Keep your belly warm and satisfied with a big bowl of Pasta e Fagioli -- flavorful and hearty pasta and white bean soup. This tasty version is complete with an extra-flavorful rosemary olive oil drizzle on top.
Pasta e Fagioli, a traditional Italian bean and pasta soup, is one of my all-time favorite soups. It's made with such simple, humble ingredients, yet delivers up fabulous flavor that makes you think you're enjoying something wonderfully fancy. Literally translating to "pasta and beans" in English, Pasta e Fagioli is loaded with a hearty dose of both.
This version of Pasta e Fagioli is a simple combination of tomatoes, white beans, and tiny shell pasta, complete with a flavorful rosemary olive oil drizzle on top. And ohhhhhhh, that rosemary olive oil drizzle puts this yummy soup over-the-top with flavor.
With just a little bit of chopping, combining of simple convenient ingredients, and some simmer time, this easy-to-make soup is good to go.
Aside from its fabulous flavor, I also love that the Pasta e Fagioli itself and its accompanying rosemary olive oil are both super easy to make. With just a little bit of chopping, combining of simple convenient ingredients, and some simmer time, this flavorful soup is good to go.
And as for the rosemary olive oil drizzle? -- Just heat some extra virgin olive oil in a pan, toss in a generous amount of chopped fresh rosemary, and set the pan aside to let the two steep together while the Pasta e Fagioli cooks. While it steeps, the rosemary infuses its flavor into the oil, creating one very tasty topping for the finished soup.
A big bowl of this tasty stuff will keep your belly warm and satisfied, for sure.
What's to Love About This Recipe?
- Simple ingredients - There's nothing fancy here, but a handful of simple ingredients sure deliver up fancy flavor. It takes just olive oil, onion, garlic, canned white beans, diced tomatoes, and broth, and small shell pasta to whip up a pot of this extra-flavorful Pasta e Fagioli.
- Easy to make - With just a little bit of chopping, combining of simple convenient ingredients, and some simmer time, this easy-to-make soup is good to go.
- Fabulous flavor - This hearty soup is just packed with fabulous flavor! Who knew such simple ingredients could come together to create something soooo good?
- That rosemary oil drizzle! - This version of Pasta e Fagioli is complete with an extra-flavorful rosemary olive oil drizzle on top -- and believe me, it is ohhhhh-so good.
Pasta e Fagioli with Rosemary Drizzle Ingredients:
It takes just a handful of simple, convenient ingredients to make a pot of this extra-tasty Pasta e Fagioli. To whip up a batch, you'll need:
- Onion + garlic - Chopped onion and fresh garlic form the aromatic flavor base of this tasty soup. For the best result, do not substitute powdered garlic for fresh.
- Canned diced tomatoes - Create the flavorful tomato and liquid base of the soup. Include both the diced tomatoes + their juice in the soup pot.
- Chicken broth - The liquid component of the soup. Use canned broth or homemade, whichever you prefer. Vegetable broth can be substituted, no problem.
- Canned cannelini beans - Also known as white kidney beans, cannelini beans serve as the bean element of this traditional pasta-bean soup. Great Northern beans, which are another variety of white beans, can also be used just fine.
- Tiny shells pasta - The pasta element of this traditional pasta-ben soup. Other small pasta can be substituted for the tiny shells, if you prefer.
- Salt & pepper - The soup is seasoned simply with salt and pepper, which serves to enhance its fabulous flavors.
- Olive oil + fresh rosemary - Fresh rosemary is steeped in warm extra virgin olive oil to create the soup's flavorful rosemary drizzle. Do not substitute dried rosemary for fresh, as dried will not create the same flavor result.
How to Make Pasta e Fagioli with Rosemary Drizzle:
Both the rosemary olive oil and the entire Pasta e Fagioli soup are really easy to make, which is nice.
For the rosemary oil drizzle, simply heat some extra virgin olive oil in a pan. Toss in a generous amount of chopped fresh rosemary, and immediately remove the pan from the heat. Then set the pan aside to let the two steep together while the Pasta e Fagioli cooks.
While it steeps, the rosemary infuses its flavor into the oil, creating one very tasty topping for the finished soup.
To make the Pasta e Fagioli soup itself, start by slowly sauteing some chopped onion and fresh garlic together until the onion is tender. Then add in canned diced tomatoes with their juice, cannelini beans, some chicken broth, a little water, salt, and some pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
To make the Pasta e Fagioli soup itself, start by slowly sauteing some chopped onion and fresh garlic together until the onion is tender. Then add in canned diced tomatoes with their juice, cannelini beans, some chicken broth, a little water, salt, and some pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Once the soup has simmered for 30 minutes, add in some tiny shells pasta. Continue to simmer everything together until the pasta is tender, which should take about 12 to 15 minutes more.
Then you're ready to enjoy this super flavorful and hearty soup treat. -- Serve up big bowls full, and drizzle each one with the rosemary olive oil.
Packed full with tasty tomatoes, hearty pasta, white beans, and wonderfully flavorful rosemary oil, this version of Pasta e Fagioli is simply loaded with flavor. Who knew such simple ingredients could come together to create something soooo good? -- But they sure do!
Check out these other super delicious soup recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: about 8 servings
Pasta e Fagioli with Rosemary Drizzle (Pasta & White Bean Soup)
Keep your belly warm and satisfied with a big bowl of Pasta e Fagioli -- flavorful and hearty pasta and white bean soup. This tasty version is complete with an extra-flavorful rosemary olive oil drizzle on top.
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Ingredients
Pasta e Fagioli (White Bean Soup):
- 2 T. extra virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 (15 oz.) cans cannelini beans (white kidney beans), drained & rinsed
- 2 (14.5 oz.) cans diced tomatoes + their juice
- 3 c. chicken broth (or vegetable broth)
- 2 c. water
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 c. small pasta (such as tiny shells)
Rosemary Olive Oil:
- 3 T. extra-virgin olive oil
- 1 T. chopped fresh rosemary
Instructions
Prepare the Pasta e Fagioli (White Bean Soup):
- Heat the 2 tablespoons olive oil in a large soup pot over medium-low heat. Add onion and garlic; saute slowly, stirring occasionally, until onion is tender, about 10 minutes.
- Add tomatoes, beans, chicken broth, water, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Once soup has simmered for 30 minutes, add pasta and continue to simmer until pasta is tender, about 12 to 15 minutes more.
Prepare the Rosemary Olive Oil:
- While the soup simmers, in a small saucepan heat the 3 tablespoons olive oil over medium heat. Add chopped rosemary and immediately remove pan from the heat.
- Let rosemary steep in the olive oil until soup is ready to be served.
- Spoon finished soup into bowls and drizzle each bowl with a bit of rosemary olive oil.
TRACEY'S NOTES:
- If there is Pasta e Fagioli leftover, I just drizzle any leftover rosemary olive oil on top of the soup in the pot before I put the pot in the refrigerator. Pasta e Fagioli's just as good with the rosemary oil all mixed in as it is with the oil drizzled on top.
Images and text ©The Kitchen is My Playground
I love pasta fagioli! Gotta make this over the weekend... and that rosemary drizzle is over-the-top!
ReplyDeleteThanks for sharing with us at MM last Sunday.... I'm pinning and sharing on FB.
ReplyDeleteThat. looks. delicious! I'm all about a yummy and easy new recipe! Thanks for linking up with us at Best of the Nest!
ReplyDeleteYum!! I could live on soup in the winter, thanks for the great recipe and sharing with everyone at Best of the Nest!!
ReplyDeleteI'm not much of a cook, but I will definitely try out this recipe!
ReplyDelete