There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, especially on cold days. Among the most beloved Italian comfort foods is Pasta Fagioli, a rich and hearty soup packed with beans, pasta, vegetables, and ground meat. This wholesome dish is not only easy to prepare but also brimming with nutrients, making it a perfect option for busy weeknights or family gatherings. With the right ingredients and a slow cooker, you can whip up this delicious soup and have your house filled with enticing aromas. In this post, we’ll dive into the step-by-step process of making a flavorful Pasta Fagioli soup that everyone will love.
Why Pasta Fagioli is a Must-Try Soup
Pasta Fagioli, which translates to “pasta and beans,” is an Italian staple with humble origins. Traditionally, this soup was prepared with minimal ingredients, making it a budget-friendly meal that didn’t sacrifice flavor. Over time, the recipe evolved to include ground beef or sausage for added richness and vegetables for extra nutrients.
This soup is beloved for its versatility. You can make it as thick or soupy as you like, and it can be tailored to fit any dietary needs. Whether you’re serving it as a main dish or a starter, its satisfying blend of protein, fiber, and flavor will leave your family coming back for more.
Ingredients You’ll Need
Before we get into the method, let’s start with the list of ingredients needed to create this scrumptious dish. Most of these are pantry staples, and you can easily find everything at your local grocery store.
- 1 pound ground beef or Italian sausage (lean ground beef for a lighter option)
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes (preferably fire-roasted for more depth of flavor)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed (such as cannellini or navy beans)
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 cup uncooked ditalini pasta (small tube-shaped pasta works best)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for topping (optional)
Step-by-Step Instructions
1. Brown the Meat
Start by heating a large skillet over medium heat. Add the ground beef or Italian sausage to the pan, breaking it up with a spatula as it browns. Cook until there’s no pink left, which should take about 6-8 minutes. Drain any excess fat and transfer the meat to your slow cooker.
2. Sauté the Vegetables
Using the same skillet, add a tablespoon of olive oil if necessary, then toss in the diced onions, celery, and carrots. Sauté for about 5 minutes until the vegetables start to soften. Add in the minced garlic and cook for another minute, stirring constantly to avoid burning. Once softened, transfer the vegetables to the slow cooker.
3. Add the Beans, Tomatoes, and Seasonings
Now it’s time to layer in the rest of the flavors. Add the diced tomatoes, kidney beans, white beans, chicken broth, basil, oregano, thyme, and a pinch of salt and pepper to the slow cooker. Stir everything to combine.
4. Simmer the Soup
Set the slow cooker to low heat and let the soup simmer for 6-8 hours. If you’re short on time, you can set the cooker to high and cook it for 3-4 hours instead. During this time, the flavors will meld together, creating a rich and savory broth that complements the beans and meat.
5. Cook the Pasta
About 20 minutes before serving, cook the ditalini pasta separately according to the package instructions. Drain the pasta and set it aside. Some recipes recommend cooking the pasta directly in the soup, but doing it separately helps prevent the pasta from becoming too mushy and soaking up too much broth.
6. Combine and Serve
Once the pasta is cooked and drained, add it to the slow cooker, stirring to combine with the soup. Taste and adjust seasonings if necessary. Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese for an added layer of flavor.
Tips for the Perfect Pasta Fagioli Soup
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Customize the Vegetables: If you have other vegetables on hand, feel free to throw them in! Zucchini, spinach, and bell peppers are great additions.
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Use Leftover Pasta: If you have leftover pasta from another meal, feel free to use that instead of cooking a fresh batch.
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Make It Vegetarian: Skip the meat and use vegetable broth to create a vegetarian version of this hearty soup.
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Adjust the Thickness: If you prefer a thicker soup, reduce the amount of broth by 1 cup or allow the soup to simmer uncovered during the last 30 minutes of cooking.
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Storing and Freezing: Pasta Fagioli stores well in the refrigerator for up to 5 days. If freezing, keep the pasta separate and add it once you reheat the soup to avoid soggy noodles.
Nutritional Benefits of Pasta Fagioli Soup
This dish is not only comforting but also packed with nutrients. Beans are a great source of plant-based protein and fiber, which are essential for digestion and keeping you full longer. Carrots and celery offer vitamins A and K, while tomatoes provide an antioxidant boost with their lycopene content. If you’re using lean ground beef or sausage, you’ll also get a good amount of iron and protein to fuel your day.
For those watching their sodium intake, opt for low-sodium broth and canned beans with no added salt. This way, you can control the amount of seasoning in the dish and ensure it’s healthy and heart-friendly.
Final Thoughts
Pasta Fagioli is a comforting, crowd-pleasing soup that is easy to prepare and perfect for any season. Whether you’re making a large batch for meal prep or serving it up for a family dinner, this recipe will quickly become a household favorite. Its balance of pasta, beans, and meat ensures that every spoonful is hearty and satisfying. Give this recipe a try and enjoy the simple pleasures of classic Italian cuisine.