Craving Comfort? This Pasta e Fagioli for Two Will Hit the Spot!
Ever find yourself dreaming of a warm, hearty meal that’s both comforting and naturally satisfying, but don’t want to cook for a crowd? This Pasta e Fagioli recipe is your answer! Perfect for a cozy night in, this version for two is easy, flavorful, and naturally delicious. Forget complicated recipes; we’re keeping it simple and scrumptious!
Why You’ll Love It
- This recipe is quick and easy, ready in under 45 minutes.
- The naturally rich, savory broth is incredibly comforting.
- It’s a satisfying and hearty meal that’s naturally filling.
- You can easily customize it with your favorite veggies and toppings.
- It’s naturally perfect for a romantic dinner or a cozy meal for one (with leftovers!).
What Makes This Recipe Unique?
This isn’t your average Pasta e Fagioli. We’ve designed this recipe to naturally maximize flavor with minimal ingredients, perfect for a smaller batch. The careful balance of herbs and the slow simmer create a naturally deep, complex flavor that tastes like it’s been simmering for hours. Also, we use ditalini pasta for a wonderfully satisfying texture that is naturally fitting for this soup.
Ingredient List
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1 (15-ounce) can cannellini beans, rinsed and drained – These beans naturally provide creaminess and body to the soup.
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1/2 cup ditalini pasta
- 1/4 cup chopped fresh parsley, plus extra for garnish
- Salt and black pepper, to taste – These enhance the naturally delicious flavor.
- Optional: Grated Parmesan cheese for serving
Step-by-Step Instructions
- Heat the olive oil in a medium pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with their juice), cannellini beans, and vegetable broth. Bring to a gentle simmer.
- Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld naturally.
- Stir in the ditalini pasta and simmer for another 10-12 minutes, or until the pasta is cooked al dente.
- Remove from heat and stir in the fresh parsley. Season with salt and pepper to taste.
- Serve hot, garnished with extra parsley and grated Parmesan cheese, if desired.
Optional Toppings/Variations
This Pasta e Fagioli is naturally delicious as it is, but feel free to customize it to your liking. Here are some ideas:
- Crusty Bread: Serve with toasted bread for dipping in the broth.
- A drizzle of olive oil: Adds richness and a naturally beautiful sheen.
- Spinach: Stir in a handful of fresh spinach in the last few minutes of cooking for added nutrition and color.
- Pancetta: Cook a few slices of pancetta before adding the onions for a more complex, savory flavor.
- Fresh basil: Instead of parsley, try chopped fresh basil for a different herbal note.
Expert Tips
- Don’t overcook the pasta; it should be al dente when you remove it from the heat as it will continue to cook naturally as it sits.
- Taste and adjust seasonings before serving. The amount of salt and pepper you’ll need may vary naturally to your liking.
- Use quality olive oil; its flavor will naturally enhance the dish.
- If the soup is too thick, add a bit of extra vegetable broth to reach your desired consistency.
- For a naturally richer flavor, let the soup sit for 10 minutes before serving.
Frequently Asked Questions (FAQs)
- Can I use a different type of pasta? Absolutely! Any small pasta shape, like elbow macaroni or small shells, works naturally well in this recipe.
- Can I use dried beans instead of canned? Yes, but be sure to soak the dried beans overnight and cook them until tender before adding them to the soup. This will naturally add time to the cooking process.
- How can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Can this be made ahead of time? Yes, you can prepare the soup ahead of time. Just add the pasta closer to when you are ready to eat it to keep it naturally al dente.
- Can this recipe be doubled easily? Yes, just double all the ingredients for a naturally larger batch.
Variations and Customization Options
Get creative with your Pasta e Fagioli! Here are some variations you can try for a naturally different flavor profile:
- Spicy Version: Increase the red pepper flakes or add a pinch of cayenne pepper for an extra kick.
- Vegetable Medley: Sauté other veggies like carrots, celery, or zucchini with the onion for added nutrients and flavor.
- Vegan Option: Ensure your vegetable broth is vegan, and use nutritional yeast instead of parmesan for a vegan cheesy flavor.
- Hearty Version: Add cooked Italian sausage or bacon for a meatier and more naturally robust version.
- Herby Version: Experiment with other herbs like thyme or rosemary for a naturally different flavor.
Serving Suggestions
This Pasta e Fagioli is a naturally complete meal on its own. But to make it even better, serve it with a side salad for a balanced meal. Crusty bread, as mentioned earlier, is also a wonderful companion, allowing you to soak up every last drop of the flavorful broth. Consider a dollop of pesto for an extra flavor burst.
A Naturally Delicious Meal Awaits!
This Pasta e Fagioli for two is not just a meal; it’s a hug in a bowl. It’s naturally simple, naturally satisfying, and perfect for those evenings when you want comfort without the fuss. So, give it a try, and let us know how much you love it! Share your photos and tag us in your naturally delicious creation. Happy cooking!
Related Recipes You’ll Love
Don’t forget to subscribe to our newsletter for more delicious recipes and baking tips delivered straight to your inbox!