Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

Ingredients

1 pound Italian sausage, casings removed (or ground beef)

1 tablespoon olive oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

3 cloves garlic, chopped

1 pinch red pepper flakes

1/2 teaspoon ground fennel seeds (optional)

3 tablespoons tomato paste

6 cups chicken broth (or beef broth, or ham broth)

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) cans cannellini beans, drained and rinsed

1 (14.5 ounce) cans red kidney beans, drained and rinsed

1 teaspoon oregano

1/2 teaspoon rosemary (optional)

1/2 teaspoon thyme (optional)

1 cup ditalini pasta (gluten free for gluten free)

1/4 cup parmigiano reggiano (parmesan cheese), grated

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Instructions:

Cook the sausage in a large saucepan over medium-high heat, breaking it apart as it cooks, and set aside.

Add the oil, onion, carrot, and celery to the pan and cook until tender, about 5-7 minutes.

Add the garlic, red pepper flakes, fennel seeds, and tomato paste, mix, and cook until fragrant, about a minute.

Add the broth, sausage, tomatoes, beans, oregano, rosemary, thyme, and pasta, bring to a boil, reduce the heat and simmer until the pasta is cooked al-dente tender, about 7 minutes.

Turn off the heat, mix in the parmesan and let it melt.

Season with salt and pepper, mix in the parsley and enjoy!

Nutrition Facts:

Calories 663, Fat 31g (Saturated 10g, Trans 0), Cholesterol 68mg, Sodium 1243mg, Carbs 61g (Fiber 10g, Sugars 12g), Protein 33g

Frequently Asked Questions:

Can I substitute Italian sausage with another protein?

Yes, you can use ground beef, turkey, or chicken as alternatives to Italian sausage.

Choose your preferred option based on taste preferences.

Is it necessary to use fennel seeds in the recipe?

No, ground fennel seeds are optional. They add a subtle, aromatic flavor, but you can omit them if you prefer.

Can I use vegetable broth for a vegetarian version?

Absolutely! Replace chicken or beef broth with vegetable broth to make a delicious vegetarian Pasta e Fagioli Soup.

What kind of pasta works best for this soup?

Ditalini pasta is traditional, but you can use any small pasta shape.

Consider gluten-free options if needed.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried oregano, rosemary, and thyme for fresh herbs.

Use smaller quantities, as dried herbs are more concentrated.

How can I make the soup less spicy?

Adjust the quantity of red pepper flakes to control the spice level.

Start with a small pinch and add more if desired.

What type of beans should I use?

The recipe calls for cannellini and red kidney beans, but you can experiment with other varieties like Great Northern beans or black beans.

Can I make this soup ahead of time?

Yes, Pasta e Fagioli Soup reheats well. Prepare the soup, excluding the pasta, and add the pasta just before serving to prevent it from becoming mushy.

Why use tomato paste in the soup?

Tomato paste adds depth and richness to the broth.

It enhances the overall flavor profile of the soup.

Can I freeze Pasta e Fagioli Soup?

While the soup can be frozen, keep in mind that pasta may change texture upon freezing.

Consider adding cooked pasta when reheating for better results.