Best Pasta Fagioli Recipe – How to Make Pasta Fagioli

the pioneer woman's pasta fagioli recipe

Will Dickey

If you need consolation foods, quit suitable there! Pasta fagioli has occur to the rescue. Of all the most satisfying soup recipes, this Italian soup (pronounced “pasta fah-jolie”) is a scrumptious and simple standout. It receives a thickened richness from its star component of canned white beans and is chock-whole of greens, together with carrots, tomatoes, and kale. This hearty soup is quickly produced vegetarian, but you are going to by no means overlook the meat! Just be sure to provide with a good deal of buttery garlic bread!

What is pasta fagioli?

A delectable cross between pasta and soup, pasta fagioli is a classic Italian soup that is historically thickened with cooked white beans. In Italian, it is identified as pasta e fagioli, which interprets to “pasta and beans.”

What’s the variance amongst pasta fagioli and minestrone?

Pasta fagioli and minestrone are both Italian soups with identical flavors that make use of whatever vegetables you have on hand. The primary variation is the beans in the pasta fagioli—they’re generally blended or mashed, which success in a thicker soup than minestrone, which is usually really brothy.

Whats vital for earning pasta fagioli?

A excellent cooking pot and loads of canned beans are need to-haves for pasta fagioli—everything else can be substituted with what you have on hand. If you want to make it vegetarian, use vegetable broth alternatively of rooster. Did your practical partner obtain the improper canned tomatoes at the sector? No problem—you can use crushed tomatoes or even diced clean tomatoes. Will not have ditalini pasta? Use smaller elbows, shells, or even bowties! Will not like kale? Use spinach, or depart out the greens completely.

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celery stalks, thinly sliced


salt, as well as further to style


ground black pepper


crimson pepper flakes (optional)


garlic cloves, finely chopped


decreased-sodium hen broth


15-oz. can diced fire roasted tomatoes


15-oz. cans white beans (cannellini or great Northern), drained and rinsed

Parmesan cheese, for topping

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  1. Heat the olive oil in a big pot about medium warmth. Increase the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and pink pepper flakes. Prepare dinner, stirring occasionally, till the veggies have just softened, about 7 minutes. Include the garlic prepare dinner, stirring typically, about 2 minutes extra.
  2. Include the broth and undrained tomatoes stir to launch any browned bits from the bottom of the pot. Enhance the heat to medium-superior and carry to a boil. Include fifty percent of the beans to a bowl mash with a fork and stir into the soup. Include the remaining beans and the pasta to the pot cut down heat to medium. Simmer, stirring occasionally to stop sticking, for 10 minutes. Stir in the kale and cook dinner right up until the pasta is tender, about 5 minutes far more. Take out from the heat.
  3. Zest the lemon, then reduce it in fifty percent. Squeeze one lemon 50 % into the soup. Incorporate 1 teaspoon of the zest and stir to merge. Taste and include more lemon juice or salt as wished-for. Leading servings with Parmesan cheese.

To make this soup totally vegetarian, use vegetable broth in its place of chicken broth. To bulk it up for the meat fans in your family, stir in 2 cups cubed rotisserie rooster just just before serving.

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