Pasta e Fagioli
Try this Pasta e Fagioli recipe, or contribute your own.
Try this Pasta e Fagioli recipe, or contribute your own.
- salt and freshly ground black pepper
- 3 garlic cloves minced
- 1 tbsp extra virgin olive oil
- 1/2 small white onion chopped
- 1 tsp crushed red pepper flakes (or more for extra kick)
- 3-4 fresh whole rosemary sprigs
- 1 (28 oz.) regular plain tomato sauce
- 1/2 cup chopped fresh parsley leaves
- 2 (15 oz.) cans cannellini beans rinsed and drained
- 1/2 lb ditalini pasta
- 2 cups spinach (i used baby spinach)
- Carbohydrate 132.294272052127 g
- Cholesterol 165.56121505 mg
- Fat 11.986472255203 g
- Fiber 1.78719999445844 g
- Protein 27.5109285242633 g
- Saturated Fat 1.69734548683392 g
- Serving Size 1 1 recipe (314g)
- Sodium 2404.53000811439 mg
- Sugar 130.507072057668 g
- Trans Fat 1.99209504421142 g
- Calories 749 calories
Step-by-step
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and a pinch each of salt, pepper, and crushed red pepper flakes.
- Sauté for about 5 minutes, until onion is translucent and soft.
- Add in the garlic and rosemary and cook for 30 seconds, taking care not to burn the herbs or garlic.
- Add the tomato sauce, parsley, and beans.
- Reduce heat to low and simmer for 1 hour.
- Bring a large pot of salted water to boil over high heat.
- Add the ditalini pasta and cook until al dente, reserving 3 cups pasta water.
- Before serving, remove the rosemary stems, add the cooked pasta to the tomato and bean sauce, and thin with the reserved pasta water. You will probably not use all 3 cups. Add ½ cup at a time, stir, and add more if need be.
- Thin the tomato sauce until it resembles a soup broth.
- Stir in the spinach until wilted.
- This tastes even better the next day. If you have leftovers, add a little more pasta water before refrigerating.
Pasta e Fagioli: A Simple Weeknight Delight
As a busy working mom, I’m always on the lookout for quick, easy, and delicious meals that the whole family will enjoy. Pasta e Fagioli fits the bill perfectly. This hearty Italian soup is packed with flavor, incredibly satisfying, and surprisingly simple to make. It’s the kind of recipe that feels both comforting and sophisticated, perfect for a weeknight dinner or a casual weekend lunch.
What I love most about this recipe is its versatility. Feel free to adjust the ingredients to your liking. Don’t have cannellini beans? Use another type of white bean, like great northern or navy beans. No fresh rosemary? Dried rosemary will work just fine, though you might want to reduce the amount slightly. The beauty of this recipe lies in its adaptability; it’s a blank canvas for your culinary creativity.
The process is straightforward and requires minimal effort. While the soup simmers, you can easily tackle other tasks – like prepping lunchboxes for the kids or catching up on emails. The aroma that wafts through your kitchen while the soup simmers is irresistible, promising a warm and flavorful meal. I often find myself sneaking a spoonful or two while it’s cooking!
One of the best things about Pasta e Fagioli is that it gets even better the next day. The flavors meld together beautifully overnight, creating an even richer and more complex taste. It’s the perfect make-ahead meal for busy weeknights. Just reheat a portion and enjoy a delicious and nutritious dinner without the fuss.
Beyond the convenience and deliciousness, this recipe is also incredibly budget-friendly. The ingredients are readily available and relatively inexpensive, making it a perfect choice for families looking for a tasty and affordable meal. It’s a recipe that stretches your food budget without sacrificing flavor or quality.
This Pasta e Fagioli is more than just a meal; it's a comforting hug in a bowl. It’s a taste of Italy in your kitchen, a culinary escape from the everyday hustle and bustle. It’s a recipe that I reach for again and again, a reliable friend in the world of meal planning. Give it a try; I think you'll fall in love with it too.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add some greens: A handful of chopped spinach or kale adds extra nutrients and vibrant color.
- Boost the flavor: A bay leaf added to the soup while simmering adds depth of flavor.
- Make it creamy: Stir in a dollop of heavy cream or crème fraîche before serving for a richer, creamier soup.
- Vegetarian/Vegan adaptation: Use vegetable broth instead of chicken broth to make it suitable for vegetarian diets. For a vegan adaptation, make sure your tomato sauce and any other additions are vegan-friendly.
This recipe is truly a keeper – simple, delicious, and adaptable to suit your tastes and preferences. So, gather your ingredients, put on some relaxing music, and enjoy the process of creating this delightful and satisfying meal. You deserve it!
