Pasta Fagioli Soup

Pasta Fagioli Soup Recipe - Italian-inspired comfort food

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Pasta Fagioli Soup is a classic Italian dish that is hearty, comforting, and full of flavor. This soup is perfect for a cozy night in or a family gathering. With a combination of pasta, beans, vegetables, and bacon, this soup is sure to satisfy your taste buds.

History

Pasta Fagioli Soup has been a staple in Italian cuisine for centuries. It originated as a peasant dish, using simple and inexpensive ingredients that were readily available. Over time, the recipe has evolved and become a beloved comfort food around the world.

Ingredients

2 tbsp olive oil
5 slices cooked bacon, crumbled
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 cloves garlic, minced (optional)
3 cans chicken broth
1 can kidney beans, drained
1 can cannellini beans, undrained
1 cup ditalini pasta
parmesan cheese

How to prepare

In a soup pot, heat oil over medium heat.
Add bacon, carrots, celery, onion, and garlic.
Cook until tender.
Add chicken broth and bring to a boil.
Reduce heat and add kidney beans.
Smash cannellini beans with a fork and add to the soup.
Bring to a boil.
Add pasta and cook for 10 minutes or until the pasta is tender.
Serve sprinkled with Parmesan cheese.

Variations

Add diced tomatoes or tomato sauce for a richer flavor.
Use different types of pasta such as small shells or ditalini.
Experiment with different types of beans such as black beans or chickpeas.

Cooking Tips & Tricks

To add extra flavor to the soup, try using homemade chicken broth instead of store-bought.

- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

- Feel free to customize the soup by adding other vegetables such as spinach, zucchini, or bell peppers.

Serving Suggestions

Serve Pasta Fagioli Soup with crusty bread or a side salad for a complete meal. Garnish with fresh parsley or basil for a pop of color and flavor.

Cooking Techniques

Be sure to cook the vegetables until they are tender to enhance the flavor of the soup.

- Smash the cannellini beans to thicken the soup and create a creamy texture.

Ingredient Substitutions

Use pancetta or ham instead of bacon for a different flavor profile.

- Substitute vegetable broth for chicken broth for a vegetarian version of the soup.

Make Ahead Tips

Pasta Fagioli Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Pasta Fagioli Soup in individual bowls and garnish with a sprinkle of Parmesan cheese and a drizzle of olive oil. Add a sprig of fresh herbs for a decorative touch.

Pairing Recommendations

Pair Pasta Fagioli Soup with a glass of red wine such as Chianti or Sangiovese. For a non-alcoholic option, try serving with sparkling water or iced tea.

Storage and Reheating Instructions

Store leftover Pasta Fagioli Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 7g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin A: 3000IU per serving

Vitamin C: 10mg per serving

Alergens

Contains dairy (Parmesan cheese)

Summary

Pasta Fagioli Soup is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals. It is a filling and satisfying dish that is perfect for a cold winter day.

Summary

Pasta Fagioli Soup is a delicious and comforting dish that is perfect for a cozy night in. With a rich and flavorful broth, tender pasta, and hearty beans, this soup is sure to become a family favorite. Enjoy this classic Italian recipe with your loved ones for a satisfying and nourishing meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Pasta Fagioli Soup. It was many years ago, when I was just a young girl, and my family had moved to a small village in Italy. The aroma of garlic and tomatoes filled the air as I walked through the cobblestone streets, and I knew that I had stumbled upon something special.

I had always loved cooking, even as a child. My mother would let me help her in the kitchen, stirring pots and tasting sauces as she worked her magic. But it wasn't until I met Signora Rosa that I truly fell in love with the art of cooking.

Signora Rosa was an elderly woman who lived in a small cottage on the outskirts of the village. She was known far and wide for her delicious Pasta Fagioli Soup, and I had heard whispers of its legendary taste from the other villagers. One day, I worked up the courage to knock on her door and ask for the recipe.

To my surprise, Signora Rosa welcomed me into her kitchen with a warm smile. She showed me how to chop the onions and garlic, how to simmer the tomatoes and beans, and how to season the soup just right. As we worked together, she told me stories of her own childhood, growing up in a small farmhouse in the countryside.

"I learned to cook from my own grandmother," she said, her eyes twinkling with nostalgia. "She taught me the importance of using fresh, simple ingredients, and of cooking with love and care."

I listened intently as Signora Rosa shared her wisdom with me, absorbing every word like a sponge. When the soup was finally ready, she ladled out two steaming bowls and we sat down at her wooden table to enjoy our meal.

The first spoonful of Pasta Fagioli Soup was like nothing I had ever tasted before. The flavors were rich and complex, the textures perfectly balanced. I closed my eyes and savored each bite, feeling like I had discovered a hidden treasure.

From that day on, I visited Signora Rosa's cottage regularly, eager to learn more of her cooking secrets. She taught me how to make fresh pasta from scratch, how to roast vegetables to perfection, and how to bake the most delectable pastries.

As the years passed, I honed my skills and added my own twist to Signora Rosa's recipes. I experimented with different herbs and spices, swapped out ingredients to suit my tastes, and created new dishes inspired by the traditional flavors of Italy.

But no matter how many new recipes I learned, Pasta Fagioli Soup remained my favorite. It was a dish that reminded me of my roots, of the time I spent in that small village surrounded by the sights and sounds of Italy.

Now, as I stand in my own kitchen, surrounded by pots and pans bubbling with simmering sauces, I can't help but think back to those days with Signora Rosa. Her gentle guidance and love for cooking have shaped me into the chef I am today, and I am forever grateful for the gift she gave me.

And so, as I ladle out a bowl of Pasta Fagioli Soup for my own family to enjoy, I say a silent thank you to Signora Rosa, wherever she may be. Her legacy lives on in every dish I create, in every recipe I pass down to the next generation. And I will always cherish the memories of those days spent in her kitchen, learning the art of cooking with love and care.