If you’re craving something hearty, warming, and utterly comforting, look no further than a bowl of Fagioli Soup. This classic Italian dish-often called Pasta e Fagioli or Pasta Fazool in America-has been a beloved staple in Italian households for centuries. It’s a wonderful representation of the simplicity and deliciousness of traditional Italian cooking, where fresh, wholesome ingredients are the stars. This soup is not just about filling your stomach; it’s about savoring the flavors of slow-cooked beans, tender pasta, and savory broth, all perfectly seasoned with aromatic herbs.
What makes Fagioli Soup so magical is its versatility. You can adjust it to your taste, whether you prefer a thicker consistency or a more brothy version. You can even play around with different beans or pasta shapes to give it your own twist. It’s the kind of dish that feels both nostalgic and exciting, whether you’re enjoying it in a cozy kitchen or serving it up at a family gathering.
The Beauty Of Fagioli Soup Lies In Its Simplicity-just A Few Ingredients That Come Together To Create A Dish That Feels Indulgent Without Being Heavy. Whether You’re Making It As A Quick Weeknight Meal Or Preparing It For A Special Occasion, This Soup Never Fails To Impress.
Fagioli Soup Recipe
Let’s get into the nitty-gritty of the recipe. Fagioli Soup is a simple yet satisfying dish made from beans, vegetables, pasta, and a rich broth. Each ingredient adds a layer of depth, creating a symphony of flavors in every spoonful. Here’s a step-by-step guide to help you recreate this comforting meal at home.
Ingredients Needed
Before you dive into cooking, let’s make sure you’ve got all the ingredients on hand. You’ll want to gather the following:
- Dried Cannellini beans (or other white beans like Great Northern beans) – 1 cup (soaked overnight, if using dried)
- Olive oil – 2 tablespoons (extra virgin for the best flavor)
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Carrot – 1 large, diced
- Celery – 1 stalk, diced
- Tomato paste – 2 tablespoons
- Canned diced tomatoes – 1 can (14.5 oz), with juices
- Vegetable broth or chicken broth – 4 cups (for a richer flavor, go for chicken broth)
- Small pasta – 1 cup (ditalini, elbow, or small shells work best)
- Fresh thyme – 1 teaspoon (or ½ teaspoon dried thyme)
- Bay leaves – 2
- Salt – to taste (start with 1 teaspoon, adjust as needed)
- Freshly ground black pepper – to taste
- Parmesan cheese – Freshly grated for serving
- Fresh parsley – A small bunch, chopped, for garnish
Cooking Instructions
Now that you have everything you need, let’s get cooking! Follow these steps, and you’ll have your Fagioli Soup simmering away in no time:
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Prepare The Beans (If Using Dried Beans)
- The night before you plan to make the soup, place the dried beans in a large bowl and cover them with water. Let them soak overnight. In the morning, drain and rinse them before using. If you’re short on time, you can opt for canned beans (about two 15-ounce cans), drained and rinsed.
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Sauté The Veggies
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic, carrot, and celery, and cook for an additional 3-4 minutes until the vegetables begin to soften and the garlic becomes fragrant.
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Add Tomato Paste And Tomatoes
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- Add the canned diced tomatoes (with juices), along with the broth. Stir well to combine.
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Simmer The Soup
- If you’re using dried beans, add them to the pot along with enough water to cover the beans by about an inch. Bring the soup to a boil, then reduce the heat and let it simmer for 1-1.5 hours, or until the beans are tender.
- If you’re using canned beans, simply add them to the pot with the broth and let the soup simmer for 20-30 minutes.
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Add Pasta And Herbs
- Once the beans are cooked and tender, add the small pasta, thyme, bay leaves, salt, and pepper to the pot. Stir to combine and cook the pasta until al dente, about 8-10 minutes. Be sure to stir occasionally to prevent the pasta from sticking to the bottom.
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Final Touches
- Once the pasta is cooked, remove the bay leaves and discard them. Taste the soup and adjust the seasoning with more salt or pepper if needed.
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Serve
- Ladle the soup into bowls, sprinkle generously with freshly grated Parmesan cheese, and garnish with fresh parsley. Serve immediately and enjoy the comforting warmth of your Fagioli Soup!
Ingredient Insights
To truly understand the magic behind this dish, it helps to dig into the key ingredients. Let’s break down some of the most important components:
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Beans (Cannellini Or White Beans)
- Beans are the foundation of Fagioli Soup, providing both protein and texture. Cannellini beans have a creamy, smooth texture that’s perfect for this soup. If you use dried beans, you’ll get a richer, more complex flavor, but canned beans are a convenient option and still taste great.
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Olive Oil
- Olive oil isn’t just for sautéing-it adds richness and depth to the soup’s flavor profile. Opt for extra virgin olive oil to really bring out the full, fruity taste.
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Tomato Paste
- Tomato paste is a flavor bomb! It has a concentrated, slightly tangy flavor that helps balance the sweetness of the carrots and the savory richness of the broth. It’s essential for building the base of the soup.
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Fresh Herbs (Thyme And Bay Leaves)
- Fresh thyme adds a subtle, earthy note that complements the beans and vegetables. Bay leaves bring a fragrant, slightly floral aroma that enhances the overall depth of the soup.
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Pasta
- Small pasta shapes like ditalini or small shells work best because they absorb the flavors of the soup while adding just the right amount of texture.
Expert Tips
To elevate your Fagioli Soup and make it truly spectacular, consider these expert tips:
- Add a Parmesan rind: If you have a leftover Parmesan rind, throw it in the pot while the soup simmers. It’ll melt into the broth, adding a savory umami flavor.
- Blend it for a creamy version: For a smoother, creamier soup, take half of the soup (beans, broth, and vegetables) and blend it until smooth. Stir it back into the pot for a thickened texture.
- Add greens: Feel free to add some leafy greens like spinach or kale near the end of cooking. They’ll add color, texture, and a boost of nutrition.
- Stale bread for garnish: In Italy, it’s common to serve Fagioli Soup with a slice of toasted stale bread. The bread soaks up the soup and adds a rustic touch.
Recipe Variations
One of the best things about Fagioli Soup is how adaptable it is. Here are some variations you can try:
- Add Meat: While the traditional version is vegetarian, you can add a bit of Italian sausage or bacon for extra flavor. Cook the meat first, then proceed with the recipe.
- Use Different Beans: Don’t limit yourself to Cannellini beans. You can swap in Great Northern beans, kidney beans, or even black beans for a twist.
- Try Different Pastas: Instead of small pasta, use orzo, farfalle, or fusilli for a fun change of shape and texture.
- Make it Spicy: Add a pinch of red pepper flakes for a little heat if you like your soup with a kick.
Final Words
Fagioli Soup is an incredibly satisfying dish that brings together basic ingredients in a way that feels elevated. It’s a dish that’s perfect for a cozy evening at home or for feeding a crowd during a family gathering. Whether you’re making it from scratch with dried beans or using convenient canned beans, this soup is bound to please everyone at the table.