Simply Wanderfull
If you are looking to warm up with a hearty soup you got to try this recipe for Pasta e Fagioli. This classic Italian soup is a masterful blend of tender pasta, rich beans, and a medley of aromatic vegetables, and all simmered in a flavourful broth thats both comforting and nourishing. I like to put a spin on this recipe by adding some homemade chicken meatballs! Trust me when I say it packs a punch of added flavour making this soup a complete meal in a bowl!
Do you love soup? My family loves soup and so I find myself trying new soup recipes all of the time! If you or your family are soup lovers check out some of my soup recipes mentioned here: Classic French Onion Soup, Hearty Clam Chowder, or a Sweet Potato Chickpea Soup. I always try to keep the recipes simple and love to use the Better Than Bouillon Stock Base. They have so much of a natural flavour and work wonderful in soups, stews, braises and more. I am always stocked up (no pun intended) with Chicken, Vegetable and Beef. I even like to mix them in some of my recipes. They are great!
The Origins:
Pasta e fagioli, a traditional Italian pasta soup, has its origins rooted in the country’s peasant cuisine, known as “la cucina povera.” The dish is believed to have been created using simple, inexpensive ingredients like pasta and beans, which were staples in many Italian households, especially in rural areas where families relied on these ingredients for sustenance during hard workdays.
While the exact region of origin is not specified, pasta e fagioli is popular across various regions in Italy, including Calabria and Campania. One theory suggests that it might have been influenced by Italian sailors who used beans and pasta to make a hearty stew while at sea. Another theory points to Italian monks who used beans and pasta from their gardens to create a nutritious meal.
The dish has been a part of Italian cuisine for centuries and has evolved with regional variations, such as the Venetian version that includes pork bones. It has also become popular in Italian-American cuisine, often referred to as “pasta fazool”.
Pasta Fagioli Recipe
Here are the ingredients and directions for this recipe.
Directions:
- 2 slices bacon, diced
- 1 tbsp. Butter, and 1 tbsp. Olive oil
- 12 small meatballs (frozen or homemade)
- 1 large onion, diced
- 1-1/2 cups celery, small dice
- 1-1/2 cups carrots, small dice
- 3 cloves garlic minced
- 1 tsp. Chili flakes
- 2 tbsp. Parsley chopped
- 1 cup Tuscan Kale, chopped
- 1 tbsp. Fresh thyme and rosemary
- 1 tsp. Oregano dried
- 1 bay leaf
- 2 cups tomato sauce
- 10-12 cups vegetable broth or chicken broth
- 1 can tomato paste
- 1 large potato, cut once (to thicken)
- 1 can cannellini beans or white kidney beans, drained reserve 2 tbsp. of liquid (optional)
- 1 can red kidney beans
- 1-1/2 cups dried Cavatelli or any small pasta
- Salt & pepper to taste
Directions:
Boil the Cavatelli pasta according to the package directions. Drain and allow to cool on a baking sheet.
Bake your meatballs in the oven and cool. Set aside.
In a large heavy stock pot, over medium heat add butter and olive and add the bacon. Cook for 4 minutes. Add the onions, and cook for another 4 more minutes. Now add the carrots, and celery and continue to cook everything together for 10 minutes.
Add in the garlic, chilli flakes, parsley, thyme, rosemary, tomato sauce, broth, tomato paste, potato. Cook for 30 minutes on low heat. Now add the meatballs, beans and the liquid and simmer for 15 more minutes. Just before serving add in the cooked pasta noodles.
Serve with crusty bread and Enjoy!
Let's Make It Together
Hearty Pasta e Fagioli Soup Recipe
Ingredients
- 2 slices bacon diced
- 1 tbsp. Butter and 1 tbsp. Olive oil
- 12 small meatballs frozen or homemade
- 1 large onion diced
- 1-1/2 cups celery small dice
- 1-1/2 cups carrots small dice
- 3 cloves garlic minced
- 1 tsp. Chili flakes
- 2 tbsp. Parsley chopped
- 1 cup Tuscan Kale, chopped
- 1 tbsp. Fresh thyme and rosemary
- 1 tsp. Oregano dried
- 1 Bay Leaf
- 2 cups tomato sauce
- 10-12 cups vegetable broth or chicken broth
- 1 can tomato paste
- 1 large potato cut once (to thicken)
- 1 can cannellini beans or white kidney beans drained reserve 2 tbsp. of liquid (optional)
- 1 can red kidney beans
- 1-1/2 cups dried Cavatelli or any small pasta
- Salt & pepper to taste
Instructions
- Boil the Cavatelli pasta according to the package directions. Drain and allow to cool on a baking sheet.
- Bake your meatballs in the oven and cool. Set aside.
- In a large heavy stock pot, over medium heat add butter and olive and add the bacon. Cook for 4 minutes. Add the onions, and cook for another 4 more minutes. Now add the carrots, and celery and continue to cook everything together for 10 minutes.
- Add in the garlic, chilli flakes, parsley, thyme, rosemary, tomato sauce, broth, tomato paste, potato. Cook for 30 minutes on low heat. Now add the meatballs, beans and the liquid and simmer for 15 more minutes. Just before serving add in the cooked pasta noodles.
- Serve with crusty bread and Enjoy!
Enjoy the Soup!
I hope that you’ve discovered a new favourite comfort food to warm your home and nourish your soul. This classic Italian dish blends the best of pasta, beans, and vegetables in a deliciously satisfying broth. Thank you for joining me on this culinary journey through Simply Wanderfull! If you have any questions or would like to share your own twist on this recipe, please don’t hesitate to ask me a question or drop me a comment below. I look forward to hearing about your experiences and exploring more delightful recipes together!
