Pasta Fagioli
If you’re looking for a comforting and nourishing dish, look no further than Pasta Fagioli. This classic Italian soup blends tender pasta with nutritious beans, creating a satisfying meal that’s perfect for any occasion. With its rich flavors and simple preparation, Pasta Fagioli is a beloved staple in many Italian households. Let’s dive into the recipe and explore how to create this delightful dish at home.
Ingredients
– 1 cup ditalini or small pasta
– 1 can (15 oz) cannellini beans, rinsed and drained
– 1 can (15 oz) kidney beans, rinsed and drained
– 4 cups vegetable or chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 can (14 oz) diced tomatoes
– Olive oil, salt, and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 10g protein, 40g carbohydrates, 5g fat, and 8g fiber. This is based on a single serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until softened.
- Stir in the diced tomatoes and cook for a few minutes.
- Pour in the broth and bring to a boil.
- Add the cannellini and kidney beans.
- Add the pasta and cook according to package instructions.
- Season with salt and pepper to taste.
- Reduce heat and simmer for 10 minutes.
- Adjust the consistency with more broth if needed.
- Serve hot, garnished with fresh basil.
Alternative Ingredients
You can substitute ditalini pasta with any small pasta shape, or use gluten-free pasta for a gluten-free option. Additionally, feel free to use any canned beans you have on hand.
Serving and Pairings
Pasta Fagioli pairs wonderfully with a side of crusty Italian bread or a fresh salad. A sprinkle of grated Parmesan cheese on top enhances the flavors beautifully.
Storage and Reheating
Store leftover Pasta Fagioli in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. It can also be frozen for up to 3 months, but the pasta may become softer upon reheating.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Be careful with salt; taste before adding more.
- Use low-sodium broth to control saltiness.
- Don’t skip the fresh basil; it adds essential flavor.
- Make sure to rinse canned beans to remove excess sodium.
Helpful Tips
- For a richer flavor, sauté the vegetables a bit longer.
- Experiment with different herbs like oregano or thyme.
- Use homemade broth for the best taste.
- Add a splash of lemon juice for brightness.
FAQs
What is Pasta Fagioli?
Pasta Fagioli is a traditional Italian soup made with pasta and beans, often flavored with vegetables and herbs. It’s a hearty and nourishing dish that varies by region in Italy.
Can I make Pasta Fagioli vegetarian?
Yes, simply use vegetable broth instead of chicken broth and ensure all other ingredients are plant-based.
How long does Pasta Fagioli last in the fridge?
It can be stored in the refrigerator for up to 3 days. Just ensure it is in an airtight container.
Can I freeze Pasta Fagioli?
Yes, you can freeze it for up to 3 months. However, the pasta may soften when thawed.
What type of beans are used in Pasta Fagioli?
Commonly used beans include cannellini and kidney beans, but you can use any beans you prefer.
Conclusion
Pasta Fagioli is a comforting and versatile dish that brings the warmth of Italian cuisine to your table. With its simple ingredients and easy preparation, it’s perfect for a cozy family dinner or a gathering with friends. Enjoy this hearty soup, and don’t forget to customize it to your taste!
Pasta Fagioli
Ingredients
- 1 cup ditalini pasta
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 can 15 oz kidney beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 can 14 oz diced tomatoes
- Olive oil salt, and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until softened.
- Stir in the diced tomatoes and cook for a few minutes.
- Pour in the broth and bring to a boil.
- Add the cannellini and kidney beans.
- Add the pasta and cook according to package instructions.
- Season with salt and pepper to taste.
- Reduce heat and simmer for 10 minutes.
- Adjust the consistency with more broth if needed.
- Serve hot, garnished with fresh basil.