Transport yourself to Nonna Mary's kitchen with this heartwarming Pasta e Fagioli. This classic Italian soup is the epitome of comfort food, perfect for a chilly day. With its rich broth, tender beans, and al dente pasta, every spoonful is a taste of tradition.
Ingredients
- 3 carrots, diced
- 1 celery stalk, diced
- 2 potatoes, peeled and diced
- 4 tomatoes, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ bag of dried white beans (like cannellini or Great Northern), soaked overnight or quick-soaked
- 6 cups water (plus more if needed)
- 1 bag conchiglie pasta (or any small pasta shape)
- 6 fresh basil leaves, for garnish
- A handful of fresh parsley, chopped
- Salt, to taste
- Hot chili flakes, for a spicy kick
- Freshly grated Parmesan cheese, for serving
Instructions
- Drain the soaked beans and transfer them to a large pot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, stirring occasionally, until the beans are tender. Reserve the cooking water.
- In a large soup pot, heat the olive oil over medium heat. Add the garlic, carrots, celery, and potatoes. Sauté for 7–10 minutes, stirring occasionally, until the vegetables soften and the garlic is fragrant. Add a pinch of salt to enhance the flavours.
- Add the diced tomatoes to the pot and stir. Let them cook down for a few minutes until they release their juices.
- Once the beans are tender, add them to the pot along with a few ladles of their cooking water. Stir to combine, adding more bean water if needed to achieve the desired consistency.
- Add the chopped parsley for a burst of fresh flavour.
- Meanwhile, cook the pasta in salted boiling water until it is al dente. Drain and add the pasta directly to the pot with the beans and vegetables.
- Stir everything together and let it simmer for another 5 minutes, allowing the flavours to meld.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese, a few basil leaves, and a pinch of chili flakes for heat. Drizzle with a little extra olive oil and enjoy!
