This recipe brings together the comforting and hearty flavours of pasta and beans in a traditional Italian-style dish. Combining fresh vegetables, aromatic herbs, and rich cannellini beans, this meal is perfect for a family dinner or an easy weekday meal. The process is simple, involving sautéing, simmering and blending, resulting in a robust and flavorful soup that will leave you wanting more.
Photos of Pasta e Fagioli (Italian Pasta and Beans) Recipe
Most of the ingredients for this recipe are likely to be found in your pantry. However, Tuscan kale and cannellini beans may not be as common. Tuscan kale, also known as lacinato or dinosaur kale, has a slightly sweeter and more delicate taste than the regular kind. As for cannellini beans, they are a staple in Italian cuisine, known for their creamy texture and mild, nutty flavor. They are commonly found canned in most supermarkets, but dried beans can also be used after soaking.
Ingredients for Italian Pasta and Beans Recipe
Extra-virgin olive oil: An essential in Italian cooking, it adds a depth of flavor.
Yellow onion: Adds sweetness and is a base flavor.
Carrots: Adds a slight sweetness and texture to the soup.
Celery: Gives a refreshing flavor.
Fine sea salt: Enhances the flavors of the other ingredients.
Freshly ground black pepper: Adds a kick and enhances flavor.
Garlic: Gives a savory depth of flavor.
Crushed tomatoes: Adds tanginess and forms the base of the soup.
Vegetable broth: Forms the liquid base of the soup, adding flavor.
Bay leaves, Dried oregano, Red pepper flakes: These herbs and spices add depth and heat to the soup.
Cannellini beans: Adds protein and a creamy texture.
Cavatelli: This pasta type is perfect for soaking up the flavors.
Tuscan kale: Adds a contrasting texture and is packed with nutrients.
Italian parsley: Adds freshness and vibrancy.
Fresh lemon juice: Brightens up the flavor of the soup.
One reader, Hartley Graf says:
This Italian pasta and beans recipe is a game-changer! The flavors are rich and comforting, and the combination of ingredients is simply divine. It's a hearty and satisfying dish that's perfect for a cozy night in. I highly recommend trying it out - you won't be disappointed!
Essential Techniques for Preparing Pasta e Fagioli
How to prepare the vegetables: Chop the onion, carrots, and celery into small, uniform pieces to ensure even cooking and a pleasing texture in the final dish.
How to blend the soup: Use a heat-safe measuring cup to transfer a portion of the soup to a blender, then blend until smooth, taking care to avoid hot steam escaping from the lid.
How to cook the pasta and greens: Stir the pasta and greens often to prevent sticking to the bottom of the pot and ensure they are tender and flavorful.
How to store leftovers: Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Alternatively, freeze leftover soup in individual portions and defrost as necessary.
How To Make Pasta e Fagioli (Italian Pasta and Beans Recipe)
Another Italian recipe to delight us in our dinner tables! This pasta and beans recipe makes use of vegan ingredients and makes the best stew!
Serves:
Ingredients
- 4tbspextra-virgin olive oil,divided
- 1large yellow onion,finely chopped
- 2carrots,scrubbed clean, finely chopped
- 2ribscelery,finely chopped
- ¾tspfine sea salt,divided
- freshly ground black pepper,to taste
- 4garlic cloves,pressed or minced
- 15ozcrushed tomatoes,1 can
- 4cupsvegetable broth
- 3cupswater
- 2bay leaves
- 1tspdried oregano
- ¼tspred pepper flakes,omit if sensitive to spice
- 15ozcannellini beans,2 cans, Great Northern beans, or chickpeas, rinsed and drained, or 3 cups cooked beans
- 4ozcavatelli,1 cup, ditalini, elbow or small shell pasta of choice
- 2cupsTuscan kale,chopped, tough ribs removed first, or chard or collard greens
- ¼cupItalian parsley,finely chopped
- 1tbspfresh lemon juice,about ½ medium lemon
Instructions
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In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering.
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Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
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Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
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Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
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Use a heat-safe measuring cup to transfer about 1½ cups of the soup (avoiding the bay leaves) to a blender.
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Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
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Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
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Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon of salt. Taste and season with more salt (typically another ¼ teaspoon would suffice) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
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Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Recipe Notes
For Optional Garnishes:
- parsley, chopped, additional
- black pepper
- Parmesan cheese, grated or light drizzle of olive oil
Nutrition
- Calories: 331.78kcal
- Fat: 7.80g
- Saturated Fat: 1.16g
- Monounsaturated Fat: 5.07g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 52.22g
- Fiber: 11.13g
- Sugar: 5.74g
- Protein: 16.06g
- Sodium: 370.33mg
- Calcium: 189.03mg
- Potassium: 1305.48mg
- Iron: 7.02mg
- Vitamin A: 168.42µg
- Vitamin C: 16.38mg
Crucial Technique for Perfecting Italian Pasta and Beans
When blending hot liquids like the soup in this recipe, it's crucial to be cautious as the heat can create pressure inside the blender. To avoid any mishaps, fill the blender only halfway, and slightly lift the lid's corner to allow the heat to escape while blending. Cover the lid with a kitchen towel for extra safety. This will ensure a smooth and safe blending process.
Time-Saving Tips for Italian Pasta and Beans Recipe
Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.
Use canned beans: Opt for canned beans instead of dried ones to save time and effort in preparation.
One-pot wonder: Utilize a single pot for cooking to minimize cleanup and simplify the cooking process.
Quick cook pasta: Choose quick-cooking pasta varieties to reduce the overall cooking time of the dish.
Store-bought broth: Save time by using store-bought vegetable broth instead of preparing it from scratch.
Efficient multitasking: While the soup simmers, use the time to prepare the garnishes or set the table to make the most of your time in the kitchen.
Substitute Ingredients For Pasta e Fagioli (Italian Pasta and Beans) Recipe
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable substitute for extra-virgin olive oil.
yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, as they have a similar flavor profile and can be used interchangeably in most recipes.
carrots - Substitute with parsnips: Parsnips can be used as a substitute for carrots, providing a slightly sweeter and nuttier flavor to the dish.
celery - Substitute with fennel: Fennel can be used as a substitute for celery, adding a subtle anise flavor and crisp texture to the dish.
fine sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for fine sea salt, providing a similar level of salinity to the dish.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a convenient alternative with a milder flavor.
crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used as a substitute for crushed tomatoes, providing a smoother texture and concentrated tomato flavor.
vegetable broth - Substitute with chicken broth: Chicken broth can be used as a substitute for vegetable broth, adding savory depth to the dish.
cannellini beans - Substitute with great northern beans: Great northern beans can be used as a substitute for cannellini beans, offering a similar creamy texture and mild flavor.
cavatelli - Substitute with orecchiette: Orecchiette can be used as a substitute for cavatelli, providing a similar small, ear-shaped pasta that holds sauce well.
tuscan kale - Substitute with swiss chard: Swiss chard can be used as a substitute for Tuscan kale, offering a slightly milder flavor and similar texture when cooked.
italian parsley - Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for Italian parsley, providing a similar fresh and herbaceous flavor to the dish.
fresh lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for fresh lemon juice, adding a tangy acidity to the dish.
Presenting Pasta e Fagioli in Style
Elevate the plating: Carefully arrange the pasta and beans in a shallow bowl, ensuring that each ingredient is visible and well-distributed. The presentation should be visually appealing and inviting.
Garnish with fresh herbs: Sprinkle the dish with finely chopped Italian parsley to add a pop of vibrant green color and a hint of fresh herbal aroma. This will enhance the overall aesthetic and provide a touch of elegance.
Drizzle with high-quality olive oil: Just before serving, drizzle a small amount of top-quality extra-virgin olive oil over the dish. This not only adds a luxurious sheen but also imparts a rich, fruity flavor that complements the earthy notes of the beans and pasta.
Serve with artisanal bread: Accompany the pasta and beans with a side of freshly baked, crusty Italian bread. This not only adds a delightful textural contrast but also allows guests to savor every last bit of the delicious broth.
Use elegant tableware: Select sophisticated, minimalistic tableware to showcase the dish. Opt for porcelain bowls or earthenware plates to create a refined and polished presentation.
Incorporate a touch of color: Consider adding a small amount of finely diced red bell pepper or a sprinkle of paprika to introduce a pop of color to the dish, creating a visually striking and appetizing appearance.
Add a finishing touch of citrus: Just before serving, grate a small amount of lemon zest over the pasta and beans. The bright, zesty flavor will provide a delightful contrast and elevate the overall taste experience.
Essential Kitchen Tools for Making Italian Pasta and Beans
- Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow cooking and simmering soups and stews.
- Blender: A kitchen appliance used to blend, puree, or emulsify food and other substances.
- Measuring cup: A container used to measure liquid or dry ingredients.
- Knife: A sharp-edged tool used for cutting or slicing ingredients.
- Cutting board: A durable board on which to place material for cutting.
- Saucepan: A deep cooking pan with a long handle, used for boiling or making sauces.
- Spatula: A broad, flat, flexible blade used to mix, spread, and lift ingredients.
- Soup ladle: A long-handled spoon with a deep bowl for serving soup.
- Tongs: A utensil with two movable arms that are joined at one end, used for picking up and holding things.
- Grater: A kitchen utensil with a surface covered with sharp-edged holes used to shred food into fine pieces.
Storing and Freezing Pasta e Fagioli for Later
Allow the italian pasta and beans soup to cool completely to room temperature before storing or freezing. This will prevent condensation from forming inside the container, which can lead to spoilage.
For storing in the refrigerator, transfer the cooled soup to an airtight container. It will keep well for up to 5 days in the fridge.
When ready to reheat, transfer the desired portion to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to thin out the soup if it has thickened during storage.
For freezing, transfer the cooled soup to freezer-safe containers or resealable bags. Be sure to leave some headspace at the top of the container to allow for expansion during freezing.
Label the containers or bags with the date and contents, and freeze for up to 3 months.
To reheat frozen soup, you can either thaw it overnight in the refrigerator or reheat it directly from frozen. Transfer the frozen soup to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to thin out the soup if it has thickened during freezing.
For best results, avoid repeatedly freezing and thawing the soup, as this can affect its texture and flavor. Instead, consider freezing the soup in individual portions so you can thaw and reheat only what you need.
How To Reheat Leftover Pasta e Fagioli
Stovetop: transfer the leftover italian pasta and beans to a saucepan or pot. Add a splash of vegetable broth or water to loosen the sauce and prevent the pasta from sticking. Heat over medium-low heat, stirring occasionally, until the soup is heated through and the pasta is tender. If the soup becomes too thick, add more liquid as needed.
Microwave: place the desired portion of leftover italian pasta and beans in a microwave-safe bowl. Add a small amount of vegetable broth or water to prevent the soup from drying out. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through and the pasta is tender.
Oven: preheat the oven to 350°F (175°C). transfer the leftover italian pasta and beans to an oven-safe dish, adding a small amount of vegetable broth or water to prevent the soup from drying out. Cover the dish with foil and place it in the preheated oven. bake for 15-20 minutes, or until the soup is heated through and the pasta is tender. Remove the foil for the last 5 minutes of baking to allow the top to brown slightly, if desired.
Slow cooker: transfer the leftover italian pasta and beans to a slow cooker. Add a small amount of vegetable broth or water to prevent the soup from drying out. Cover and cook on low heat for 1-2 hours, or until the soup is heated through and the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the slow cooker.
Regardless of the reheating method chosen, be sure to taste the italian pasta and beans before serving and adjust the seasoning as needed. You may find that the flavors have intensified during storage, so you might need to add a splash of lemon juice or a pinch of salt to brighten the flavors. If the pasta has absorbed too much liquid and become mushy, you can add more vegetable broth or water to achieve the desired consistency.
Is Making Pasta e Fagioli at Home Cost-Effective?
This Italian pasta and beans recipe is highly cost-effective for a household. The combination of affordable ingredients like cannellini beans, carrots, and pasta makes it budget-friendly. The recipe yields a large batch, providing several servings, which is ideal for a family of four. The total cost for the ingredients is approximately $15, making it an economical choice. The overall verdict rating for this recipe is 9 out of 10, considering its affordability, nutritional value, and delicious taste.
Is This Italian Dish Healthy or Unhealthy?
This Italian pasta and beans recipe is a nutritious and well-balanced dish. It contains a variety of vegetables, including onion, carrots, celery, garlic, and kale, which provide essential vitamins, minerals, and fiber. The cannellini beans are an excellent source of plant-based protein, while the whole-grain cavatelli pasta adds complex carbohydrates for sustained energy. The use of extra-virgin olive oil provides healthy monounsaturated fats, and the addition of herbs and spices like oregano, red pepper flakes, and parsley adds flavor without relying on excessive salt or unhealthy additives.
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Increase the proportion of vegetables to pasta, ensuring a higher intake of fiber, vitamins, and minerals
- Opt for a low-sodium vegetable broth to reduce the overall salt content of the dish
- Experiment with different types of greens, such as spinach or Swiss chard, to vary the nutrient profile
- Use whole-grain or legume-based pasta for added fiber and protein
- Incorporate additional herbs and spices, like basil or thyme, to boost flavor without increasing calorie content
- Serve with a side salad or roasted vegetables to create a more well-rounded meal
Editor's Opinion on This Classic Italian Dish
The Italian pasta and beans recipe is a delightful combination of hearty flavors and wholesome ingredients. The blend of aromatic vegetables, tender beans, and al dente pasta creates a comforting and satisfying dish. The use of fresh herbs and a touch of lemon juice adds a bright and refreshing element to the overall flavor profile. This recipe is a perfect balance of simplicity and depth, making it a versatile and nourishing option for any occasion. Whether enjoyed fresh or as leftovers, it promises to bring warmth and satisfaction to the table. Buon appetito!
Enhance Your Pasta e Fagioli (Italian Pasta and Beans) Recipe with These Unique Side Dishes:
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Why trust this Pasta e Fagioli (Italian Pasta and Beans) Recipe:
This recipe offers a delightful combination of Italian pasta and beans, creating a hearty and flavorful dish. The use of cannellini beans and Tuscan kale provides a rich source of nutrients and fiber, while the addition of crushed tomatoes and vegetable broth enhances the depth of flavor. The inclusion of fresh lemon juice and Italian parsley adds a refreshing and aromatic touch. With a balance of wholesome ingredients and traditional Italian flavors, this recipe is a trustworthy choice for a satisfying and nourishing meal.
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