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best pasta fagioli recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting Italian pasta fagioli recipe elevated with a vibrant, creamy sundried tomato and basil swirl. This hearty soup is perfect for a weeknight family dinner and combines tender beans, small pasta, and rich tomato broth.
Ingredients
- 1/4 cup olive oil, divided (for sautéing and finishing)
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced and divided
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 6 cups vegetable broth
- 1 cup ditalini pasta
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sundried tomatoes in oil, drained
- 1/2 cup fresh basil leaves, divided
- 1/2 cup cooking cream (or plant-based alternative)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Soffritto Base: Heat 2 tablespoons of olive oil in a large pot. Add diced onion, carrots, and celery, sautéing for 8-10 minutes until softened and aromatic.
- Cook Garlic and Tomato Paste: Add 3 cloves of minced garlic and the tomato paste. Cook, stirring constantly, for 2 minutes until fragrant and deepened in color.
- Simmer Soup Base: Pour in vegetable broth, crushed tomatoes, drained cannellini beans, dried rosemary, oregano, bay leaf, and red pepper flakes (if using). Bring to a simmer, then reduce heat, cover, and cook gently for 20-25 minutes to meld flavors.
- Prepare Creamy Swirl: While the soup simmers, combine the drained sundried tomatoes, remaining 1 clove of minced garlic, about 1/3 cup fresh basil leaves, cooking cream, and lemon juice in a blender or food processor. Process until smooth and creamy; season lightly.
- Cook Pasta Separately: Cook the ditalini pasta in a separate pot of salted water according to package directions until al dente. Drain well once cooked.
- Combine and Final Seasoning: Remove the bay leaf from the soup base. Stir in the cooked ditalini pasta. Season with salt and pepper to taste, adjusting consistency by adding more broth if desired. Simmer briefly to heat through.
- Serve with Garnish: Ladle the hot soup into bowls. Top each serving with a dollop of the creamy sundried tomato swirl and garnish with remaining fresh basil and a drizzle of the reserved olive oil.
Notes
For best results, store the soup base and cooked pasta separately for meal prep. The soup base can be refrigerated for up to 3 days or frozen for up to 3 months. Prepare the creamy swirl fresh when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg