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Directions
1. Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.
2. Add the Broth and Tomatoes
Pour in the chicken broth and add the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.
3. Add the Beans
Stir in the cannellini beans and kidney beans. Allow the soup to simmer for about 10–15 minutes to let the flavors meld together.
4. Cook the Pasta
While the soup is simmering, bring a small pot of salted water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
5. Combine the Pasta and Soup
Once the soup has simmered and the vegetables are tender, stir in the cooked pasta. If you’re adding fresh spinach or kale, stir it into the soup at this point and let it wilt. Taste and season with salt and pepper as needed.
6. Serve
Ladle the soup into bowls and garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Serve with crusty bread on the side for dipping.
Tips & Variations
- Pasta Cooking Tip: Cook the pasta separately and add it to the soup just before serving to prevent it from absorbing too much broth and becoming mushy.
- Vegetarian Version: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Protein Boost: Add diced cooked sausage or pancetta for extra flavor and protein.
- Thicker Soup: If you prefer a thicker consistency, mash some of the beans before adding them to the soup to create a creamier base.
- Gluten-Free Option: Use gluten-free pasta if needed.
How to Store and Reheat
Storing: Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, store the pasta separately from the soup to prevent it from soaking up too much liquid.
Freezing: Pasta Fagioli freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stove over medium heat until warmed through. If the soup has thickened too much, add a splash of broth or water to loosen it up.
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