Pasta Fagioli (Pasta & Bean Soup)

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Servings: 6 Difficulty: Advanced
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Hearty Italian soup with tender white beans, savory ham, and pasta
Pasta Fagioli (Pasta & Bean Soup recipe image
Pasta Fagioli (Pasta & Bean Soup recipe image
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Pasta Fagioli (Pasta & Bean Soup)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 295.1

Description

This comforting Pasta Fagioli is a classic Italian soup that balances the earthy richness of Northern white beans with the salty depth of ham. The broth is infused with aromatic onions, celery, garlic, and fresh basil, creating a robust flavor profile that warms the soul. Small shell pasta absorbs the savory liquid, thickening the soup to a perfect consistency. It is an ideal dish for chilly evenings or family dinners, offering a satisfying meal that is both nourishing and easy to prepare. The combination of textures from the soft beans and al dente pasta makes every spoonful delightful.

Ingredients

Directions

  1. Drain and rinse the soaked Northern white beans thoroughly.
  2. Place the beans in a large pot and cover with fresh cold water by about 2 inches.
  3. Bring the water to a moderate boil on the stovetop, then reduce heat to simmer.
  4. Cover the pot and transfer to a preheated 325ðF (165ðC) oven for 1 hour, or until beans are tender.
  5. While beans cook, heat olive oil in a large heavy-bottomed pot over medium heat.
  6. Add chopped onion and sauté until pale yellow and translucent, about 5 minutes.
  7. Stir in chopped celery and cook for another 3-4 minutes until softened.
  8. Add minced garlic, chopped ham, basil, Italian seasoning, and black pepper. Cook for 2-3 minutes until fragrant.
  9. Once beans are tender, drain them but reserve the cooking liquid.
  10. Add the cooked beans and enough reserved liquid or broth to the pot with the ham mixture to create a soupy consistency.
  11. Bring the soup to a gentle simmer.
  12. Add the small shell pasta to the soup and cook according to package directions until al dente, stirring occasionally to prevent sticking.
  13. Season with salt to taste, keeping in mind the ham adds saltiness.
  14. Simmer for an additional 5 minutes to allow flavors to meld and pasta to thicken the soup.
  15. Serve hot in bowls, garnished with fresh basil if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 295.1kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 63.6g22%
Dietary Fiber 0.9g4%
Sugars 0.0g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a splash of water or broth when reheating.

Variations: For a vegan version, omit the ham and use vegetable broth. Add extra garlic and a splash of white wine for depth.

Tips: If using canned beans, skip the soaking and cooking steps and simply add rinsed canned beans to the soup during the simmering phase.

Safety: Ensure the ham is fully cooked if using raw cured ham, though most store-bought chopped ham is ready-to-eat.

Keywords: pasta fagioli, bean soup, italian soup, white beans, northern beans, ham soup, comfort food, shell pasta, basil, celery, onion, garlic, olive oil, hearty soup, winter meal, family dinner, vegetable soup, protein rich
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