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Pasta e Fagioli Soup

Pasta e Fagioli Soup
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Pasta e Fagioli Soup is a heartwarming Italian classic that brings together tender pasta and nutritious beans in a savory broth. This delightful soup is not only comforting but also incredibly versatile, making it a perfect centerpiece for family dinners or casual gatherings. With each spoonful, you’ll experience a medley of fresh vegetables and rich flavors that satisfy both the palate and the soul. Plus, it’s an easy recipe that can fit into any busy weeknight meal plan.

Ingredients

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  • 1/2 cup olive oil (divided into 1/4 cup for cooking and 1/4 cup reserved for serving)
  • 1 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup carrot (diced)
  • 1 cup celery (diced)
  • 1 cup potato (diced)
  • 1 tablespoon kosher salt (to be sprinkled in bit by bit during each cooking step)
  • 15 ounces cannellini beans (drained)
  • 14.5 ounces canned tomatoes (diced, drained)
  • 1 quart cold water
  • 1 quart beef broth
  • 8 ounces pasta (ditallini or elbow macaroni)
  • 1 tablespoon butter
  • 1 cup Parmesan cheese (grated; 1/4 cup for cooking and 3/4 cup reserved for serving)

Instructions

  1. In a large pot, heat 1/4 cup of olive oil over medium heat. Sauté diced onion and minced garlic until translucent.
  2. Add diced carrot, celery, and potato; season with salt and sauté until softened.
  3. Stir in drained cannellini beans, diced tomatoes, cold water, beef broth, salt, and pepper.
  4. Bring to a boil, then lower the heat and add the Parmesan rind. Simmer for 45-60 minutes.
  5. If desired, use an immersion blender to partially blend the soup for a creamier texture.
  6. Return to a boil and add uncooked pasta; cook until al dente (about 10 minutes).
  7. Stir in butter and grated Parmesan cheese until melted.
  8. Serve hot drizzled with olive oil and additional grated cheese.

Nutrition

Find it online: https://recipesbypenelope.com/pasta-e-fagioli-soup/