This Parmesan Pasta Fagioli Soup is a warm hug in a bowl! It’s packed with beans, pasta, and veggies, all bubbling together in a tasty broth. Plus, who can resist a sprinkle of Parmesan on top?
I love how this soup is filling yet light. It’s perfect for chilly days or anytime you need some comfort food. Trust me, your belly will be asking for seconds! 🍲
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing and adds a nice flavor. If you’re looking for a cheaper option, canola or vegetable oil works too, though it won’t have the same richness.
Onion: A medium onion is great here, but if you’re not a fan of onions, shallots or leeks can be used instead. Green onions can add a milder taste.
Garlic: Fresh garlic brings lots of flavor, but garlic powder works as a substitute in a pinch—use about 1/4 teaspoon for each clove.
Carrots and Celery: Both add sweetness and crunch. If you have other veggies like bell peppers or zucchini, you can swap those in—just adjust cooking time as needed.
Broth: You can choose vegetable or chicken broth, depending on your preference. Homemade broth adds extra depth, but store-bought works perfectly fine.
Cannellini Beans: These beans add protein and creaminess. If you can’t find them, navy beans or chickpeas can be good alternatives.
Pasta: Ditalini is traditional, but elbow macaroni, small shells, or any small pasta shape will fit nicely. If you’re gluten-free, use a gluten-free pasta.
Parmesan Cheese: This ingredient gives the soup a delicious savory kick. You can use Pecorino Romano for a bolder flavor or nutritional yeast for a dairy-free option.
How Do I Sauté Vegetables Perfectly Without Burning Them?
Sautéing vegetables can be tricky if you’re not familiar with timing. The key is to start with the onions because they take the longest to soften. Use medium heat to avoid burning the garlic, which cooks faster.
- First, heat the olive oil, then add the onions. Cook until they’re soft and slightly translucent (about 3-4 minutes).
- Next, add garlic, carrots, and celery. Stir frequently and cook for about 5 minutes until the carrots and celery soften. Keep the heat steady; don’t go too high!
Remember to stir the vegetables often and let them cook just until they’re tender. This method will enhance their natural flavors without any charring.
How to Make Parmesan Pasta Fagioli Soup
Ingredients You’ll Need:
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup grated Parmesan cheese (plus more for serving)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes around 25 minutes to prepare and cook. You’ll spend about 10 minutes chopping and cooking the vegetables, then 15 minutes simmering everything together. It’s quick enough for a weeknight dinner and perfect for sharing!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté it for about 3-4 minutes until it becomes translucent. This will create a wonderful base for your soup!
2. Add More Veggies:
Next, toss in the minced garlic, diced carrots, and diced celery. Cook these together for another 5 minutes, stirring occasionally. You want the vegetables to be tender and flavorful.
3. Pour in the Broth:
Now, pour the broth into the pot and bring the whole mixture to a boil. Once boiling, add the rinsed cannellini beans along with the dried oregano and thyme. Season everything with a pinch of salt and pepper to taste.
4. Cook the Pasta:
Stir in the small pasta you chose. Then reduce the heat and let it simmer. Cook for about 8-10 minutes, or until the pasta is al dente. Stir occasionally to ensure nothing sticks to the bottom of the pot.
5. Melt in the Cheese:
When the pasta is cooked perfectly, remove the pot from the heat. Stir in the grated Parmesan cheese until it melts and blends into the soup. This will make your soup rich and creamy!
6. Serve and Enjoy:
Ladle the hot soup into bowls and garnish with additional grated Parmesan cheese and some freshly chopped parsley. Serve right away and enjoy the comforting flavors!
Can I Use Different Types of Beans?
Absolutely! If you don’t have cannellini beans, you can use other varieties like kidney beans or garbanzo beans. Just make sure to drain and rinse them before adding to the soup for the best flavor and texture.
What Can I Substitute for the Pasta?
If you’re looking to make the soup gluten-free, you can substitute traditional pasta with gluten-free pasta options such as rice pasta or quinoa pasta. Just keep an eye on the cooking time, as gluten-free pasta can cook faster or slower than regular pasta.
Can I Make This Soup Vegetarian?
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth if it thickens too much. For longer storage, freeze the soup in portions for up to 3 months.
