If you are looking for a complex meal to impress your Italian relatives with, this is not it. Not because it is unappealing, but rather because pasta e fagioli is a simple recipe that has been passed down for centuries. Can you still impress in-laws by whipping up a pot of the soup? Undoubtedly.
The name of this traditional dish translates directly to "pasta and beans"; from that, one may deduce its principal ingredients. Many iterations of it over the years have elected to include many other types of vegetables and even bite-size portions of meat, but at its heart, this is just a warm vegetable soup. It is a versatile meal that can be served at any occasion, especially when it is cold outside. It may even provide comfort for anyone experiencing the dreaded winter flu. Should you find yourself overtaken by produce but lacking the time to spend in the kitchen, instructions on simmering with a slow cooker or an Instant pot will come in handy.
In short, there are very few good reasons not to try your hand at the classic Italian pasta soup. Try one of the pasta e fagioli recipes below and you will have a comforting bowl in your hands sooner rather than later.
Robust ingredient choices and straightforward stovetop instructions make this recipe from Hip Foodie Mom a great option, especially for beginner cooks. She has chosen to include elbow macaroni, but any small pasta will work if cooked correctly and added to the soup at the right time.
While Chelsea’s Messy Apron favors a slow cooker, the ingredients list on this rendition of pasta e fagioli pulls no punches. If you have the spices, try this hearty and thick recipe.
Pasta e fagioli almost always includes tomatoes, but Lakeshore Lady suggests making this pale alternative instead. What it lacks in color, it makes up for in flavor.
The fine folks at Le Creme de la Crumb want to make this process as easy as possible. Which is why they have provided a recipe that can be executed in under an hour (not including bean soaking time) and in just one pot.
This iteration from Kitchen Treaty calls for adding beef to only half of the soup toward the end, adding depth to the flavor but keeping it meat-free for vegetarians.