simple, and incredibly satisfying. Here’s a homemade version you can try:
🍲 Ingredients
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 can (400g) beans (like cannellini or kidney), drained
- 1 can (400g) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 cup small pasta (like ditalini or elbow)
- 1 tsp dried oregano
- Salt & black pepper (to taste)
- Optional: chili flakes, fresh parsley, grated Parmesan
👩🍳 Instructions
- Sauté base:
Heat olive oil in a pot. Add onion, carrot, and celery. Cook until softened (about 5–7 minutes). - Add garlic:
Stir in garlic and cook for another minute. - Build the soup:
Add tomatoes, beans, broth, and oregano. Bring to a boil. - Simmer:
Lower heat and simmer for 10–15 minutes. - Cook pasta:
Add pasta and cook until tender (follow package timing). - Season & serve:
Add salt, pepper, and optional chili flakes. Top with parsley and Parmesan if you like.
💡 Tips
- For a thicker texture, mash some of the beans before adding.
- Want it richer? Add a splash of cream or extra olive oil at the end.
- It tastes even better the next day!
If you want, I can give you a more authentic regional Italian version or a restaurant-style (like Olive Garden) copycat.