Pasta Fagioli or as it sometimes called Pasta “Fazool” is an Italian style peasant soup which includes two inexpensive ingredients pasta and beans. You just need to add a few readily available ingredients and you have a delicious, healthy and satisfying soup.
What I love about this soup is it is forgiving. A little less of this, a little more of that, it’s all good. A
key ingredient for complexity and depth of flavor is to add a small piece of Parmesan to the simmering stock (A wedge of Parmesan lasts forever wrapped properly in the refrigerator).
I have made this soup with a variety of ingredients over the years and have never been disappointed. The recipe below is a great foundation for a wonderful soup. Don’t hesitate to experiment. Add a little pancetta, roasted chicken or green it up with spinach or kale. Either way, you are going to love it.
This is a great weeknight soup easily prepared and served in under 30 minutes. You can prepare a batch for freezing, serving a crowd or enough for a table of two.
3 Tablespoons Olive Oil
3 garlic cloves, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
14-ounces chopped, crushed or pureed tomatoes
1 queart chicken stock
2- 14 ounce cans Cannellini beans, rinsed and drained
Parmesan rind (optional)
1-1/2 cups small pasta
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat olive oil in a medium (6-quart) Dutch oven. Add onion, celery, and carrots. Cook until almost soft. Add the garlic and cook an additional minute. Add basil and oregano.
Add stock: add beans, Parmesan rind, and tomatoes. Bring to a simmer (about 15 minutes).
Add pasta. Season with salt and pepper. Cook until pasta is al dente (about 10 minutes).
Add a grating of Parmesan cheese to each bowl and chopped parsley.
Serve and enjoy!