Pasta e Fagioli is a heartwarming Italian classic that blends the comforting textures of pasta and beans with aromatic herbs. It's a simple, one-pot meal that thrives on pantry staples, making it perfect for any time of the year.
The backbone of this dish is the flavorful combination of olive oil, onion, garlic, celery, and carrots. Together, they create a fragrant base that enhances the whole soup. Dried oregano and basil add an Italian flair, while salt and black pepper season the soup perfectly. Diced tomatoes and tomato sauce bring a tangy depth, and vegetable broth ties everything together with its savory notes.
For protein and heartiness, cannellini beans and red kidney beans are the stars, adding creamy textures. Ditalini pasta is the perfect choice for this soup, as it cooks quickly and absorbs the flavors perfectly. Finally, a sprinkle of Parmesan cheese and fresh parsley at the end can elevate the dish with a touch of freshness and umami.
This soup pairs wonderfully with a slice of crusty bread or a side salad. A glass of chilled white wine can complement its flavors beautifully, making for a cozy meal.
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots. Sauté them until they soften and the onion becomes translucent, which should take about 5 minutes.
Now, stir in the oregano, basil, salt, and black pepper. Let them cook for a minute to release their aromatic flavors.
Add the diced tomatoes, tomato sauce, and vegetable broth to the pot. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Next, stir in the cannellini beans, kidney beans, and ditalini pasta. Continue to simmer the soup until the pasta is al dente, about 10 minutes.
Finally, taste the soup and adjust the seasoning if necessary. Serve it hot, and don't forget to garnish with Parmesan cheese and parsley if you're using them.
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