Description
Pasta Fagioli is a hearty and comforting Italian soup featuring a medley of beans, lentils, vegetables, and pasta simmered in a savory chicken broth, finished with fresh rosemary and Parmigiano-Reggiano cheese for rich flavor.
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
Broth and Seasonings
- 6 cups chicken broth
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
Beans, Lentils and Tomatoes
- 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed
- ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 1 14.5-ounce can diced tomatoes, with their juices
Pasta and Cheese
- ¾ cup pasta, such as elbow macaroni or ditalini
- ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium-low heat. Add the onions, carrots, and celery, then increase the heat to medium. Cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly to avoid burning.
- Add Broth and Beans: Pour in the chicken broth, then add salt, black pepper, cannellini beans, lentils, diced tomatoes with their juices, bay leaves, and minced rosemary. Increase the heat to high and bring the mixture to a boil.
- Simmer Lentils: Reduce heat to medium-low and let the soup simmer, uncovered, until the lentils are just tender, about 20 to 30 minutes depending on lentil type.
- Puree Some Soup: Using a ladle, transfer about 1 cup of the beans, vegetables, and some broth to a blender. Remove the center knob from the blender lid to allow steam to escape, and cover the opening with a kitchen towel to avoid splattering. Puree until smooth and set aside.
- Cook Pasta: Add the pasta to the pot and stir well. Raise the heat to bring to a gentle boil and cook the pasta until tender but firm to the bite, about 8 to 12 minutes, following package guidance. The soup will thicken as the pasta cooks. Remove and discard the bay leaves.
- Combine Puree and Soup: Stir the reserved puréed mixture back into the soup. If the puree sticks in the blender, loosen it by adding a splash of hot soup broth and swirling before pouring out entirely. Heat briefly until warmed through.
- Finish Soup: Remove the pot from heat and stir in the freshly grated Parmigiano-Reggiano. If the soup is too thick, gradually thin with 1 to 2 cups of water or chicken broth to preferred consistency. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and sprinkle with more Parmigiano-Reggiano cheese if desired. Note that the soup thickens over time as pasta and beans absorb broth; thin with more broth or water if needed when reheating.
Notes
- Use French green lentils if possible for the best texture, but any green or brown lentils will work.
- To make this recipe vegetarian, substitute vegetable broth for chicken broth.
- Reserve some soup to puree in order to enhance the soup’s creaminess without adding cream.
- Adjust the pasta cooking time based on the type you use, as smaller shapes will cook faster.
- Store leftovers refrigerated and reheat with added broth or water to maintain a desirable consistency.
- Fresh rosemary can be substituted with dried rosemary at 1 teaspoon if fresh is unavailable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 10 mg
