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
Scale
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.
