Pasta e Fagioli
Servings: 5 people
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 1 large carrot finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic grated
- 3 leaves sage chopped
- 1 sprig rosemary
- 2 bay leaves
- 3 tablespoons tomato paste
- 2 cans (15 ounces each) (460 grams) beans kidney, pinto, or borlotti beans (or 3 cups cooked beans)
- 5 cups (1.25 liters) vegetable broth or more for a thinner soup
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1½ cup (200 grams) ditalini pasta or another short pasta
- 1 teaspoon salt or more to taste
- 2 twists black pepper + ¼ teaspoon red pepper flakes
- Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Add 1 medium onion, 1 large carrot, 1 stalk celery (all chopped), and fry them for 3 minutes.Add 2 cloves garlic (grated), 3 leaves sage (chopped), 1 sprig rosemary, 2 bay leaves, 3 tablespoons tomato paste, and fry while stirring for 2 more minutes.
- Add 2 cans (15 ounces each) beans (drained and rinsed), 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, and season with 1 teaspoon salt and 2 twists black pepper.
- Simmer on medium heat for about 15 minutes; optionally, you can blend some beans with an immersion blender for extra creaminess.Now, stir in 1½ cup ditalini pasta and simmer for another 10 to 12 minutes or until the pasta is al dente.Add more broth if you like a thinner, soupy pasta e fagioli. Consistency is a matter of preference; you can have it as thin or as thick as you like.
- Serve pasta e fagioli soup as a main dish in a bowl with a drizzle of extra virgin olive oil. A sprinkle of grated parmesan cheese on top is optional.
Nutrition information is an estimate for 1 portion of pasta e fagioli out of 5 servings.
STORAGE
Make ahead: You can make this recipe for meal prep and keep it for 3 to 4 days. If you do so, we recommend undercooking the pasta slightly so it won’t get mushy as you reheat it.
Refrigerator: Store leftovers in an airtight container in the fridge for four days. Warm up in a pot with a dash of water or microwave for 2 minutes.
Freezer: This recipe is not suitable for freezing.
SUBSTITUTIONS
Beans: Substitute with pinto beans, black beans, white beans, Borlotti beans, cranberry beans, great northern beans, red kidney beans, or a mix of two types of beans.
Pasta: Use conchiglie, elbow macaroni, cavatelli, or fusilli.
Herbs: You can substitute thyme and oregano for rosemary and bay leaves. As a last resort, you can use Italian seasoning.
Broth: If you are on a low-sodium diet, use reduced-sodium vegetable broth.
