This Pasta Bean Soup is a delectable, warm and comforting version of the classic Italian Pasta e Fagioli SoupJump to Recipe
This pasta bean soup resembles the classic Italian version of Pasta e Fagioli. Rest assured, recipes for this soup varies. The basic requirement, however, calls for pasta and beans. The most common beans used includes, cannellini and white navy beans. Typical pastas used are small, like ditalini or elbow macaroni.
While this Pasta Bean Soup with vegetables resembles Pasta e Fagioli, it reminds me of the Caribbean because of the black eye peas. Further, the coupling of black eye peas and cannellini balanced the overall flavor. For this version of soup, canned beans are quite okay to use. However, fresh beans are great. But, they do require soaking overnight. As important as the beans, are the aromatics. Mildly tasting shallots marring with the delicate tasting leeks takes the flavor profile to a higher level.
Importantly, versions of the soup varies a lot. Some may even include, ground meat, pancetta or bacon. Additionally, some recipes calls for a variety of pasta shapes. That is why this version of pasta bean vegetable soup is adaptable to suit your taste buds.
The reason this version is beloved in our household, is because it is slightly thick and the flavors are balanced. The sweet taste of carrots coupled with the starchy texture of mini past simply comforts the taste bud during those colder autumn and winter months. Moreover, the freshness of mixed fresh herbs permeates throughout every slurp of warm comfort. The addition of cumin adds sweet, warm and nutty umami flavor. And spinach adds freshness and an added healthy spin. Happy Souping!
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Beans Pasta Vegetables Soup
This warm and comforting pasta beans vegetables soup is a delicious take on the classic pasta e Fagioli. It's so good that you'll be making it over and over again.
- 2 – 3 tablespoons extra virgin olive oil
- 1 1/2 – 2 shallots peeled and sliced or diced
- 2 leeks white parts only. Rinsed thoroughly and thinly sliced
- 4 large garlic cloves peeled and finely minced or chopped
- 3 teaspoons fresh thyme leaves finely minced
- 3 teaspoons fresh oregano leaves finely minced
- 2 teaspoons fresh rosemary finely minced
- 1/2 teaspoon ground cumin
- 3 small carrots peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 vine ripened tomato or roma tomato. Seeded and chopped
- 15 1/2 ounces black eye peas (1 can) rinsed thoroughly
- 15 1/2 ounces Cannellini beans (1 can) rinded thoroughly
- 1 1/2 quarts vegetable stock or chicken stock
- 1 1/4 teaspoons kosher salt or to taste
- 1/8 teaspoon freshly ground black pepper
- 1 cup Ditalini pasta or your favorite tiny pasta
- 6 ounces baby organic spinach or kale
Heat the olive oil in a 4-quart stock pot using medium flame.
Saute shallots and leeks for 2 minutes. Add a pinch of salt.
Add garlic, rosemary, oregano, thyme and ground cumin, Mix and cook 30 seconds.
Add in carrots, bell peppers and tomatoes. Season with a pinch of salt. Mix and cook two minutes.
Add in black eye peas and cannellini beans. Season with salt and freshly ground black pepper. Mix to combine with veggies.
Pour in the stock. Taste and adjust salt and pepper. Bring to a boil. Cover. Reduce heat and simmer 25 to 30 minutes until vegetables are al dente.
Add in ditalini pasta. Stir. Cover pot and simmer 8 minutes.
Note: My pasta package says to cook 13 minutes for al dente. The pasta will continue to cook with residual heat from the soup.
Add spinach. Turn off the heat. Mix in the spinach. The residual heat will continue to cook the spinach. Adjust salt if needed.
Let the soup sit for a few minutes before serving. Enjoy.