Pasta e Fagioli is a staple in Italian cuisine that combines tender pasta and creamy cannellini beans in a savory tomato broth enriched with garlic, onions, and herbs. This hearty dish celebrates simple ingredients coming together to create a rich, flavorful experience, making it a favorite for those seeking a nourishing, rustic meal. Pasta e Fagioli offers a taste of Italian tradition, perfect for a cozy dinner or a satisfying lunch, promising a delightful culinary experience with every spoonful.
AuthorJulia ForesekCategoryItalian, Main Course, Pasta & Noodles, VegetarianDifficultyBeginnerSauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
Season and Serve:
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.
Ingredients
Directions
Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
Add Broth and Tomatoes:
Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
Season and Serve:
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.
Perfect Wine Pairing
Chianti: A classic Italian red, Chianti has enough acidity to cut through the dish’s richness while complementing the tomato and herb flavors. Its earthy notes and subtle tannins pair well with the beans and pasta, making it a harmonious choice.
Barbera: Known for its high acidity and low tannins, Barbera from Piedmont is a great match for tomato-based dishes like Pasta e Fagioli. Its bright fruit flavors and slight earthiness can enhance the soup’s overall taste profile without overpowering it.
Sangiovese: As the primary grape in Chianti, Sangiovese is also an excellent match on its own. Its notes of cherry, plum, herbs, and balanced acidity complement the soup’s flavors, especially if the dish includes a meat component like pancetta or sausage.
Pinot Grigio: For those who prefer white wine, Pinot Grigio is a light and crisp option that can refresh the palate when eating a hearty dish like Pasta e Fagioli. Its citrusy and mineral notes can provide a nice contrast to the soup’s richness.
