Description
This Lush & Creamy Pasta e Fagioli with Fennel is a hearty and comforting Italian-inspired soup featuring tender ditalini pasta, creamy cannellini beans, and aromatic fennel. Enhanced with a medley of vegetables and Italian seasoning, this dish offers a perfect balance of flavors and textures. It’s easy to make, perfect for a cozy meal, and topped with fresh parsley and grated Parmesan cheese for added richness.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 fennel bulb, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Proteins and Pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini or small pasta
Liquids and Seasonings
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese (for serving)
Instructions
- Gather Ingredients: Collect and prepare all the ingredients by chopping the vegetables finely to ensure even cooking.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, fennel, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until the aroma develops, being careful not to burn the garlic.
- Combine Beans and Tomatoes: Add the drained cannellini beans and diced tomatoes with their juice to the pot, stirring well to combine with the sautéed vegetables.
- Add Broth and Seasonings: Pour in the vegetable broth, then add Italian seasoning, salt, and black pepper. Stir and increase heat to bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the ditalini pasta. Cook according to package instructions, about 8-10 minutes, until the pasta is al dente and tender.
- Adjust Texture and Flavor: Taste the soup and adjust seasoning if needed. For a creamier texture, mash some beans against the side of the pot with the back of a spoon to thicken the broth slightly.
- Rest and Serve: Remove the pot from heat and let the soup rest for a few minutes. Ladle into bowls and garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese.
- Enjoy: Serve the Pasta e Fagioli warm, optionally accompanied by crusty bread to soak up the delicious broth.
Notes
- This soup is excellent for make-ahead meals, as flavors deepen when refrigerated overnight.
- You can substitute ditalini pasta with other small pasta shapes like elbow macaroni or small shells.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- If you prefer a thicker soup, blend a portion of the soup before adding garnish.
- Adjust salt quantities according to your broth’s sodium content.
