Pasta Fagioli Recipe
Make Pasta Fagioli Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup base
Finishes and garnish
Method
Soup base
- 1
Prepare aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 2
Add tomato and seasonings
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly. Add the diced tomatoes with their juices, chopped rosemary (or dried), oregano, bay leaf, crushed red pepper flakes (if using), 1 teaspoon Kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine and bring to a gentle simmer.
- 3
Add liquids and beans
Pour in 6 cups low-sodium broth and 1 cup water. Add the drained and rinsed cannellini beans. Increase heat slightly to bring the mixture to a low boil, then reduce heat to maintain a gentle simmer. Simmer uncovered for 10 minutes to allow flavors to meld.
- 4
Cook the pasta
Add 1 cup ditalini (or other small pasta) to the simmering soup and cook according to package directions for al dente, usually 8–10 minutes. Stir occasionally to prevent sticking and to distribute pasta evenly. If the soup becomes too thick as the pasta releases starch, add up to 1/2–1 cup additional hot water or broth to reach desired consistency.
Finishes and garnish
- 5
Finish with greens and herbs
When the pasta is tender, stir in 2 cups baby spinach (or chopped escarole) and 1/4 cup chopped fresh parsley. Cook 1–2 minutes until the greens have wilted and are bright green.
- 6
Adjust seasoning and serve
Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. Ladle the soup into bowls and sprinkle each serving with about 2 tablespoons (roughly 1/8 cup) freshly grated Parmesan cheese. Drizzle a little (about 1 teaspoon) extra-virgin olive oil and, if using, 1 teaspoon fresh lemon juice over each bowl for brightness. Serve immediately.
