Pasta e Fagioli Soup
Pasta e Fagioli – A hearty Italian soup that’s super easy to make! It’s got a secret ingredient that’ll blow your mind. Trust me, you’ll love it!
Why You’ll Love This Recipe
This easy soup is made with ingredients you probably already have. The secret flavor booster is a small piece of Parmesan rind! Simmer it with the soup for a rich, cheesy taste.
Here’s What You Need
All you need to make delicious Italian soup recipe are some pantry staples and fresh vegetables.
- onion – Use yellow onion for this soup recipe. May substitute red onion, or Italian cipollini.
- potatoes – We use Russet potatoes for this recipe. Any yellow, white, or red potato will work fine, as well.
- cannellini beans – Use canned or dried beans. Good substitutes are cranberry, great northern, or kidney beans. Note: Soak dried beans overnight in water before you use them.
- beef broth – Some Pasta e Fagioli recipes use a piece of prosciutto rind, or ground beef to add flavor. I prefer beef broth, as I do not like to run into pieces of meat in this soup.
- parmesan rind – This is the special flavor enhancer of this tasty soup.
- Freshly Grated Parmigiano-Reggiano – Always adds the perfect finishing touch. Buy the highest quality Parmigiano-Reggiano you can find from your local grocery store or Italian grocer. Authentic Parmigiano-Reggiano is imported from Italy and has its name stamped name on the rind.
See the recipe card for full information on ingredients and quantities.
How to Make Pasta e Fagioli
Building the Flavor Base
Step 1. Sweat Onion and Garlic. Cook onions and garlic in olive oil until they’re soft.
Step 2. Add carrots, celery, and potatoes, and cook for 10 minutes.
Step 3. Toss in diced tomatoes, beans, cold water, beef broth, salt, and pepper.
Simmer
Step 4. Bring to a boil, then reduce heat. Add a Parmesan rind and simmer for 45-60 minutes.
Step 5. Blend (kind of): Remove the rind and partially blend the soup with an immersion blender .
Add the Pasta
Step 6. Bring back to a boil and add uncooked pasta. Cook for about 10 minutes.
The Finish
Step 7. Finishing Touches. Turn off heat, add butter and Parmesan cheese, and stir until melted.
Step 8. Serve. Drizzle with olive oil and sprinkle with more Parmesan. Enjoy!
Recipe Tips
- Using Dried Beans – If using dried beans, make sure you soak them overnight in unsalted water. Cover the dried beans enough water (about 2 inches above the beans) to keep the beans covered once they expand in the water. Drain them in a colander the next day. Measure out 1 cup of soaked beans for use in this recipe.
- Meatless, or Vegetarian Option – For a vegetarian version, simply swap the beef broth with vegetable broth.
- Parmesan Rind – Parmesan Rind adds a savory depth of flavor that is just incredibly tasty.
- Add more water or broth if necessary – Sometimes, evaporation during the cooking process or absorption of the liquid by the pasta causes the soup to become too thick. Just add a little more water or broth if this happens.
