Pasta e Fagioli
Pasta and beans is the translation from Italian for Pasta e Fagioli. The very creamy and hearty Italian cannelini bean is the star of this show. The cannelini bean is considered a white kidney bean and is a perfect addition to soups, stews, spreads, etc.
I’ve used cannelini beans before in a spread that has the consistency of hummus. White Bean Sun-Dried Tomato Spread is a recipe that is also here on the blog.
Even though it’s spring here in Northern California, the last week or so has been pretty cool and overcast. So some hot soup really hits the spot.
I love how hearty and flavorful this soup is – almost stew-like, but still brothy. I served it with a local artisan seeded sourdough bread and my family loved it. Even my son said, “bomb soup mom”! That made me happy!
Hopefully you will agree with that statement! We really enjoyed it.
Here is the recipe:
- 1 medium/large onion chopped small
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup green beans or cauliflower cut small (or other vegetable of your choice)
- 4 cloves garlic minced
- 1 large can whole peeled tomatoes broken up
- 4 cups vegetable broth
- 2 cups bean cooking water OR *2 more cups of vegetable broth*
- leaves Fresh basil coarsely chopped - the equivalent of 4 handfuls or so
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- 1/4 - 1/2 teaspoon red pepper flakes
- 2 cups small cooked noodles - I used ditalini noodles also known as salad macaroni
- 3 cups cannelini beans or 2 cans of cannelini beans rinsed, homemade
- 2 Tablespoons olive oil or grapeseed oil for sauteeing the veggies
*Precook your noodles and set aside*
*If you are cooking your own cannelini beans, prepare them ahead of time and set aside*
Add olive oil or grapeseed oil to your large heavy bottom pot and turn on the heat to medium
Add the onion with 1/2 teaspoon salt and saute for about a minute or 2
Add the celery, carrots and your other vegetable choice with a little more salt and continue sauteeing for 2 - 3 minutes
Add the large can of whole peeled tomatoes with juice, broken up by hand
Add 1/4 teaspoon - 1/2 teaspoon red pepper flakes (this adds some heat to the soup) and stir into the vegetable mix
Add the vegetable broth and bean cooking water or all vegetable broth
Stir in 4 handful of coarsely chopped fresh basil leaves
Add the dry basil and dry oregano
Add the 2 Tablespoons soy sauce and stir it all together
Cover and cook on a high simmer for about 30 minutes
Stir in the cooked noodles and the cannelini beans to heat through
Taste to adjust for seasonings
Drizzle a little olive oil over the top and stir in (optional)