Katie’s Easy Bold and Spicy Pasta e Fagioli Soup
Pasta e fagioli soup is a traditional Italian soup made with pasta and beans. The name literally translates to “pasta and beans” in English. The soup usually contains a tomato-based broth, small pasta shapes such as ditalini or elbow macaroni, and either white cannellini beans or red kidney beans. Other common ingredients may include garlic, onion, celery, carrots, and herbs such as rosemary and thyme. Some versions of the soup may also include meat, such as pancetta or ground beef. It is a hearty and flavorful soup that is often served with crusty bread for dipping. In this recipe, I used orecchiette pasta, and this a little more spicy than traditional. I add a lot of oregano, red pepper, and Cholupa Sweet Habanero hot sauce.
I used Orecchiette pasta in this dish. Orecchiette pasta is a type of small, round-shaped pasta that originated in southern Italy, specifically in the region of Apulia (Puglia). The name “orecchiette” means “little ears” in Italian, which describes its shape, as the pasta is shaped like a small disc with a slight indentation in the middle, giving it the appearance of a tiny ear.
My daughter is a picky eater that does not usually like foods mixed together. She is also not a fan of hot and spicy food. I have been making her this to 10 plus years. The keys to this soup, are the quality of stock and cheese used to flavor. I hope you enjoy.
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How I add salt to Pasta e Fagioli
In this recipe, I used a low sodium stock, but not because I do not want salt in the soup. In this soup, I add a lot of salt by adding Italian cheese. After I am done reducing the stock, I turn off the heat and add 1/2 cup to 1 cup of Parmesan, Parmigiano-Reggiano, or Pecorino Romano cheese. Depending on the stock, you might still need to add salt to your soup. I topped Pasta e Fagioli with Locatelli Pecorino Romano cheese.
Ingredient of the Day-Cannellini Beans
Cannellini Beans are a type of white kidney bean that originated in Italy. They are creamy and mild in flavor, and are often used in soups, stews, salads, and pasta dishes. Cannellini beans are a good source of protein, fiber, iron, and other important nutrients. They are also known for their versatility in the kitchen, as they can be mashed or pureed to create dips or spreads, or used whole in a variety of recipes. You can also use red beans in Pasta e Fagioli.
Pasta e Fagioli Base
Saute Onions
Step 1: I normally make in a stock pot, but it is easier to show in a pan. Brown onions.
Brown Beef
Step 2: Add ground beef and carrots to onions and brown the ground beef.
Finish Base
Step 3: Add garlic about halfway through browning the beef. Drain grease, and add to stock pot.
Katie’s Bold and Spicy Pasta e Fagioli
Equipment
- 1 Large Stock Pot
- 1 large pot for pasta
Ingredients
Pasta e Fagioli
- 1 tbsp canola oil
- 400 grams ground beef
- ½ cup grated carrot or 60 grams
- 1½ cup diced sweet onions or 250 grams
- 2 whole garlic cloves chopped
- 64 oz beef stock
- 3 cans cannellini beans
- 14.5 oz crushed or petite diced tomatoes
- 2 cup water
- ⅓ cup hot sauce like red hot
- 1-2 tbsp Cholula Sweet Habenero Sauce optional
- ½-1 tsp red pepper flakes optional
- 2 tbsp dried oregano
- 1 tsp white pepper
- ½ tsp dried thyme
- 1 tbsp dried parsley
- ¼-⅓ cup Percorino Romano cheese
- salt and pepper to taste
Orecciette Pasta
- 1 lb Orecchiette or other good quality pasta
Instructions
Pasta e Fagioli
- add oil and preheat pot on medium heat1 tbsp canola oil
- add onions and brown1½ cup diced sweet onions or 250 grams
- add ground beef and carrots and brown. 1/2 way through add the garlic, and discard fat.400 grams ground beef, ½ cup grated carrot or 60 grams, 2 whole garlic cloves chopped
- add rest of ingredients except cheese and bring to simmer64 oz beef stock, 3 cans cannellini beans, 14.5 oz crushed or petite diced tomatoes, 2 cup water, ⅓ cup hot sauce like red hot, 1-2 tbsp Cholula Sweet Habenero Sauce, ½-1 tsp red pepper flakes, 2 tbsp dried oregano, 1 tsp white pepper, ½ tsp dried thyme, 1 tbsp dried parsley
- simmer for 45 minutes on med/low heat
- turn off heat and add cheese, then salt and pepper to taste. Depending on the stock it could be a tablespoon or more of salt.¼-⅓ cup Percorino Romano cheese, salt and pepper to taste
Pasta
- bring water to a boil and add a tsp of salt
- add pasta of your choice and cook to desired doneness.1 lb Orecchiette or other good quality pasta
- remove from heat and strain pasta.
- rinse pasta with cold water. I do not add the past to the soup. It will swell and removed the liquid.
- serve with any Italian grated cheese and enjoy!
