Pasta e Fagioli Soup Recipe

Pasta e Fagioli, or Pasta Fazool, is a beloved Italian soup that combines pasta and beans in a rich, flavorful broth. This enhanced recipe focuses on depth of flavor and texture, while also being adaptable for various dietary preferences.

Ingredients

• Olive Oil: 2 tablespoons
• Onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 4 cloves, minced
• Tomato Paste: 2 tablespoons
• Canned Diced Tomatoes: 1 (28-ounce) can (with juices)
• Cannellini Beans: 2 (15-ounce) cans, rinsed and drained
• Vegetable Broth: 5 cups (low sodium)
• Fresh Oregano: 1 tablespoon, chopped (or 1 teaspoon dried)
• Fresh Thyme: 1 tablespoon, chopped (or 1 teaspoon dried)
• Bay Leaf: 1
• Small Pasta (like Ditalini): 1 cup
• Nutritional Yeast: ¼ cup (for creaminess and flavor)
• Salt and Pepper: to taste
• Red Pepper Flakes: to taste (optional)
• Vegan Parmesan Cheese: for serving

Instructions

Sauté Vegetables:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until softened.
• Stir in the minced garlic and cook for another minute until fragrant.

Incorporate Tomato Products:

• Push the vegetables to one side of the pot and add the tomato paste. Cook for about a minute to enhance its flavor.
• Stir in the canned diced tomatoes (with juices), cannellini beans, vegetable broth, oregano, thyme, and bay leaf.

Simmer the Soup:

• Bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes to allow flavors to meld.

Cook the Pasta:

• While the soup simmers, cook the ditalini pasta separately according to package instructions until al dente. Drain and set aside.

Blend for Creaminess:

• Remove a portion of the soup (about 1–2 cups) and blend until smooth using an immersion blender or regular blender.
• Return blended soup to the pot and stir in nutritional yeast for added creaminess.

Combine and Serve:

• Stir in the cooked pasta; season with salt, pepper, and red pepper flakes.
• Serve hot with a sprinkle of vegan Parmesan cheese on top.

Regional Differences in Pasta e Fagioli

Pasta e Fagioli varies across Italy:

• Bologna: Known for its rich flavor profile, Bolognese versions often include pancetta or sausage for depth. The dish may also feature borlotti beans instead of cannellini.
• Naples: Typically lighter with a focus on fresh tomatoes and herbs; sometimes includes a splash of olive oil at the end for richness.
• Venice: Uses local beans like Lamon beans; often includes more vegetables and has a thicker consistency.

Making a Flavorful Vegetarian Version

To create a vegetarian version that’s just as flavorful:

1. Use vegetable broth instead of chicken broth.
2. Incorporate umami-rich ingredients like miso or nutritional yeast.
3. Add more herbs like basil or parsley for freshness.

Substitutes for Pancetta

If you want to replace pancetta in your Pasta e Fagioli:

• Smoked Paprika: Adds smokiness without meat.
• Coconut Bacon: Provides a crispy texture with a smoky flavor.
• Mushrooms: Sautéed mushrooms can add depth and umami.

Alternative Beans

You can use various types of beans besides cannellini:

• Borlotti Beans: Traditional in some regions; they have a creamy texture.
• Pinto Beans or Kidney Beans: Both work well and provide good flavor.
• Chickpeas: Offer a different texture but are equally nutritious.

Making Pasta e Fagioli More Substantial

To make Pasta e Fagioli more substantial for a main meal:

1. Increase the amount of pasta; use up to 1.5 cups.
2. Add vegetables like spinach or kale for extra nutrition.
3. Incorporate vegan sausage or tempeh for added protein.
4. Serve with crusty bread or garlic bread on the side.

This enhanced recipe for Pasta e Fagioli is not only comforting but also customizable to suit your tastes! Enjoy this hearty soup as a fulfilling meal any time of year.