Pasta e Fagioli

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Pasta e Fagioli, also known as "pasta and beans," is a traditional Italian soup that's hearty, flavourful, and comforting. It's made with simple ingredients like beans, pasta, vegetables, and herbs, making it a nutritious and satisfying meal.

Ingredients:

For the Soup:

- 2 tbsp olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 1 can (14 oz/400g) diced tomatoes

- 4 cups (960ml) chicken or vegetable broth

- 1 can (14 oz/400g) cannellini beans, drained and rinsed

- 1 can (14 oz/400g) red kidney beans, drained and rinsed

- 1 cup (150g) ditalini or small pasta of your choice

- 1 tsp dried oregano

- 1 tsp dried basil

- 1/2 tsp dried thyme

- 1 bay leaf

- Salt and black pepper, to taste

- 1 cup (30g) fresh spinach or kale, chopped (optional)

- Fresh parsley, chopped (for garnish)

- Grated Parmesan cheese (for serving)

Instructions:

Prepare the Vegetables:

1. Finely chop the onion, mince the garlic, and dice the carrots and celery.

Cook the Vegetables:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onion and cook until softened, about 5 minutes.

3. Add the minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes until the vegetables are tender.

Add the Tomatoes and Broth:

1. Stir in the diced tomatoes with their juices.

2. Pour in the chicken or vegetable broth and stir to combine.

Add the Beans and Seasonings:

1. Add the drained and rinsed cannellini beans and red kidney beans to the pot.

2. Stir in the dried oregano, dried basil, dried thyme, and bay leaf.

3. Season with salt and black pepper to taste.

Simmer the Soup:

1. Bring the soup to a boil, then reduce the heat to low.

2. Cover and simmer for about 30 minutes, allowing the flavours to meld together.

Cook the Pasta:

1. While the soup is simmering, cook the pasta in a separate pot according to the package instructions until al dente.

2. Drain the pasta and set it aside.

Combine the Pasta and Soup:

1. Remove the bay leaf from the soup.

2. Stir the cooked pasta into the soup. If using fresh spinach or kale, stir it in now and let it wilt for a few minutes.

Adjust the Seasoning:

1. Taste the soup and adjust the seasoning with more salt and black pepper if needed.

Serve:

1. Ladle the Pasta e Fagioli into bowls.

2. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese.

Tips:

- Beans: You can use any combination of beans you prefer, such as Great Northern beans or chickpeas.

- Broth: For a richer flavour, you can use a combination of broth and water.

- Pasta: If you expect leftovers, you might want to keep the pasta separate and add it to individual bowls before serving. This prevents the pasta from absorbing too much liquid and becoming mushy.

- Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version of this soup.

Pasta e Fagioli is a comforting and nutritious Italian classic that's perfect for any time of the year. Its hearty combination of beans, vegetables, and pasta makes it a complete meal that's both delicious and satisfying. Enjoy!

Time 1 hour, The Pasta e Fagioli recipe serves 4 people, with each serving containing approximately 480 calories, 12 grams of fat, 21 grams of protein, 77 grams of carbohydrates, and 12 grams of fiber. This classic Italian dish is rich in carbohydrates and fiber, providing a hearty and nutritious meal.

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