Best 2 Italian Pasta E Fagioli Recipes

Pasta e fagioli is a classic Italian soup that is made with pasta, beans, and vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. There are many different variations of pasta e fagioli, but the most common ingredients include pasta, beans, tomatoes, carrots, celery, onion, and garlic. Some recipes also include meat, such as sausage or pancetta.

The pasta used in pasta e fagioli is typically a small, tube-shaped pasta, such as ditalini or elbow macaroni. The beans are usually white beans, such as cannellini or navy beans. The vegetables are typically diced or chopped, and the garlic is minced. The soup is seasoned with salt, pepper, and Italian herbs, such as basil, oregano, and thyme.

Pasta e fagioli is a relatively easy dish to make, and it is a great way to use up leftover pasta and beans. It can be served as a main course or as a side dish. There are many different recipes for pasta e fagioli, so you can easily find one that suits your taste.

This article includes three different recipes for pasta e fagioli. The first recipe is a classic pasta e fagioli made with white beans, tomatoes, and vegetables. The second recipe is a Tuscan-style pasta e fagioli made with sausage, kale, and cannellini beans. The third recipe is a quick and easy pasta e fagioli made with canned beans and frozen vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)

Pasta e Fagioli (Italian Pasta and Beans) image

Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories Stew

Time 1h

Number Of Ingredients 19

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
3/4 teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

Steps:

In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE

Pasta E Fagioli (Italian soup) with Italian Sausage image

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Provided by PanNan

Categories European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1 -2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3 -4 cups vegetable stock or 3 -4 cups chicken stock
1 can progresso cannellini beans
1 cup ditalini or 1 cup small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Steps:

Heat olive oil in a large heavy pot over medium high heat.
Cook onion in oil 2 minutes.
Stir in garlic, celery and carrots and cook for 3 minutes.
Add and brown crumbled sausage.
Add basil, oregano and red pepper.
Toss to coat.
Stir in tomatoes and stock.
Bring to a boil.
Reduce heat and simmer 30 minutes.
If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6- 8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated Parmesan cheese.

Tips:

Use dried or canned beans for a hearty and filling soup. If using dried beans, soak them overnight before cooking.
Add vegetables like carrots, celery, and onions to the soup for extra flavor and nutrition.
Use a variety of herbs and spices to season the soup, such as basil, oregano, garlic powder, and black pepper.
Cook the soup until the beans are tender and the vegetables are cooked through.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Pasta e Fagioli is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of beans, pasta, vegetables, and herbs, this soup is a great way to get a healthy and satisfying meal. So next time you're looking for a warm and comforting soup, give Pasta e Fagioli a try!