There is something irresistibly comforting about a warm, hearty bowl of soup, and this Lush & Creamy Pasta e Fagioli with Fennel Recipe is a shining example. It beautifully blends tender pasta, creamy cannellini beans, and the subtle aromatic sweetness of fennel into a rich, soulful bowl. Each spoonful offers a delectable mix of textures and flavors that feels like a gentle hug from the inside out. Whether you’re craving a cozy meal on a chilly evening or simply want to impress with a satisfying Italian classic, this recipe delivers depth, warmth, and a touch of elegance in every bite.
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating this sensational dish, and you’ll love how straightforward yet purposeful each item is. Every ingredient plays a vital role in building the perfect harmony of flavors, from the earthy beans to the fresh crunch of fennel and the rich tomato base.
- Ditalini or small pasta: Choose a small, sturdy pasta like ditalini to soak up the broth beautifully.
- Cannellini beans: These add creamy texture and protein, balancing the dish perfectly.
- Medium onion: Finely chopped to provide a sweet and savory foundation.
- Fennel bulb: Diced finely to infuse a light, aromatic sweetness with subtle licorice notes.
- Carrots: Adds natural sweetness and vibrant color to brighten the soup.
- Celery stalks: Brings a subtle earthiness and crunch that enhances texture.
- Vegetable broth: Forms the flavorful and comforting liquid base.
- Diced tomatoes with juice: Adds acidity, color, and a rich depth of flavor.
- Garlic cloves: Minced garlic infuses the soup with savory warmth.
- Olive oil: Use a good quality extra virgin olive oil for sautéing to boost overall richness.
- Italian seasoning: A balanced blend of herbs that ties all flavors together perfectly.
- Salt and black pepper: Essential seasoning to enhance and balance taste.
- Fresh parsley: Chopped for a burst of fresh color and herbal brightness as garnish.
- Grated Parmesan cheese: Adds a nutty, savory finish when served.
How to Make Lush & Creamy Pasta e Fagioli with Fennel Recipe
Step 1: Prepare Your Ingredients
Start by gathering and prepping all your veggies and beans—finely chop the onion, dice the fennel bulb, carrots, and celery. Rinse the cannellini beans well. Having everything ready makes the cooking process so much smoother and more enjoyable.
Step 2: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, fennel, carrots, and celery. Sauté gently for about 5 to 7 minutes until the vegetables soften and release their wonderful aromas. This step builds depth in your soup, getting those fresh and sweet flavors to mingle beautifully.
Step 3: Add Garlic and Stir
Next, toss in the minced garlic and cook for another minute. Garlic adds warmth and complexity, but the key is not to burn it, so keep the heat moderate and stir constantly. You will notice the kitchen filling with an inviting, comforting scent!
Step 4: Combine Beans and Tomatoes
Stir in the drained cannellini beans and the can of diced tomatoes with their juice. These are the stars giving your soup its creamy texture and rich tomato-infused flavor. Mix thoroughly so everything starts to come together.
Step 5: Add Broth and Seasonings
Pour in the vegetable broth, then sprinkle in the Italian seasoning, salt, and pepper. Bring the mixture up to a boil over medium-high heat. This savory broth is the heart of the dish, rich with herbs and perfectly balanced seasoning for that lush taste.
Step 6: Cook the Pasta
Once boiling, add your small pasta and cook according to the package instructions, generally 8 to 10 minutes. It should be perfectly al dente, providing a tender bite that clings to the creamy beans and broth beautifully.
Step 7: Adjust Texture and Flavor
Give your soup a taste and adjust seasonings as needed. To make it creamier, gently mash some of the beans against the pot’s side with a spoon to thicken the broth naturally. This little trick intensifies the luscious texture and turns the soup silky smooth.
Step 8: Rest and Serve
Remove the pot from the heat and let it rest for a few minutes. This pause allows all the flavors to meld. Then ladle your Lush & Creamy Pasta e Fagioli with Fennel Recipe into bowls and don’t forget the garnish of fresh parsley and a generous sprinkle of grated Parmesan cheese for that final unforgettable touch.
How to Serve Lush & Creamy Pasta e Fagioli with Fennel Recipe
Garnishes
Fresh, chopped parsley is a must—it adds a vibrant splash of color and a subtle herbal brightness that lifts the rich flavors perfectly. Grated Parmesan cheese sprinkled on top melts gently into the warm soup, creating deliciously savory pockets in every spoonful.
Side Dishes
This dish pairs wonderfully with warm, crusty bread or garlic bread, perfect for dipping into the luscious broth. A simple green salad with a tangy vinaigrette also complements the soup nicely, balancing its creaminess with fresh, crisp bites.
Creative Ways to Present
For a rustic vibe, serve your pasta e fagioli in deep bowls with a drizzle of extra virgin olive oil and a few fennel fronds for garnish. You can also serve it in mini bread bowls for a charming, cozy presentation that’s perfect for dinner parties or special family meals.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors mellow and blend even more, making each leftover serving sometimes taste better than the first.
Freezing
You can freeze leftover portions in freezer-safe containers for up to 2 months. Keep the pasta slightly undercooked before freezing if you want to avoid mushy noodles upon reheating. Frozen Pasta e Fagioli is a lifesaver for busy days!
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much. Avoid microwave reheating when possible to preserve the creamy texture and fresh flavors.
FAQs
Can I use other types of beans in this recipe?
Absolutely! While cannellini beans are traditional and creamy, you can substitute with navy beans, great northern beans, or even chickpeas for a different texture and flavor twist.
Is this recipe vegan-friendly?
The soup itself is naturally vegan, but to keep it fully plant-based, skip the Parmesan cheese or use a vegan cheese alternative when serving.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 20-30 minutes to avoid overcooking.
What if I don’t have fennel? Can I skip it?
Fennel adds a wonderful unique flavor, but if you don’t have it, you can substitute with additional celery or omit it altogether. The soup will still be delicious, just missing that subtle anise note.
How thick should the soup be?
The texture is luscious and creamy but not too thick—about the consistency of a thick stew. Mashing some beans helps achieve this, giving a velvety body without it becoming too heavy.
Final Thoughts
Making this Lush & Creamy Pasta e Fagioli with Fennel Recipe truly feels like crafting a warm embrace in a bowl. It’s simple enough for a weeknight dinner yet special enough to share with loved ones. I hope you enjoy every delicious spoonful as much as I do sharing this comforting classic with friends and family. Give it a try—you’ll find it’s one of those dishes that you’ll want to keep coming back to again and again.
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Lush & Creamy Pasta e Fagioli with Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lush & Creamy Pasta e Fagioli with Fennel is a hearty and comforting Italian soup featuring tender ditalini pasta, creamy cannellini beans, and aromatic sautéed fennel and vegetables. Enhanced with garlic, Italian seasoning, and fresh parsley, this delightful soup offers a perfect balance of flavors and textures, ideal for a satisfying meal on chilly days.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 fennel bulb, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Legumes 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
- Prepare Ingredients: Gather and chop the onion, fennel bulb, carrots, celery, and mince the garlic to have all components ready for cooking.
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced fennel, carrots, and celery. Cook for 5-7 minutes or until the vegetables soften and become fragrant.
- Add Garlic: Stir the minced garlic into the sautéed vegetables and cook for an additional minute, allowing the garlic to release its aroma.
- Add Beans and Tomatoes: Pour in the drained cannellini beans and the diced tomatoes with their juice. Stir everything to combine well.
- Pour in Broth and Season: Add 4 cups of vegetable broth, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Increase the heat to bring the mixture to a boil.
- Cook the Pasta: Once boiling, add 1 cup of ditalini pasta. Cook according to the package instructions, approximately 8 to 10 minutes, until the pasta is tender but still al dente.
- Adjust Texture and Seasoning: Taste the soup and adjust salt or pepper if needed. For a creamier texture, mash some beans against the pot’s side to thicken the broth slightly.
- Rest and Garnish: Remove the pot from heat and let the soup rest for a few minutes. Ladle into bowls and garnish with freshly chopped parsley and grated Parmesan cheese.
- Serve and Enjoy: Serve the soup warm, optionally alongside crusty bread to soak up the delicious broth.
Notes
- You can substitute cannellini beans with great northern beans or navy beans if preferred.
- Mashing some of the beans enhances the creaminess without adding dairy.
- For added protein, consider serving with grilled chicken or sausage on the side.
- To make it vegan, omit the Parmesan or use a vegan cheese alternative.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
