Pasta e Fagioli Soup

Pasta e Fagioli, often referred to as Pasta Fazool, is a traditional Italian soup that combines pasta and beans in a flavorful broth. This hearty dish is not only comforting but also versatile, allowing for various adaptations based on regional preferences and available ingredients. Below is a comprehensive recipe for making Pasta e Fagioli, along with insights into its variations and tips for enhancing the dish.

Ingredients

Olive Oil: 2 tablespoons
Onion: 1 medium, diced
Carrots: 2 medium, diced
Celery: 2 stalks, diced
Garlic: 4 cloves, minced
Tomato Paste: 2 tablespoons
Canned Diced Tomatoes: 1 (28-ounce) can
Cannellini Beans: 2 (15-ounce) cans, rinsed and drained
Vegetable Broth: 4–5 cups (low sodium)
Fresh Oregano: 1 tablespoon, chopped (or 1 teaspoon dried)
Fresh Thyme: 1 tablespoon, chopped (or 1 teaspoon dried)
Bay Leaf: 1
Ditalini Pasta: 1 cup (or other small pasta)
Kale or Spinach: 2 cups, chopped (optional)
Nutritional Yeast: ¼ cup (for creaminess and flavor)
Salt and Pepper: to taste
Red Pepper Flakes: to taste (optional)

Instructions

Sauté Vegetables:

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.

Add Tomato Products:

Stir in the tomato paste and cook for about a minute to enhance its flavor.
Add the canned diced tomatoes (with juices), cannellini beans, vegetable broth, oregano, thyme, and bay leaf.

Simmer the Soup:

Bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes to allow flavors to meld.

Cook the Pasta:

While the soup simmers, cook the ditalini pasta separately according to package instructions until al dente. Drain and set aside.

Blend for Creaminess:

Remove a portion of the soup (about 1–2 cups) and blend until smooth using an immersion blender or regular blender.
Return blended soup to the pot and stir in nutritional yeast for added creaminess.

Combine and Serve:

Stir in the cooked pasta and chopped kale or spinach if using. Season with salt, pepper, and red pepper flakes.
Serve hot with a sprinkle of additional nutritional yeast or vegan Parmesan cheese on top.

Variations of Pasta e Fagioli from Different Italian Regions

Pasta e Fagioli varies widely across Italy:

Neapolitan Style: Often includes pancetta or sausage for added flavor.
Bolognese Version: Traditionally made with borlotti beans and egg pasta like maltagliati.
Venetian Style: Uses local Lamon beans and may include more vegetables.
Roman Version (Pasta e Ceci): Substitutes chickpeas instead of beans.

Making Pasta e Fagioli Creamier Without Dairy

To achieve a creamy texture without dairy:

Blend Beans: Blend a portion of cooked beans with broth to create a creamy base.
Use Nutritional Yeast: This adds a cheesy flavor while thickening the soup.
Incorporate Mashed Potatoes or Cauliflower: Adding these can enhance creaminess without dairy.

Vegan Parmesan Cheese Options

For a delicious vegan Parmesan cheese alternative:

Nutritional Yeast: Sprinkle it directly over the dish for a cheesy flavor.
Store-Bought Vegan Parmesan: Brands like Violife or Follow Your Heart offer great options.
Homemade Vegan Parmesan: Blend equal parts of cashews, nutritional yeast, garlic powder, and salt until fine.

Alternative Pasta Shapes

You can use various pasta shapes in Pasta e Fagioli:

Short Pasta Shapes: Ditalini, elbow macaroni, or small shells are traditional choices.
Longer Shapes: Broken spaghetti or fettuccine can also work if preferred.

Making Pasta e Fagioli Spicy

To add some heat to your Pasta e Fagioli:

Red Pepper Flakes: Add them during cooking to infuse heat throughout the dish.
Hot Sauce: Drizzle in your favorite hot sauce before serving.
Spicy Sausage Alternatives: Use vegan spicy sausage crumbles for added flavor.

This recipe for Pasta e Fagioli is not only delicious but also customizable to suit your preferences! Enjoy this hearty soup as a comforting meal any time of year.