Pasta Fagioli (White Bean Soup)
This white pasta fagioli is a delicious authentic Italian recipe. It is a heart-warming soup that is very simple to make....it will be on your table in under an hour. It doesn't get any better than that.
Equipment
- 4 qt saucepan
Ingredients
- 1 cup elbow or ditalini pasta
- 2 tablespoons extra virgin olive oil 2 turns around the pan
- 1 large bay leaf
- 1/2-1 teaspoon dred oregano
- 1 small onion, finely chopped
- 1 small carrot, finely chopped or grated
- 1 rib celery, chopped
- 3-4 cloves garlic, chopped
- salt and pepper to taste
- 2 15-ounce cans, drained cannellini or great northern beans
- 2-3 cups chicken or vegetable stock
- grated parmigiana or Romano cheese optional (for the table)
Instructions
- Heat oil in deep pot over medium high heat. Add in the chopped carrot, celery, and garlic. Let cook until softened, 2-4 minutes. Stir in the oregano, bay leaf, salt and pepper.
- Add the stock and let simmer for about 20 minutes. Remove the bay leaf.
- While the soup simmers, bring a pot of water to a boil. Once boiling, add in a little salt and 1 cup of pasta (elbow or ditalini). Cook to al dente, according to the package instructions. Once cooked, drain the pasta.
- Add in the cooked pasta to the soup.
- Add the two cans of drained beans to the soup NOTE: You can mash some of the beans with a fork (1/2-1 can) This will give the soup a thicker creamier consistency. If too thick you can add in more water or stock.
- Taste and add additional seasoning if needed. (oregano, salt, pepper)
- Serve
Notes
Cooking the Pasta: You can cook the pasta in the soup, after the beans have simmered about 15 minutes. You may need to add a little extra broth or water to the pot because the pasta will absorb some of the liquid. If cooking the pasta this way make sure to stir often to avoid the pasta sinking and sticking to the bottom of the pot.
Tried this recipe?Let us know how it was!