Pasta e Fagioli

That brings us right back to the ultimate comfort-food kitchen table. Pasta e Fagioli (literally meaning “pasta and beans”) is a masterpiece of traditional Italian peasant cooking. It takes humble, budget-friendly staples—beans, small pasta shapes, aromatics, and rich broth—and transforms them into a deeply nourishing, high-protein, and soul-warming meal.

Ingredients

• The Base & Aromatics:
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 to 5 cloves garlic, minced
• The Savory Depth:
  • 1 can (14.5 oz) diced tomatoes (with their juices) or 1 cup crushed tomatoes
  • 6 cups rich, high-quality chicken or vegetable bone broth (adds great protein and body)
  • 1 parmesan cheese rind (optional, but simmering this in the soup melts into the broth and adds incredible savory depth)
  • 1 teaspoon dried oregano or Italian seasoning
  • A pinch of red pepper flakes (for a very mild background warmth)
  • Salt and freshly cracked black pepper to taste
• The Beans & Pasta:
  • 2 cans (15 oz each) beans, rinsed and drained (Cannellini beans or Great Northern beans are traditional; borlotti or cranberry beans also work wonderfully)
  • 1 cup small pasta shapes (like ditalini, small shells, or tubetti)
• The Finish:
  • 2 cups fresh spinach or chopped kale (optional, for a pop of greens)
  • Freshly grated Parmigiano-Reggiano cheese and a drizzle of good olive oil for serving

Step-by-Step Instructions

1. Build the Flavor Base

1. Heat your extra-virgin olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
2. Add the diced onion, carrots, and celery (the classic soffritto). Sauté gently for 6 to 8 minutes until the vegetables are softened and the onions are translucent.
3. Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant (be careful not to let the garlic burn).

2. Simmer the Broth

1. Pour in the diced tomatoes, your chicken or vegetable bone broth, and drop in the parmesan cheese rind if you are using one.
2. Add the dried oregano, salt, and black pepper.
3. Bring the soup to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for about 15 minutes to let all those savory flavors marry together.

3. Add Beans and Pasta

1. Stir in your rinsed cannellini beans and the dry, uncooked pasta directly into the pot.
2. Cook uncovered at a gentle simmer for about 8 to 10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom, until the pasta is al dente.
3. (Pro-Tip: If you plan on having leftovers, the pasta will continue to absorb liquid as it sits. Some cooks prefer to cook the pasta separately and add it to individual bowls, but cooking it right in the broth makes the soup wonderfully thick and starchy!)

4. Finish and Serve

1. If adding greens, stir in the fresh spinach or chopped kale during the last 2 minutes of cooking until just wilted.
2. Taste the broth and adjust salt and pepper if needed. Discard any remaining pieces of the parmesan rind.
3. Ladle hot bowls of Pasta e Fagioli, then top generously with freshly grated Parmigiano-Reggiano and a final drizzle of raw extra-virgin olive oil.