Introduction to Pasta e Fagioli Soup
What is Pasta e Fagioli Soup?
Pasta e Fagioli Soup is a hearty Italian comfort dish that translates to "pasta and beans." This delightful soup combines tender pastas like ditalini with protein-rich beans, offering a nourishing and filling meal perfect for any occasion. With its delightful blend of vegetables and Italian seasoning, it’s no wonder this dish has become a beloved favorite across kitchens everywhere.
The Comforting History Behind This Classic Dish
The roots of Pasta e Fagioli Soup can be traced back to humble beginnings in rural Italy, where it was traditionally made by farmers using readily available ingredients. Over the years, it has evolved into a staple in Italian-American cuisine, often served in restaurants and homes alike. Just imagine huddling around the table with loved ones, sharing stories while savoring the rich, warming flavors of this classic dish. You can learn more about its rich history on sites like The Spruce Eats and Taste Atlas.
So, whether you’re seeking a comforting bowl to chase away the winter chill or a crowd-pleasing option for your next gathering, this Pasta e Fagioli Soup recipe is here to illuminate your culinary journey!
Ingredients for Pasta e Fagioli Soup
Essential ingredients for a hearty soup
Creating a delicious Pasta e Fagioli Soup starts with high-quality ingredients that come together to form a flavorful base. Here are the essentials:
- Olive oil: Adds richness and depth.
- Lean ground beef: Provides protein and heartiness.
- Vegetables: Yellow onions, carrots, and celery form the aromatic trio, enhancing the soup's flavor.
- Garlic: Just a few cloves add a punch that elevates all the other ingredients.
- Tomato sauce and diced tomatoes: These are crucial for that comforting tomato base.
- Beans: Dark red kidney beans and great northern beans contribute fiber and texture.
- Broth: Low-sodium chicken broth ensures the soup isn't overly salty.
Optional ingredients for personalization
Personalizing your Pasta e Fagioli Soup can make it truly your own! Here are some optional additions:
- Fresh herbs: Consider basil or parsley for a burst of freshness.
- Pasta varieties: While ditalini is traditional, you can swap in small shells or even whole-wheat pasta.
- Vegetables: Toss in spinach or zucchini for added nutrition and color.
- Spices: A pinch of crushed red pepper can add a lovely heat.
- Meat alternatives: Turkey bacon or chicken ham can be used for a lighter version.
Feel free to mix and match to tailor the soup to your palate, ensuring it warms your soul just right!
Step-by-step Preparation of Pasta e Fagioli Soup
Making a comforting Pasta e Fagioli Soup at home is easier than you might think! Follow these simple steps, and soon you’ll have a delightful bowl of hearty goodness that’s even better than what you’d get at Olive Garden. Let’s get started!
Gather and prepare your ingredients
Before diving into cooking, it’s best to have all your ingredients at the ready. Here’s what you’ll need:
- Olive oil
- Lean ground beef
- Chopped yellow onion, diced carrots, and diced celery
- Minced garlic
- Tomato sauce and diced tomatoes
- Low-sodium chicken broth and water
- Granulated sugar, dried basil, oregano, thyme, and marjoram
- Salt and pepper
- Ditalini pasta, kidney beans, and great northern beans
- Fresh parsley and cheese for garnish
Take a moment to chop your vegetables and gather everything in one place. This helps keep your cooking process organized and stress-free!
Sauté the beef and vegetables
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Crumble in the lean ground beef, and stir occasionally until it’s thoroughly cooked. Make sure to drain any excess fat so you can keep things light and healthy. Once done, transfer the beef to a plate and set it aside.
In the same pot, add another tablespoon of olive oil. Toss in the chopped onion, carrots, and celery. Sauté these vibrant veggies for about six minutes until they start to soften. Then, add the minced garlic and sauté for an additional minute to bring out those fantastic flavors.
Combine the liquids and seasonings
Now it’s time to add the flavorful components to your Pasta e Fagioli Soup. Pour in the chicken broth, tomato sauce, and diced tomatoes. Then add the water along with the granulated sugar, dried basil, oregano, thyme, and marjoram. Mix in the cooked beef, seasoning it with salt and freshly ground black pepper to taste. Give everything a good stir before bringing it to a gentle boil.
Let the soup simmer
Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let the soup simmer for about 15 to 20 minutes. Stir occasionally, allowing the vegetables to soften and the flavors to meld beautifully. If you prefer a thicker soup, feel free to let it simmer a bit longer!
Cook the pasta and finish the soup
While your soup simmers, cook the ditalini pasta according to the package instructions until it’s al dente. Once cooked, drain the pasta and add it to the soup along with the drained and rinsed kidney beans and great northern beans. If the soup seems too thick, simply thin it out with a little more broth or water. Give it one final minute of cooking, then stir in fresh minced parsley for that extra burst of flavor.
Serve your Pasta e Fagioli Soup warm, garnished with finely shredded Romano or Parmesan cheese. Enjoy this delightful dish paired with crusty bread or a simple salad for a complete meal! This hearty soup is sure to impress and become a favorite in your home!
Variations on Pasta e Fagioli Soup
Vegetarian Pasta e Fagioli
If you're looking for a meatless delight, Vegetarian Pasta e Fagioli Soup is a delicious option packed with flavor. Just skip the ground beef and load up on fresh veggies! Add ingredients like zucchini, bell peppers, or even kale for added nutrition. You can replace the chicken broth with vegetable broth for a completely plant-based dish without sacrificing taste.
Gluten-Free Pasta e Fagioli
Craving a comforting bowl but need it to be gluten-free? No problem! Swap the ditalini pasta for gluten-free varieties made from brown rice or quinoa. These substitutes will absorb the rich flavors of your soup beautifully. Additionally, double-check that your beans and broth are certified gluten-free, and you're all set for a delightful meal that fits your dietary needs.
For more variations and tips, check out The New York Times Cooking or Serious Eats for inspiration!
Cooking Tips and Notes for Pasta e Fagioli Soup
Tips for Perfecting Flavor Profiles
To elevate the flavors in your Pasta e Fagioli Soup, consider adding a splash of lemon juice before serving for a bright finish. Fresh herbs, like basil or parsley, can also enhance the dish's aroma. Don't shy away from adjusting the spices; a pinch of red pepper flakes can add a hint of heat if you enjoy a little kick!
Storing and Reheating Leftovers
Leftover Pasta e Fagioli Soup can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken broth or water to retain moisture and prevent the pasta from becoming mushy. For best results, heat on the stovetop over medium heat, stirring occasionally until warmed through. Enjoy it fresh, just like the first bowl!
Serving Suggestions for Pasta e Fagioli Soup
When it comes to enjoying your Pasta e Fagioli Soup, the right accompaniments can elevate your experience!
Pairing with Bread or Salad
A crusty loaf of Italian bread or a simple green salad pairs beautifully with the soup. The bread is perfect for dipping, soaking up every flavorful drop, while a light salad adds a refreshing crunch. Consider a mixed green salad with a zingy vinaigrette for a nice contrast to the heartiness of the soup.
Creative Garnish Ideas
For a delightful finishing touch, top your soup with finely shredded Romano or Parmesan cheese. Fresh parsley adds a pop of color and brightness too! For an extra layer of flavor, drizzle with a bit of olive oil or a sprinkle of red pepper flakes, creating a deliciously inviting presentation.
With these serving suggestions, you’ll turn a cozy bowl of Pasta e Fagioli Soup into a delightful meal that impresses!
Time Breakdown for Pasta e Fagioli Soup
Preparation time
Get ready in just 15 minutes! Gather your ingredients and chop the veggies, and you'll be all set to start cooking.
Cooking time
With a cooking time of 35 minutes, this hearty soup simmers to perfection, allowing all those wonderful flavors to meld together.
Total time
In just 50 minutes, you can enjoy a comforting bowl of Pasta e Fagioli Soup, perfect for family dinners or cozy nights in! For more inspiration on Italian cuisine, check out this resource from the Italian Culinary Institute.
Nutritional Facts for Pasta e Fagioli Soup
Calories per serving
This comforting Pasta e Fagioli Soup packs in approximately 300 calories per serving. With its rich ingredients, you’ll find it hearty without the extra guilt, making it a great weeknight option when you're craving something filling.
Key vitamins and minerals
Within each bowl, you'll enjoy a wonderful mix of nutrients. The soup is loaded with:
- Fiber: Aids in digestion, thanks to the beans and vegetables.
- Vitamin A: Comes from carrots, contributing to healthy vision and immune function.
- Iron: Essential for energy, found in the kidney beans and ground beef.
- Potassium: Supports heart health and muscle function, abundant in tomatoes and beans.
For even more information on the benefits of these ingredients, check out Healthline’s insights on fiber-rich foods and Nutrients for energy. Enjoy the wholesome goodness while savoring every delicious bite!
FAQ about Pasta e Fagioli Soup
Can I make it in advance?
Absolutely! Pasta e Fagioli Soup actually tastes even better the next day as the flavors meld together. You can prepare the soup up to two days ahead. Just remember to cook the pasta separately and add it to individual servings to prevent it from getting mushy. Store the soup in an airtight container in the refrigerator, and reheat gently on the stove before serving.
What are good sides to serve with this soup?
Pair your Pasta e Fagioli Soup with fresh bread, such as a crusty baguette or homemade garlic bread, for a delightful contrast. A simple green salad drizzled with balsamic vinaigrette also complements the heartiness of the soup beautifully. If you're feeling adventurous, try serving it with a side of bruschetta for an Italian flair!
How can I adjust for dietary restrictions?
This recipe is quite versatile! For a vegetarian version, substitute the ground beef with lentils or mushrooms. You can also use vegetable broth instead of chicken broth for a plant-based base. If you're gluten-free, simply swap the ditalini pasta for a gluten-free pasta alternative. Adjust seasoning to your taste—Pasta e Fagioli should bring joy to everyone at the table!
For more tips on dietary adjustments, visit EatingWell for additional insights and inspiration.
Conclusion on Pasta e Fagioli Soup
In summary, Pasta e Fagioli Soup is a comforting and hearty dish that’s easy to prepare. Not only does it rival the beloved Olive Garden version, but it’s also packed with nutritious ingredients. Enjoy this classic recipe that brings warmth and flavor to any table!
Pasta e Fagioli Soup {Better than Olive Garden’s}
Equipment
- large pot
Ingredients
- 2 tablespoon olive oil divided
- 1 lb lean ground beef
- 1.5 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic minced
- 3 cans tomato sauce (8 oz each)
- 2 cans low-sodium chicken broth (14.5 oz each)
- 0.5 cup water then more as desired
- 1 can diced tomatoes (15 oz)
- 2 teaspoon granulated sugar
- 1.5 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.75 teaspoon dried thyme
- 0.5 teaspoon dried marjoram
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 can dark red kidney beans drained and rinsed (15 oz)
- 1 can great northern beans drained and rinsed (15 oz)
- Finely shredded Romano or Parmesan cheese for serving
- 3 tablespoon minced fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 tablespoon olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
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