Pasta e Fagioli Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 medium carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried rosemary</li><li class="ingredients-single-item">1/4 tsp chili flakes (optional)</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">400g canned chopped tomatoes</li><li class="ingredients-single-item">400g canned cannellini beans, drained and rinsed (or borlotti beans)</li><li class="ingredients-single-item">400g canned red kidney beans, drained and rinsed</li><li class="ingredients-single-item">1.5 liters vegetable stock</li><li class="ingredients-single-item">1 Parmesan rind (optional but recommended)</li><li class="ingredients-single-item">200g small pasta shapes (ditalini, orzo, or small shells)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">50g grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">Extra virgin olive oil, for drizzling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Wooden spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (known as soffritto in Italian cooking), and cook for about 8-10 minutes until softened but not browned. This slow cooking of the vegetables builds a flavor foundation for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic, dried oregano, rosemary, and chili flakes (if using) to the pot. Stir constantly for about 30 seconds until fragrant. Be careful not to burn the garlic as it will become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the tomato paste and cook for about 2 minutes, stirring frequently. This step caramelizes the tomato paste, developing deeper, richer flavors in your soup base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the canned tomatoes, breaking them up with your spoon. Add the drained and rinsed beans, vegetable stock, and Parmesan rind if using. The rind adds an incredible depth of flavor as it slowly melts into the soup.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for about 25 minutes, allowing the flavors to meld together. The soup will begin to thicken slightly as some of the beans break down.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For a creamier texture, take about 250ml of the soup (avoiding the Parmesan rind) and blend until smooth, then return it to the pot. This step is optional but creates that traditional creamy consistency while still maintaining texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the pasta to the simmering soup and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta will absorb some of the liquid, so if the soup becomes too thick, add more stock as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the pasta is cooked, remove the Parmesan rind (if used). Stir in the chopped parsley and grated Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the soup rest for about 5 minutes before serving. The pasta will continue to absorb liquid, so the texture becomes perfectly thick and hearty. If preparing in advance, consider cooking the pasta separately and adding it to each portion when serving to prevent it from becoming too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Ladle the Pasta e Fagioli into warm bowls. Drizzle each serving with a little extra virgin olive oil, sprinkle with additional Parmesan cheese, and add a crack of fresh black pepper. Serve immediately with crusty bread for a complete, comforting meal.</li></ol>