Best Ever Pasta Fagioli
This Pasta Fagioli recipe is a hearty and comforting Italian soup, packed with layers of flavor from sautéed vegetables, garlic, tomato paste, beans, and perfectly cooked pasta. A secret ingredient, Parmesan rind, adds a unique savory depth. This is a budget-friendly, family-friendly meal perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Can opener
- Colander or strainer
- Ladle
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups chicken broth or vegetable broth
- 1 Parmesan rind
- 1 cup dried ditalini pasta or small shells
- ¼ cup chopped fresh parsley, for garnish
- Salt and pepper to taste
- Red pepper flakes optional
- Extra virgin olive oil, for drizzling
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste starts to darken slightly.
- Pour in the diced tomatoes (with their juices) and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the drained and rinsed cannellini beans and the Parmesan rind to the pot.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
- Before adding the pasta, remove the Parmesan rind from the pot. You can discard it, or scrape off any remaining cheese and add it back to the soup.
- Add the dried pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente). Stir occasionally to prevent sticking.
- Season the soup with salt and pepper to taste. Add a pinch of red pepper flakes if desired.
- Ladle the Pasta Fagioli into bowls and garnish with fresh chopped parsley and a drizzle of olive oil. Serve immediately.
Notes
Don't overcook the pasta; cook it al dente, as it will continue to cook in the hot soup. Always taste and adjust the seasoning before serving. The Parmesan rind is crucial for adding depth of flavor. If the soup is too thick, add more broth. If too thin, simmer longer to thicken. For a vegetarian/vegan version, use vegetable broth and omit the Parmesan rind. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave, adding more broth if needed.