Pasta Fagioli, often called “pasta e fagioli,” is a traditional Italian soup combining tender beans, small pasta, and a savory tomato broth. Giada De Laurentiis’s version highlights fresh herbs and simple ingredients, making it a comforting yet elegant dish that works perfectly for cozy dinners or meal prepping.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14-ounce) can diced tomatoes, with juice
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup dried small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 1/4 cup grated Parmesan cheese, plus more for serving
- Optional: pinch of red pepper flakes for heat
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 6-8 minutes until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Pour in the diced tomatoes with their juice, stirring to combine. Let this simmer for 3-4 minutes to release the tomato flavor.
- Add the chicken broth, cannellini beans, dried oregano, and thyme. Stir well and bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer. Add the pasta and cook uncovered for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Season the soup with salt and freshly ground black pepper to taste. If you like a little heat, stir in a pinch of red pepper flakes now.
- Remove the pot from heat and stir in the chopped fresh parsley and grated Parmesan cheese. The cheese will melt into the soup, adding richness.
- Ladle the soup into bowls and garnish with additional parsley and Parmesan before serving.
Tips
- Substitutions: Use vegetable broth instead of chicken broth for a vegetarian version. Swap cannellini beans for great northern or kidney beans if preferred.
- Choosing pasta: Small shapes like ditalini or elbow macaroni work best. Avoid large pasta as it won’t cook evenly in the soup.
- Don’t overcook the pasta: Add the pasta later in the cooking process to avoid mushy noodles. The soup will thicken as it cools.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb more broth; add extra broth or water when reheating.
Serving Suggestions
This hearty soup pairs beautifully with a crisp green salad and crusty Italian bread or garlic bread for dipping. A drizzle of good-quality olive oil or a sprinkle of fresh basil leaves can add an aromatic finish. For a more substantial meal, serve alongside roasted vegetables or a simple antipasto platter.
Variations
While Giada’s recipe is a classic take, you can customize pasta fagioli in many ways. Add pancetta or Italian sausage at the beginning with the vegetables for a meaty depth. For a creamier soup, stir in a splash of heavy cream or blend a portion of the beans before adding them. Some versions include kale or spinach for extra greens, added near the end of cooking to maintain their texture.
Storage and Reheating
Store pasta fagioli in an airtight container in the refrigerator for up to 4 days. Because the pasta tends to absorb the broth, the soup will thicken upon standing. When reheating, add a splash of broth or water to loosen the consistency. Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. Avoid microwaving at high power to prevent uneven heating and drying out.
For longer storage, you can freeze the soup without pasta for up to 3 months. Freeze the broth and beans mixture separately, then cook fresh pasta when ready to serve. This prevents the pasta from becoming mushy after thawing.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, but dried beans need to be soaked overnight and cooked thoroughly before adding to the soup. This adds time but can deepen flavor and texture. Use about 1 cup dried beans, soaked and cooked until tender.
What type of pasta is best for pasta fagioli?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they cook quickly and fit well in a spoonful of soup. Larger pasta can overpower the dish and become mushy.
Is pasta fagioli gluten-free?
Traditional recipes use wheat-based pasta, which contains gluten. To make it gluten-free, substitute with gluten-free small pasta or use alternatives like quinoa or rice pasta. Always check labels to ensure no cross-contamination.
How can I make this recipe vegetarian or vegan?
Use vegetable broth instead of chicken broth and omit the Parmesan cheese or replace it with a vegan alternative or nutritional yeast. Make sure the pasta does not contain eggs if strictly vegan.
Why is my soup too thick or pasta mushy?
Pasta absorbs liquid as it sits, so if the soup is too thick, add more broth or water when reheating. To avoid mushy pasta, add it near the end of cooking and cook until just al dente. Overcooking or reheating multiple times can also cause mushiness.
Can I prepare pasta fagioli in a slow cooker?
Yes, you can start by sautéing the aromatics on the stove, then transfer all ingredients except the pasta to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 20-30 minutes to prevent overcooking.
Giada’s pasta fagioli is a perfect blend of fresh flavors and hearty textures that make it a timeless Italian comfort food. With easy ingredients and simple steps, it’s a recipe worth keeping in your repertoire for chilly evenings or anytime you crave a nourishing meal.
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