The Best Pasta e Fagioli
The Best Pasta e Fagioli
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup yellow onion, diced
- 1/2 teaspoon kosher salt, or to taste
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 4 cans cannellini beans, 1 drained, 3 drained and rinsed
- 6 cups chicken broth
- 6 fresh sage leaves, tied into a bundle
- 1 cup small soup pasta, such as ditalini
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 fresh sage leaf, for garnish
- as needed olive oil, for drizzling
- as needed crusty bread, preferably sesame-crusted
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots and onions, along with the kosher salt. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 2
Squeeze the tomato paste into the pot and stir it into the vegetables. Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 3
While the vegetables are cooking, prepare the blended beans. Take 1 can of cannellini beans (drained) and place them in a tall container with 1/4 cup of their reserved liquid or water. Use an immersion blender to blend until completely smooth and creamy. Alternatively, use a regular blender.
⏱️ 5 min
- 4
Pour the blended bean mixture into the pot with the sautéed vegetables and stir well to combine. Add the chicken broth and bring the mixture to a gentle simmer. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Remove the lid. Add the remaining 3 cans of drained and rinsed cannellini beans, the tied bundle of fresh sage leaves, and the small soup pasta to the pot. Stir everything together.
⏱️ 2 min
- 6
Continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
⏱️ 10 min
- 7
Remove the sage bundle from the soup. Stir in the freshly grated Parmesan cheese and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min
- 8
Ladle the hearty Pasta e Fagioli into bowls. Garnish each serving with a fresh sage leaf, a sprinkle of additional grated Parmesan cheese, and a drizzle of olive oil. Serve immediately with crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Pasta e Fagioli
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup yellow onion, diced
- 1/2 teaspoon kosher salt, or to taste
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 4 cans cannellini beans, 1 drained, 3 drained and rinsed
- 6 cups chicken broth
- 6 fresh sage leaves, tied into a bundle
- 1 cup small soup pasta, such as ditalini
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 fresh sage leaf, for garnish
- as needed olive oil, for drizzling
- as needed crusty bread, preferably sesame-crusted
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots and onions, along with the kosher salt. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 2
Squeeze the tomato paste into the pot and stir it into the vegetables. Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 3
While the vegetables are cooking, prepare the blended beans. Take 1 can of cannellini beans (drained) and place them in a tall container with 1/4 cup of their reserved liquid or water. Use an immersion blender to blend until completely smooth and creamy. Alternatively, use a regular blender.
⏱️ 5 min - 4
Pour the blended bean mixture into the pot with the sautéed vegetables and stir well to combine. Add the chicken broth and bring the mixture to a gentle simmer. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Remove the lid. Add the remaining 3 cans of drained and rinsed cannellini beans, the tied bundle of fresh sage leaves, and the small soup pasta to the pot. Stir everything together.
⏱️ 2 min - 6
Continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
⏱️ 10 min - 7
Remove the sage bundle from the soup. Stir in the freshly grated Parmesan cheese and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min - 8
Ladle the hearty Pasta e Fagioli into bowls. Garnish each serving with a fresh sage leaf, a sprinkle of additional grated Parmesan cheese, and a drizzle of olive oil. Serve immediately with crusty bread.
⏱️ 2 min