Easy Pasta e Fagioli

Hey there! So, you’re in the mood for something cozy, easy, and accidentally impressive, huh? Well, look no further than this Easy Pasta e Fagioli. It’s soup, it’s pasta, it’s practically a hug in a bowl. Imagine a rainy day, and you can’t decide between pasta or soup — this beauty answers that culinary dilemma. Plus, it’s like you’ve been transported to a little family trattoria somewhere in Italy without leaving your kitchen. Trust me, it’s worth trying.

So, let me tell you about how this dish stole the heart of my household. My partner craves this one on those “too tired to cook anything fancy” evenings. It’s the meal that keeps returning because, let’s face it, who doesn’t love a dish that requires minimal brainpower and still impresses everyone at the table? I discovered this gem during an impromptu trip to a grandma-owned grocery store, and now it has a comfy spot in our weekly dinner rotation — like a nosy neighbor you actually enjoy having around.

Why You’ll Love This Easy Pasta e Fagioli

1. It’s comfort food without the fuss: You’ll look forward to your bowls of edible warmth.
2. Two words: One pot. Because nobody loves doing dishes.
3. Costs less than that unused gym membership.
4. Kid-approved: for those tiny critics in your home.
5. Great for impromptu gatherings — seriously leaves your friends asking for the recipe.

How to Make It

Alright, grab your favorite giant pot. You’re basically going to throw a pantry party. Start by sautéing some onions, garlic — basically, let your nose guide you here. Feel free to make onion tears; no one here to judge. Toss in diced tomatoes like you’re performing a carnival trick, and watch the magic begin as they mingle.

Next, beans, my friend. I mean, it’s not Pasta e Fagioli without ‘em. Now, while that’s heating up, sneak a few nibbles for quality control. Add broth and let everything simmer like you’re in a slow-motion cooking show. Last, chuck in your pasta. Any smallish, cute pasta will do. Let it cook, soak, and thrive until everything’s beautifully blended. Salt and pepper? Your call. But let’s be honest, seasoning is love, so don’t skimp.

Ingredient Notes

– Onion: The aromatic hero. Sauté until you reconsider all other veggies.
– Garlic: Like a little black dress, timeless and necessary. Double if you’re feeling mugged by the week.
– Diced Tomatoes: These tomatoes will remind you why fruit belongs in the savory section sometimes. Don’t skip.

Recipe Steps:

1. Sauté onions and garlic in a large pot until fragrant.
2. Add diced tomatoes and let it simmer.
3. Mix in canned beans, making sure to stir like your favorite Italian grandma.
4. Pour in broth and let it simmer.
5. Add pasta and cook until tender.
6. Season with salt and pepper to taste.

What to Serve It With

Tips & Mistakes

– Don’t rush that simmer. Your soup needs to contemplate its life choices and develop those flavors.

Storage Tips

In the rare event of leftovers, store them in an airtight container in the fridge. When you eat it cold — you didn’t hear it from me, but cold soup breakfast is underrated. Reheat gently, and add a splash of broth to revive it.

Variations and Substitutions

Okay, let’s get creative. Got kale or spinach? Chuck it in for some greens. No beans? Corn or chickpeas work in a pinch. If tomatoes and you are on a break, roasted peppers can fill that void. Use your noodle of choice and embrace imperfection — cooking should be fun, after all.

Frequently Asked Questions

Easy Pasta e Fagioli

A hearty and comforting Italian classic combining pasta, beans, and vegetables in a savory broth.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups cannellini beans cooked or canned, drained and rinsed
• ▢ 2 cups ditalini pasta
• ▢ 1 cup carrots chopped
• ▢ 1 cup celery chopped
• ▢ 1 cup onion finely chopped
• ▢ 4 cups vegetable broth
• ▢ 1 cup diced tomatoes canned
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ 0.5 teaspoons dried thyme
• ▢ 0.25 teaspoons red pepper flakes optional
• ▢ 1.5 cups spinach fresh
• ▢ 0.5 teaspoons salt to taste
• ▢ 0.25 teaspoons black pepper freshly ground

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat.
• Add chopped onions, carrots, and celery; sauté until soft, about 5-7 minutes.
• Stir in minced garlic, dried thyme, and red pepper flakes; cook for 1 more minute.
• Add vegetable broth, diced tomatoes, and cannellini beans; bring to a boil.
• Lower heat to a simmer and cook for 15 minutes to blend flavors.
• Add ditalini pasta and cook until al dente, about 10 minutes.
• Stir in fresh spinach, salt, and black pepper; cook until spinach wilts.
• Serve hot with grated Parmesan cheese if desired.

Notes

This soup tastes even better the next day. Store leftovers in the refrigerator and reheat gently.