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:
- Use vegetable broth instead of chicken broth.
- Incorporate umami-rich ingredients like miso or nutritional yeast.
- 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:
- Increase the amount of pasta; use up to 1.5 cups.
- Add vegetables like spinach or kale for extra nutrition.
- Incorporate vegan sausage or tempeh for added protein.
- 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.