Pasta Fagioli. Buon Appetito

Experience a taste of Italy with this traditional Pasta Fagioli recipe, a comforting and hearty soup that has been passed down through generations. Rooted in Italian culinary traditions, this dish blends tender cannellini beans, aromatic garlic, and celery with flavorful seasonings like crushed red pepper flakes and Italian herbs.

The recipe honors the Italian practice of using various pasta shapes, making it a versatile and enjoyable meal. Enhanced with optional Parmesan cheese rinds and tomato sauce, this Pasta Fagioli is perfect for a cozy dinner, capturing the essence of homemade Italian comfort food. Buon Appetito!

Pasta Fagioli. Buon Appetito

Ingredients:

5 cloves garlic, crushed

4 stalks celery, chopped (with leaves)

2 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes (adjust to taste)

1/2 teaspoon Italian seasoning

Salt and black pepper to taste

2 cans cannellini beans (do not rinse or drain)

1 cup pasta: we use different kind of pastas, this is how I was taught as a little girl in Italy. Not always but it’s fun. They even sold packages of Pasta with different shapes just for pasta fagioli.

Parmesan cheese rinds (optional)

1 spoonful tomato sauce (optional)

Parmesan cheese for serving

Reserved pasta water (from cooking pasta)

Instructions:

Sauté Aromatics:

In a large pot, heat the olive oil over medium heat. Add the crushed garlic and chopped celery. Sauté slowly until the celery is tender and the garlic is fragrant, about 5-7 minutes.

Season:

Add salt, black pepper, crushed red pepper flakes, and Italian seasoning to the pot. Stir to combine and cook for another 1-2 minutes.

Add Beans:

Add the two cans of cannellini beans to the pot (without rinsing or draining). Stir well and let simmer for about 30 minutes, allowing the flavors to meld together.

Cook Pasta:

While the beans are simmering, cook the pasta according to package instructions. Reserve a cup of pasta cooking water before draining.

Combine Ingredients:

Add the cooked pasta to the pot with the beans. If desired, add Parmesan cheese rinds and a spoonful of tomato sauce for added flavor. Stir to combine.

Adjust Consistency:

Gradually add reserved pasta water to reach your preferred soup consistency. Stir well and let simmer for an additional 5-10 minutes.

Serve:

Ladle the pasta fagioli into bowls. Top with freshly grated Parmesan cheese and a sprinkle of additional Italian seasoning if desired.

Enjoy:

Serve hot and enjoy this comforting, traditional Italian soup!

Notes:

Garlic and Celery:

Sautéing: Sauté the garlic and celery slowly to enhance their flavors. Be careful not to burn the garlic, as it can become bitter.

Pasta Variety:

Pasta Shapes: Traditional Pasta Fagioli uses various pasta shapes. Feel free to experiment with different types like ditalini, orzo, or even broken spaghetti.

Crushed Red Pepper Flakes:

Adjust Spice: The amount of crushed red pepper flakes can be adjusted based on your heat preference. Start with a small amount and increase as desired.

Beans:

No Rinsing: Do not rinse or drain the canned cannellini beans to keep their starchy liquid, which helps thicken the soup.

Parmesan Cheese Rinds:

Flavor Boost: Adding Parmesan cheese rinds to the soup imparts a rich, umami flavor. Remove them before serving.

Tomato Sauce:

Optional: Tomato sauce is optional but adds a slight tang and depth of flavor. Adjust to your taste preference.

Pasta Water:

Consistency: Reserve some pasta water to adjust the soup’s consistency. The starch in the pasta water helps thicken the soup and blend the flavors.

Simmering Time:

Flavor Development: Allow the soup to simmer for at least 30 minutes to let the flavors meld. The longer it simmers, the richer the flavor.

Seasoning:

Taste Adjustment: Taste the soup before serving and adjust seasoning with additional salt, pepper, or Italian seasoning as needed.

Serving:

Garnish: Top each bowl with freshly grated Parmesan cheese and a sprinkle of Italian seasoning for extra flavor and presentation.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of bean?

Yes, you can use other types of beans such as kidney beans, navy beans, or chickpeas if cannellini beans are not available.

Each will offer a slightly different texture and flavor.

What type of pasta works best for this recipe?

Any small pasta shape works well, such as ditalini, orzo, or broken spaghetti.

Traditional pasta fagioli often uses small pasta to complement the beans.

Can I make this recipe vegetarian?

Yes, you can make it vegetarian by omitting any optional meat-based flavorings and ensuring that all seasonings and ingredients are vegetarian-friendly.

Can I freeze Pasta Fagioli?

Yes, Pasta Fagioli freezes well.

Allow it to cool completely, then store in airtight containers.

It can be frozen for up to 3 months.

Reheat gently on the stove, adding extra liquid if needed.

What can I use instead of Parmesan cheese rinds?

If you don’t have Parmesan cheese rinds, you can omit them or add a bit of grated Parmesan cheese directly to the soup for a similar flavor.

Can I add vegetables to the soup?

Yes, you can add vegetables like carrots, bell peppers, or spinach to enhance the flavor and nutritional content.

Sauté them with the celery and garlic for best results.

How can I make this soup spicier?

To increase the heat, add more crushed red pepper flakes, or include a dash of hot sauce or cayenne pepper.

Adjust to taste.

Can I use canned tomatoes instead of tomato sauce?

Yes, you can use canned diced tomatoes or crushed tomatoes instead of tomato sauce.

They will add a slightly different texture and flavor.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can thicken it by adding a bit more pasta water or a cornstarch slurry (cornstarch mixed with water).

Let it simmer until it reaches the desired consistency.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful as it contains starch that helps thicken the soup and helps the flavors meld.

If you forget, you can still adjust the consistency with additional broth or water.