Pasta e Fagioli, also known as Pasta Fagioli, is a classic Italian dish that embodies simplicity and flavor in every bite. This recipe, passed down from a cherished cousin on the Italian side of the family, is not only a testament to tradition but also to the affordability and ease of home-cooked meals. With just a handful of ingredients and minimal prep time, you can create a dish that will have your loved ones clamoring for more, reminiscent of the excitement usually reserved for indulgent dishes like prime rib.
To embark on this culinary journey, you’ll need a few staple ingredients: olive oil, onion, celery, garlic, white beans, both fresh and dried oregano, chopped tomatoes, beef bouillon cubes, and of course, Parmesan cheese. The cheese rind, if available, is a secret weapon in elevating the depth and richness of flavor in this dish, so don’t overlook it if you have the opportunity to incorporate it into your recipe.
The cooking process is straightforward and can be completed in just around 35 minutes, making it an ideal choice for a quick and satisfying lunch or snack option. Begin by sautéing finely chopped onion and celery in a glug of olive oil until they turn translucent and fragrant, which should take about five minutes over medium heat. Then, add minced garlic to the mix, allowing it to infuse its aromatic essence into the vegetables for another minute or so, being careful not to let it brown and become bitter.
Next, it’s time to introduce the heartiness of the dish by adding a can of white beans, along with their savory liquid, fresh oregano, crumbled dried oregano, beef bouillon cubes for an extra umami boost, and if you’re lucky enough to have it on hand, the prized Parmesan rind. Let this flavorful medley simmer together for approximately five minutes, allowing the ingredients to meld and develop their full potential.
Once the foundation of the dish has been laid, it’s time to introduce the star player: chopped tomatoes. Stir them into the pot and let the mixture simmer for another 10 minutes, ensuring to stir occasionally to prevent any sticking or burning.
Now, it’s time to add the liquid component that will transform this hearty concoction into a soul-warming soup. Pour in at least ten to twelve cups of water, or more if you prefer a thinner consistency. Bring the water to a rolling boil, infusing the broth with the essence of all the delicious ingredients it envelops.
With the stage set and the flavors mingling harmoniously, it’s time to introduce the pasta into the equation. Choose your favorite variety, whether it’s ditalini, small shells, or elbow macaroni, and cook it according to the package instructions directly in the flavorful broth until al dente, ensuring that each bite retains a satisfying toothsome texture.
Once the pasta is perfectly cooked, it’s time to serve up this rustic Italian masterpiece. Ladle the steaming hot soup into bowls, garnishing each portion with a generous sprinkle of grated Parmesan cheese and a crackling of freshly ground black pepper to add a final flourish of flavor and visual appeal.
With its robust flavors, nourishing ingredients, and comforting warmth, this Pasta e Fagioli recipe is sure to become a beloved favorite in your culinary repertoire, evoking memories of cozy family gatherings and cherished traditions with every spoonful. So, gather your loved ones around the table, and savor the simple yet sublime pleasure of a homemade meal that’s as satisfying to the soul as it is to the palate. Buon appetito!
