Sure! Here’s a detailed article about Pasta e Fagioli, including its history, ingredients, step-by-step instructions, variations, and tips for making it perfect.

Pasta e Fagioli – The Ultimate Italian Comfort Soup

Few dishes represent the heart of Italian home cooking like Pasta e Fagioli (pronounced pah-stah eh fah-JOH-lee). This hearty, rustic soup, made with pasta and beans, is a staple in Italian households, often passed down through generations. While it started as a simple peasant dish, it has become a beloved comfort food worldwide.

The History of Pasta e Fagioli

Originally from central and southern Italy, Pasta e Fagioli was a classic example of cucina povera (Italian peasant cuisine). It was designed to be affordable, filling, and nutritious, using inexpensive yet wholesome ingredients like beans, pasta, and broth. Over time, regional variations developed, with some versions using tomato-based broths, while others remain white (without tomatoes).

In the United States, the dish became popular through Italian immigrants, and it has even inspired a famous line in Frank Sinatra’s song That’s Amore:
“When the stars make you drool just like pasta fazool…”
(Pasta fazool comes from the Neapolitan dialect word fasule for beans.)

Now, let’s dive into how to make this delicious, heartwarming dish at home!

Ingredients for a Classic Pasta e Fagioli

The beauty of Pasta e Fagioli lies in its simplicity and versatility. Here’s what you’ll need:

Base Ingredients:

Olive oil – for sautéing and adding rich flavor.
Ground beef or Italian sausage (optional) – adds depth but can be omitted for a vegetarian version.
Onion, carrots, and celery – the aromatic trio known as soffritto, which builds a flavorful base.
Garlic – enhances the savory taste.
Tomatoes – diced tomatoes and tomato sauce for a rich broth (skip for a white version).
Broth – beef, chicken, or vegetable broth for depth.

Spices & Seasonings:

Oregano, basil, and thyme – classic Italian herbs for seasoning.
Salt & pepper – to enhance flavors.
Crushed red pepper flakes (optional) – for a hint of spice.

Key Components:

Beans – traditionally a mix of kidney beans and cannellini beans, but you can use any kind.
Pasta – ditalini (small tube pasta) is traditional, but any small pasta works.

For Garnish:

Fresh parsley – adds a fresh, vibrant touch.
Grated Parmesan or Pecorino Romano – for extra umami flavor.
Drizzle of olive oil – enhances richness.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium heat.
Add onions, carrots, and celery, and cook for about 5 minutes, until softened.
Stir in garlic and cook for 30 seconds until fragrant.

2. Brown the Meat (If Using)

Add ground beef or Italian sausage and cook until browned, breaking it apart.
Drain excess grease if necessary.

3. Add the Liquids & Seasonings

Pour in diced tomatoes, tomato sauce, and broth.
Stir in oregano, basil, thyme, salt, pepper, and red pepper flakes.
Bring the soup to a gentle simmer and let it cook for 15-20 minutes to develop flavor.

4. Add the Beans

Stir in kidney beans and cannellini beans (drained and rinsed).
Simmer for another 10 minutes.

5. Cook the Pasta Separately

In a separate pot, boil the pasta until just al dente (about 1-2 minutes less than package instructions).
Drain and set aside.
Tip: Cooking pasta separately prevents it from absorbing too much broth.

6. Assemble & Serve

Stir cooked pasta into the soup right before serving.
Garnish with fresh parsley and grated Parmesan cheese.
Drizzle with extra virgin olive oil for added richness.

Variations & Substitutions

Vegetarian/Vegan – Skip the meat and use vegetable broth. Add extra beans or veggies like zucchini and spinach.
Gluten-Free – Swap regular pasta for gluten-free pasta or even rice.
White Pasta e Fagioli – Omit tomatoes and use only broth for a lighter, creamier version.
Spicy Version – Add extra red pepper flakes or use spicy Italian sausage.

PREPARATION