Pasta Fagioli Soup
Pasta Fagioli (or Pasta e Fagioli) is a comforting Italian soup that’s both hearty and flavorful. Here’s a classic recipe you can try:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 pound Italian sausage, casings removed (optional)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup spinach or kale, chopped (optional)
- Grated Parmesan cheese (for serving)
Instructions:
- Sauté Vegetables:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Cook Sausage (if using):
- If using Italian sausage, add it to the pot and cook until browned and crumbled, about 5-6 minutes. Drain any excess fat if necessary.
- Add Tomatoes and Beans:
- Stir in the diced tomatoes with their juice, kidney beans, and cannellini beans.
- Add Broth and Seasonings:
- Pour in the chicken or vegetable broth. Add dried basil, dried oregano, and bay leaf.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes to allow flavors to meld.
- Cook Pasta:
- Add the small pasta to the pot and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Add Greens (if using):
- If you’re adding spinach or kale, stir it in during the last 5 minutes of cooking, just until wilted.
- Season and Serve:
- Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with a sprinkle of grated Parmesan cheese.
Enjoy your hearty and flavorful Pasta Fagioli Soup!
