… from the California Kitchen
How you doin’? Some soups wear well all year ‘round, and in my book, Pasta e Fagioli is definitely one of those soups. It’s nourishing, comforting and oh so delicious!
Pasta e Fagioli is a classic peasant soup loaded with veggies and pasta and Italian flavors! Best of all my recipe is made in an Instant Pot and ready in only 30 minutes from start to finish!
Pasta e Fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you're me and the whole country of Italy, as well as New York City, New Jersey and Philly), but I assure you that this Italian stew is truly irresistible from the aroma to the taste. Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl. At 199 calories for 12 ounces you have a meal with very low calories.
The Italian Bean soup with pasta has very old roots. Since the time of the Roman Empire, it was common prepare Pasta e Fagioli with the only variety of beans known at that time—black-eyed peas imported from West Africa.
Pasta e Fagioli as we know it today comes with the discovery of America, and the importation of the American beans which started in the early years of the 15th Century. The Pope Clement VII (born Giulio de’ Medici) introduced the new beans in 1528, in Tuscany and the Papal States, then in Veneto where the Pietro Valeriano started the plantation of beans in the countryside around Belluno.
In the beginning, the “new” American beans like Borlotti or Cannellini were exclusively served on the tables of rich people and nobles, while the poor and working class kept eating the black-eyed peas. Over the years, the use of the black-eyed peas fell into disuse, and now in almost all regions of Italy Pasta e Fagioli is prepared with the American beans. Read on to the ChefSecret to learn how to take this great soup to the next level.
Prep time: 10 minutes
Cook time: 4 minutes
Natural release time: 15 minutes
Yield: 8 servings
3 tablespoons olive oil
1 cup white onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
3 cloves garlic, minced
1 teaspoon pepper
1 teaspoon salt
2 teaspoons chili garlic sauce or hot sauce
1 tablespoon fresh rosemary, chopped or 1/4 teaspoon if dry
2 bay leaves
1 can (15-1/2 ounces) cannellini beans (white kidney beans), drained and rinsed
5 ounces dry pasta such as shells, gemelli, or elbow macaroni
1 can (14 ounces) diced tomatoes (do not drain)
5 cups low sodium chicken broth
Garnishes: chopped parsley and Parmesan cheese
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