1. Can I use a different type of pasta for Pasta Fagioli?

Absolutely! While Ditalini is the traditional choice, you can use other small pasta shapes like elbow macaroni, baby shells, or even farfalle. Just make sure the pasta cooks in around 7-9 minutes to avoid overcooking and becoming mushy.

2. How can I make Pasta Fagioli spicier?

If you prefer a bit of heat, simply add extra red pepper flakes, cayenne pepper, or even diced fresh jalapeños to the soup. You can adjust the spice level to your preference to give the dish a nice kick.

3. Can I freeze Pasta Fagioli?

Yes, you can freeze Pasta Fagioli, but keep in mind that the pasta may become soft when reheated. To preserve the texture, it’s best to freeze the soup without the pasta. When ready to eat, cook the pasta separately and combine it with the reheated soup.

4. Can I add meat to Pasta Fagioli?

If you're not following a vegetarian or vegan diet, you can easily add cooked meat to the soup. Ground turkey, bacon, pancetta, or even shredded rotisserie chicken all work well in Pasta Fagioli. Just sauté the meat with the vegetables at the start for an extra boost of flavor.

Pasta Fagioli: Easy, Hearty, and Delicious Italian Soup

Name: Pasta Fagioli Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 1 cup diced onion; 2 tablespoons minced garlic; 1 cup quartered carrots; 2 (15 oz) cans cooked cannellini beans, rinsed and drained; 1 (15 oz) can tomato sauce; 1 dried bay leaf; ½ teaspoon dried basil; ½ teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes; 4 cups low sodium vegetable broth; 2 cups water; 1 cup dry ditalini pasta

Description

Pasta Fagioli is a comforting and hearty Italian soup made with tender beans, pasta, and vegetables in a rich tomato broth. This healthy, vegetarian dish is full of flavor and perfect for any occasion.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 cup diced onion
2 tablespoons minced garlic
1 cup quartered carrots
2 (15 oz) cans cooked cannellini beans, rinsed and drained
1 (15 oz) can tomato sauce
1 dried bay leaf
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 cups low sodium vegetable broth
2 cups water
1 cup dry ditalini pasta

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Instructions

In a large pot, heat the olive oil over medium heat. Sauté the onions, garlic, and carrots for 5 minutes or until the onions are translucent and softened.
Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water to the pot. Stir together.
Cover the pot and bring the soup to a boil. Stir occasionally to prevent it from sticking to the bottom of the pot. The soup should take about 10 minutes to come to a boil.
Once the soup reaches a boil, remove the lid and reduce the heat to medium. Add dry pasta and stir together. Cook for half the recommended cooking time on the package. Be sure to undercook the pasta slightly.
Discard the bay leaf before serving. Serve hot and enjoy!

Notes

Undercook the pasta slightly to prevent it from becoming mushy as it continues to cook in the soup.
For a non-vegetarian version, you can add cooked ground meat like turkey or sausage to the soup.
If you prefer a spicier soup, you can increase the amount of red pepper flakes or add some diced jalapeños.
This soup is great for meal prep and tastes even better the next day.
You can freeze this soup, but the pasta may become soft once reheated.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 337 kcal
Sugar: 7g
Sodium: 366mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 11g
Protein: 16g
Cholesterol: 0mg