If you’re craving a comforting bowl of hearty soup, look no further than this delightful Pasta e Fagioli recipe! Packed with flavor and textures, this dish is akin to a warm hug on a cold day. Whether you enjoy it as a meal on its own or with a slice of crusty bread, it’s sure to satisfy. Here’s how to recreate this Italian classic!
Pasta e Fagioli Soup
This version of Pasta e Fagioli is better than what you might find at Olive Garden—trust me! The combination of tender pasta, creamy beans, and rich broth creates an irresistible fusion of flavors.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 pound ground beef or Italian sausage
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables soften.
- Add the minced garlic and ground beef (or sausage) to the pot, cooking until browned. Drain the excess fat if necessary.
- Stir in the diced tomatoes (with their juice), chicken broth, and beans. Bring to a gentle boil.
- Add the pasta and oregano, stirring well. Reduce heat to a simmer and cook for 10-12 minutes, or until the pasta is tender.
- Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Enjoy your bowl of Pasta e Fagioli! It’s the perfect dish for sharing with family and friends or enjoying on your own while curled up with a good book. Consider pairing it with some good Italian bread for a complete experience. Buon appetito!
source: www.cookingclassy.com
