Pasta Fagioli is like a warm, cozy bowl of deliciousness. It’s the ultimate Italian comfort food. This soup-like pasta is loaded with cannellini beans, pasta and a thick tomato base. I love the simplicity of this One Pot Pasta Fagioli. After the base of the soup has time to simmer, the pasta is cooked directly in the pot. The starchiness from the pasta adds the perfect amount of thickness. Believe me, you will be making this traditional Italian “stoup, ” (a word often used by Rachel Ray) over and over again during these cold weather months.
WHAT IS PASTA FAGIOLI?
Pasta Fagioli is a traditional Italian peasant dish. The ingredients to prepare this hearty soup are relatively inexpensive. Depending on the region, some Italians will prepare this as a thickened stew, while others enjoy as a brothy soup. Pancetta or bacon will often be used to flavor the fagioli. Alternatively, some preparations are vegetarian.
What kind of pasta to use in this One Pot Pasta Fagioli recipe?
This Pasta Fagioli recipe calls for the pasta to cook in the soup broth. So, it’s best to use a small pasta shape. Ditalini is a great choice. However, feel free to use elbow macaroni, or a mezze pasta of your choice.
Also, I have seen many One Pot Pasta Fagioli recipes use up pasta from the pantry. You know what I’m talking about. All of those nearly empty boxes we somehow hold on to. Break up the pasta and use in the fagioli! It’s a great way to use up pantry items.
OTHER INGREDIENTS TO MAKE ONE POT PASTA FAGIOLI
It’s likely you have all of the ingredients in your pantry and fridge to whip up this hearty Italian soup.
- vegetables (I loved using the combination of onions, carrots, celery and garlic) Chop them yourself, or use a food processor!
- cannellini beans (always a pantry staple in my house)
- crushed tomatoes (buy them already crushed, or crush whole tomatoes)
- chicken broth (just need a little over a cup)
- fresh herbs (rosemary and a bay leaf)
- good olive oil for garnish
- pancetta or bacon (skip if you want to prepare a vegetarian Pasta Fagioli)
Dried vs. Canned Beans
Dried beans can be used instead of canned. Using dried beans to make this Italian pasta soup will require a bit more prep as the beans should soak overnight in salt water. Alternatively, cook dried beans prior to incorporating them into the Pasta Fagioli.
Additionally, dried beans will require additional broth or water, and will take a bit longer to cook in the soup. So, once you add them to the pot, keep checking the liquid levels as they simmer. Add more, as needed.
As with canned, remove a ladle of the beans into a bowl and pulse to thicken the soup.
TIPS ON MAKING THE BEST PASTA FAGIOLI
Preparing a delicious and healthy Pasta Fagioli is so easy! It does, however, require time to prep the vegetables, and simmer to marry all of these delicious flavor elements. Honestly, this One Pot Pasta Fagioli can be on your dinner table in about an hour!
- prep the ingredients first (if using dried beans, allot time for soaking overnight)
- cannellini beans can be substituted with navy or great northern beans
- dried herbs can be used instead of fresh (cut the amount in half if using dried)
- water can replace the broth
- adding a Parmesan rind to the broth will enhance the flavor, but is not necessary
- fresh spinach, escarole or other leafy greens are also great additions and should be added at the end
Can One Pot Pasta Fagioli be made in a crock pot or Instant Pot?
Yes. However, I would not really recommend either as the consistency of the Fagioli will be quite different than preparing on the stove top.
STORING PASTA FAGIOLI
This yummy Italian soup will last up to 4 days in the fridge. Reheat on the stovetop or microwave. The pasta will soak up a majority of the broth as its stored. So, add a touch of liquid as you are reheating for a soup-like texture. Honestly, my Husband loved how thick it was the following day!
This pasta soup can be frozen. However, the pasta and beans will become a bit mushy. Store up to 2 months in the freezer!Print
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