If you're the type of person that saves parm rinds in the freezer, now's the time to use 'em! They'll add another dimension of richness and flavor that takes this soup to a whole other level. Parm is the most traditional route for this dish, a little freshly grated on top before serving goes a long way.
PASTA E FAGIOLI SOUP FREE
This soup is hearty enough without any meat, so feel free to substitute away! Small cubes of extra firm tofu would be a good addition as well if you're looking for more protein. Vegetable broth is also a perfectly good substitute if you're going the vegetarian route. Remember, it's a lot easier to fix an under-salted soup than an over-salted one. When it comes to broth, we have one rule: buy low sodium! Often store-bought broth is seasoned with an unnecessary amount of salt. Chicken or shrimp would also be a great addition, just keep in mind they cook at different rates and would need to be added at different stages of cooking. When your soup is fully prepared, top it with your crisped bacon/pancetta before serving. When all the fat is rendered out, remove it from your pan to a paper towel lined plate and use the remaining fat to cook your vegetables. It's totally optional, though! If you'd prefer, start by crisping up some bacon or pancetta instead. Part of what makes our Pasta e Fagioli so hearty is the addition of sausage. (They're better suited for dishes like garlic spaghetti and shrimp alfredo.) Pretty much any pasta you have lying around will do, but we'd stay away from longer noodles like spaghetti or fettuccine. Generally, we prefer to stick to tradition and choose a smaller shape of pasta like ditalini, orecchiete, or even orzo. Traditionally this dish is made with Ditalini, a tiny, tube-shaped pasta. If you'd like to add more delicate greens like swiss chard or spinach, throw them in at the end. They'll wilt in less than a minute when folded into the hot soup. These can all be added around the same time as the pasta, that way they'll have time to wilt but will still retain some bite. If you prefer more leafy greens in your soup, try kale, bok choy, or escarole. That doesn't mean they have to be the only vegetables though! Root vegetables like parsnips, fennel, or turnips could also be thrown in at this stage to contribute added flavor and texture. Onions, carrots, and celery (AKA mirepoix) provides the flavorful foundation from this soup, and many others.
If you prefer dried beans-go for it! And you can follow our guide to do here. Just be sure to factor in added time for soaking the dried beans.īeans aren't the only variables you can play with in this recipe! Below, we'll break down all the opportunities for substitutions and additions so you can make your Pasta e Fagioli the best it can be!
Not only can we be sure that canned beans are cooked perfectly every time, but in this recipe we're also using their canning liquid for added flavor. Traditionally this soup is made from dried beans, but we've opted for canned beans for ease. Perfect for those dreary winter evenings when you want something fast and delicious, this soup comes together in no time, and it's super adaptable. (As in, chop up whatever you've got in your crisper and throw it in the pot!) Craving something hearty, healthy and warm? Pasta e Fagiole (AKA pasta and beans) is the answer.
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