Italian Bean Soup: A Hearty & Delicious Recipe

Italian Bean Soup, or Pasta e Fagioli as it’s known in Italy, is more than just a meal; it’s a warm hug in a bowl, a taste of history, and a testament to the beauty of simple, wholesome ingredients. Have you ever craved a dish that’s both hearty and comforting, something that nourishes your body and soul? Then look no further! This isn’t just another soup recipe; it’s an invitation to experience the rustic charm of Italian cuisine.

This beloved soup has roots stretching back centuries, born from the resourcefulness of Italian peasants who transformed humble beans and pasta into a satisfying and nutritious staple. It’s a dish that varies from region to region, each family adding their own unique touch, their own secret ingredient passed down through generations. The beauty of Italian Bean Soup lies in its adaptability and its ability to evoke a sense of nostalgia and home.

What makes this soup so irresistible? It’s the creamy texture of the beans mingling with the perfectly cooked pasta, the savory aroma of garlic and herbs, and the overall feeling of warmth and contentment it provides. It’s a dish that’s both incredibly flavorful and surprisingly easy to make, perfect for a cozy weeknight dinner or a comforting lunch on a chilly day. Plus, it’s packed with protein and fiber, making it a healthy and satisfying choice. So, let’s dive in and create a pot of this magical soup together!

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 8 cups vegetable broth (or chicken broth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup ditalini pasta (or other small pasta shape)
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

Getting Started: Sautéing the Vegetables

1. First, grab a large pot or Dutch oven. Place it over medium heat. Add the olive oil and let it heat up for a minute or two. You want the oil to shimmer, but not smoke.
2. Add the chopped onion, carrots, and celery to the pot. This is the base of our soup, so we want to cook these vegetables until they are softened and fragrant. This usually takes about 5-7 minutes. Stir them occasionally to prevent them from burning. You’ll notice the onions becoming translucent and the carrots and celery will start to soften.
3. Once the onions, carrots, and celery are softened, add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The herbs will release their aroma, filling your kitchen with a wonderful scent.

Building the Soup: Adding Liquids and Beans

1. Pour in the vegetable broth (or chicken broth) and the can of diced tomatoes (undrained). Stir to combine all the ingredients. The broth will deglaze the bottom of the pot, lifting up any browned bits that have stuck to the bottom. These browned bits add a lot of flavor to the soup.
2. Add the rinsed and drained cannellini beans and kidney beans. Stir again to incorporate the beans into the soup. The beans will add a creamy texture and a hearty flavor to the soup.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes. The longer the soup simmers, the more the flavors will meld together. This is a great time to prepare any side dishes, like crusty bread.

Cooking the Pasta and Finishing Touches

1. After the soup has simmered for at least 15 minutes, add the ditalini pasta (or other small pasta shape). Stir to ensure the pasta is submerged in the liquid.
2. Continue to simmer the soup, uncovered, until the pasta is cooked through. This usually takes about 8-10 minutes, depending on the type of pasta you are using. Check the pasta for doneness by tasting a piece. It should be tender but still slightly firm to the bite (al dente).
3. Once the pasta is cooked, stir in the chopped fresh parsley. The parsley will add a fresh, vibrant flavor to the soup.
4. Season the soup with salt and black pepper to taste. Be sure to taste the soup before adding salt, as the broth and canned tomatoes may already contain salt.

Serving the Soup

1. Ladle the soup into bowls.
2. Garnish with grated Parmesan cheese, if desired. The Parmesan cheese adds a salty, savory flavor to the soup.
3. Serve with crusty bread, if desired. The crusty bread is perfect for dipping into the soup and soaking up all the delicious broth.
4. Enjoy your homemade Italian Bean Soup! This soup is even better the next day, as the flavors have more time to meld together.

Tips and Variations:

• Add Meat: For a heartier soup, add cooked Italian sausage, ground beef, or pancetta. Brown the meat in the pot before adding the vegetables.
• Use Different Beans: Feel free to substitute other types of beans, such as Great Northern beans, pinto beans, or chickpeas.
• Add Greens: Stir in chopped spinach, kale, or escarole during the last few minutes of cooking.
• Make it Vegetarian/Vegan: Ensure you are using vegetable broth. Omit the Parmesan cheese or use a vegan Parmesan alternative.
• Spice it Up: Add more red pepper flakes or a dash of hot sauce for a spicier soup.
• Thicken the Soup: For a thicker soup, mash some of the beans with a fork before adding them to the pot. You can also blend a small portion of the soup with an immersion blender.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker along with the remaining ingredients (except the pasta and parsley). Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking. Stir in the parsley before serving.
• Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (approximate, per serving):

Calories: 350

Protein: 20g

Fat: 10g

Carbohydrates: 50g

Why This Recipe Works:

This Italian Bean Soup recipe is a classic for a reason. It’s packed with flavor, hearty, and relatively easy to make. The combination of sautéed vegetables, aromatic herbs, and creamy beans creates a delicious and satisfying soup. The addition of pasta makes it a complete meal. The recipe is also very versatile, allowing you to customize it to your liking with different beans, vegetables, or meats. The long simmering time allows the flavors to meld together, resulting in a truly flavorful soup. Plus, it’s a great way to use up leftover vegetables in your fridge!

Conclusion:

This Italian Bean Soup isn’t just another recipe; it’s a warm hug in a bowl, a taste of authentic Italian comfort food that you absolutely have to experience. From the rich, savory broth to the perfectly tender beans and the vibrant burst of fresh herbs, every spoonful is a celebration of simple, wholesome ingredients transformed into something truly special. It’s the kind of dish that nourishes both body and soul, perfect for a chilly evening or a comforting lunch. But what truly elevates this soup to must-try status is its incredible versatility. While the recipe as written is a masterpiece in itself, feel free to experiment and make it your own! For a heartier meal, consider adding some diced pancetta or Italian sausage during the sautéing process. The smoky, salty flavors will meld beautifully with the beans and vegetables, creating an even more robust and satisfying dish. If you’re a fan of spice, a pinch of red pepper flakes will add a delightful kick. Serving suggestions are endless! A crusty loaf of Italian bread, perfect for soaking up every last drop of the flavorful broth, is an absolute must. A sprinkle of freshly grated Parmesan cheese adds a salty, umami richness that complements the soup perfectly. For a lighter meal, a simple side salad with a lemon vinaigrette provides a refreshing contrast. And don’t forget a drizzle of high-quality olive oil just before serving – it adds a luxurious touch and enhances the overall flavor. Looking for variations? For a vegetarian version, simply omit the pancetta or sausage. You can also add other vegetables to the soup, such as zucchini, spinach, or kale, depending on your preference and what you have on hand. If you prefer a smoother soup, you can use an immersion blender to partially or fully puree it. This creates a creamy, velvety texture that’s incredibly comforting. Another great variation is to add a small pasta, like ditalini or orzo, during the last few minutes of cooking. This transforms the soup into a heartier, more substantial meal. I truly believe this Italian Bean Soup will become a staple in your kitchen. It’s easy to make, incredibly delicious, and endlessly adaptable to your own tastes and preferences. It’s the perfect way to use up leftover vegetables, and it’s a great make-ahead meal that only gets better with time. Plus, it’s a fantastic way to introduce your family to the joys of Italian cooking. So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this soup as much as I do. And most importantly, I want to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking! Print