Traditional Italian Pasta Fagioli Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 portions
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Calories
322 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Italian Pasta Fagioli Recipe
Description
The Traditional Italian Pasta Fagioli Recipe begins by preparing the vegetables—carrot, celery, and onion—finely chopped to form a soffritto that is gently cooked in olive oil until wilted. This base provides depth and softness to the soup. Borlotti beans are either soaked and cooked from dry or rinsed if canned, contributing creamy texture and earthy flavor. Tomato pulp adds acidity and body, while the broth binds ingredients into a flavorful, warm soup.
After the soup simmers to develop flavors, short pasta is added and cooked carefully according to package directions, with frequent stirring to prevent sticking. The result is a thick yet spoonable soup combining tender pasta with soft, intact beans and gently cooked vegetables. Seasoning with salt, pepper, and fresh basil leaves offers herbal brightness.
This soup is best served hot, optionally drizzled with olive oil and sprinkled with parmesan cheese for additional richness. Pasta Fagioli fits well as a main course or a starter during cold weather and pairs nicely with crusty bread.
Ingredients
- 1 carrot
- 1 celery stick
- 1 onion medium
- 2 tablespoons olive oil
- 3 basil leaves
- 15 oz beans 400g (I use borlotti beans)
- 3-1/2 oz tomato pulp
- 4 cup broth vegetable, chicken, meat
- 5 oz short pasta
- salt to taste
- black pepper to taste
Instructions
- If using dried beans, soak them overnight in cold water with a dash of baking soda. Cook for at least two hours before using them for the soup. If using canned beans, wash them thoroughly under running water.
- Finely chop the carrot, celery, and onion.
- Heat olive oil in a large pot. Add the chopped vegetables (soffritto) and cook over medium-low heat until wilted.
- Once the soffritto is well cooked, add the beans, tomato puree, and broth. Allow the mixture to simmer for around 20 minutes over medium heat.
- Optionally, blend with an immersion blender to make a creamier soup. Add salt and black pepper if needed.
- Add the pasta to the soup and follow the cooking times mentioned on the pasta package to ensure the pasta is perfectly cooked. Stir frequently with a wooden spoon to prevent the pasta from sticking.
- If it is too dry, add more broth to achieve the desired consistency.
- Serve piping hot with a drizzle of olive oil and a sprinkling of parmesan cheese on top.
User Reviews
Overall Rating
5
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