Best way to grow a perfect Pasta e Fagioli dish
This hearty Italian soup, Pasta e Fagioli, is a delicious and comforting meal perfect for any time of the year. Featuring a rich tomato base, tender pasta, and creamy beans, it's a truly satisfying dish.
Equipment
- Large pot
- Dutch oven
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Colander
Ingredients
Main Ingredients
- 2 tbsp Olive oil
- 1 medium Onion chopped
- 2 medium Carrots diced
- 2 medium Celery stalks diced
- 3 cloves Garlic cloves minced
- 1 28-oz can Canned diced tomatoes
- 2 tbsp Tomato paste
- 6 cups Vegetable broth
- 2 15-oz cans Canned cannellini beans rinsed and drained
- 1 cup Ditalini pasta
- 1/4 cup Fresh parsley chopped
- Salt to taste
- Black pepper to taste
- Parmesan cheese for serving, grated
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion, diced carrots, and diced celery.
- Sauté the vegetables for about 5-7 minutes until they soften, then add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes and tomato paste, cooking for 2-3 minutes to deepen the flavors.
- Pour in the vegetable broth and bring the mixture to a simmer, then add the rinsed cannellini beans.
- Add the ditalini pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
- Season the soup with salt and black pepper to taste, and stir in the fresh parsley before serving.
- Ladle the Pasta e Fagioli into bowls and serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a richer flavor, you can sauté a piece of pancetta or bacon before adding the vegetables. Adjust the broth amount to achieve your desired soup consistency.