Pasta Fagioli: A Hearty Italian Comfort Food Recipe for Cozy Nights

Introduction

Pasta Fagioli, an iconic Italian dish that translates to "pasta and beans," is a beloved staple in many households. Known for its comforting flavors and simple yet satisfying ingredients, this soup has been a favorite for generations. Whether you're looking for a quick meal on a chilly evening or a hearty dish to share with family, Pasta Fagioli offers the perfect blend of warmth and flavor. Adapted from a recipe by Joe Cicala, a renowned chef in Philadelphia, this version elevates the traditional dish with a rich broth and a creamy texture that’s sure to impress.

The Origins and Appeal of Pasta Fagioli

Originating from southern Italy, Pasta Fagioli is more than just a meal—it's a symbol of home cooking and simplicity. Traditionally made with minimal ingredients, this soup relies on the quality of its base, which includes tomatoes, onions, garlic, and herbs. What sets this version apart is the addition of a puréed portion of the soup, giving it a velvety texture and deepened flavor. This technique not only enhances the taste but also makes the dish feel more indulgent.

Ingredients and Kitchen Equipment

To make this dish, you'll need a few essential ingredients:

• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 (14 oz) can diced tomatoes
• 4 cups chicken or vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (ditalini or elbow)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

In terms of kitchen equipment, you’ll need:

• A large soup pot or Dutch oven
• A wooden spoon for stirring
• A sharp knife and cutting board
• Measuring cups and spoons
• A can opener for the beans and tomatoes
• A ladle for serving

Step-by-Step Instructions

1. Cook the Base: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5–6 minutes. Stir in garlic, oregano, basil, and red pepper flakes, cooking for 1 minute more.

2. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the broth. Stir well and bring to a gentle boil.

3. Add Beans: Stir in the cannellini and kidney beans. Lower the heat and simmer for 10–12 minutes to let the flavors combine.

4. Cook Pasta: Add the pasta directly to the soup and cook until al dente, about 8–10 minutes. Stir often so it doesn’t stick to the bottom.

5. Finish the Soup: Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.

6. Serve: Ladle into bowls, garnish with fresh parsley, and sprinkle extra Parmesan on top. Serve warm with crusty bread.

Tips for Making the Perfect Pasta Fagioli

• Use a Good Broth: Chicken or vegetable broth gives the soup depth. A flavorful base makes the beans and pasta taste even better, so don’t skip this.
• Sauté the Veggies Well: Cook the onion, carrot, and celery until soft and golden. This step builds the rich flavor that carries through the whole soup.
• Choose Small Pasta: Ditalini, elbows, or small shells work best. They soak up the broth and fit perfectly with the beans in each bite.
• Season as You Go: Add salt, pepper, and herbs in layers. Tasting while cooking helps balance the flavors without over-seasoning at the end.
• Add Beans Gently: Stir them in after the broth so they don’t break apart. Keeping them whole gives the soup a hearty, rustic feel.
• Finish with Parmesan: A sprinkle of cheese adds richness and ties the flavors together. It makes the soup taste authentic and comforting.

Optional Ingredients and Variations

Pasta Fagioli is versatile and can be customized to suit different tastes:

• Spinach or Kale: Stir in at the end for extra nutrition and color.
• Crushed Red Pepper Flakes: For a little heat and spice.
• Zucchini: Diced and cooked with the other veggies for more texture.
• Italian Sausage: Replace or mix with beef for a heartier, meatier version.
• Fresh Rosemary or Thyme: Adds a deeper, earthy flavor to the broth.
• Tomato Paste: Makes the soup richer and gives a stronger tomato base.

How to Serve

My favorite way to serve pasta fagioli is piping hot in big bowls with a sprinkle of Parmesan cheese on top. A handful of fresh parsley or basil makes it even more colorful and inviting. It’s simple, rustic, and full of comfort.

I also love to serve it with crusty bread or garlic bread on the side. The bread is perfect for dipping into the rich tomato broth and soaking up every last bit of flavor. It makes the meal feel hearty and complete.

For a family dinner, I like to add a small green salad or roasted vegetables to balance the richness of the soup. If you’re feeding kids, keep the toppings simple, but for guests, you can dress it up with extra cheese and herbs for a special touch.