Pasta e Fagioli, a humble yet hearty Italian soup, is a comforting classic that's perfect for a chilly evening or a light yet satisfying lunch. This simple yet deeply flavorful dish, featuring pasta and beans in a rich broth, is surprisingly easy to make, even for novice cooks. Its versatility allows for variations depending on your pantry staples and personal preferences, making it a true weeknight winner. The beauty lies in its simplicity; a few readily available ingredients come together to create a bowl of pure culinary comfort. This recipe, inspired by the legendary Jacques Pépin, emphasizes fresh, high-quality ingredients to achieve maximum flavor.
Forget complicated techniques and lengthy ingredient lists. This version of Pasta e Fagioli focuses on highlighting the natural flavors of the beans and pasta, creating a satisfying and authentic taste. Ready to experience the magic of this timeless Italian comfort food? Let's dive into the step-by-step process and create a delicious bowl of Pasta e Fagioli together.
Tools Needed
- Large pot
- Cutting board
- Knife
Ingredients
- Olive oil: a couple of tablespoons
- Pancetta (unsmoked bacon): 3/4 cup
- Onion: 1 whole
- Garlic: 3 cloves
- Garlic powder: 1 tablespoon
- Chicken stock: 1 1/2 cups
- Diced tomatoes: 1 1/2 cups
- Tomato puree: null
- Salt: at least 1/2 teaspoon
- Ground pepper: at least 1/2 teaspoon
- Cannellini beans: 1 (about 1 pound), drained
- Beans juice: some
- Ditalini pasta: 1 cup (about 4 oz)
- Butter: 1 tablespoon
- Fresh parsley or chives: a couple of tablespoons
- Pecorino Romano cheese: null
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build the Base
- Sauté pancetta in olive oil until browned.
- Add chopped onion and garlic, and saute for 2-3 minutes.
- Stir in garlic powder.
- Add chicken stock, diced tomatoes, and tomato puree. Season with salt and pepper.
Step 2. Simmer and Cook the Beans and Pasta
- Add drained cannellini beans and some of the bean juice.
- Bring to a boil.
- Add pasta and cook until al dente, about 20 minutes, covered.
Step 3. Finish and Season
- Stir in butter, parsley or chives.
- Taste and adjust seasoning.
Step 4. Serve
- Serve with grated Pecorino Romano cheese.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Cover the pasta while cooking to prevent excessive liquid evaporation.
Nutrition
- N/A
FAQs
1. Can I use canned beans instead of dried beans?
Yes! Canned beans are a great time-saver. Just be sure to rinse them well before adding them to the soup.
2. What kind of pasta is best for Pasta e Fagioli?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best. They cook quickly and are perfect for absorbing the flavorful broth.
3. Can I add other vegetables to this recipe?
Absolutely! Carrots, celery, zucchini, or spinach are all delicious additions. Add them with the onions and garlic.
Enjoy your bowl of homemade Pasta e Fagioli – a testament to the beauty of simple, fresh ingredients. This recipe is a perfect example of how a few humble components can create a truly satisfying and delicious meal. Buon appetito!