EASY Pasta Fagioli Recipe

Indulge in the heartwarming flavors of Italy with my irresistible Pasta Fagioli recipe. This classic Italian soup’s name means “pasta and beans,” which are combined in a rich tomato broth infused with aromatic herbs, creating a comforting 1-bowl meal that’s both satisfying and soul-soothing. All you’ll need is some crusty bread to sop up every last drop of deliciousness.

RECIPE: https://preppykitchen.com/pasta-fagioli/

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Hey I’m John canel and today I’m preppy kitchen we’re making a hearty delicious pasta F so let’s get started first of all we have some prep work to do starting with one large Celery Stock give it a chop I have three large carrots that are

Peeled I’m going to give them a chop as well we want to have similar size pieces the pie size is really up to you I wouldn’t go too small because then your carrot will become liquefied so I think half Moons is the way to go as the carrots get larger they become quart

Moons everything should fit on a spoon I’m also chopping one medium onion and if you wanted a time saer you could totally just get miroa at the grocery store they have it almost at every single store miroa is a mixture of chopped carrots celery and onion and

It’s a great soup starter give it a chop down the middle and now nice little diced pieces follow so easy into my Dutch oven I’m adding 3 tbsp of olive oil ish we’re going to place this over medium high heat and let it warm up once your oil is nice and warm we’re

Going to add the onion in and cook until it is starting to Brown grab a wooden spoon give it a stir one carrot just one piece that’s all we have we’re going to cook the onions stirring frequently it’s about 10 minutes but it totally depends on your

Cook top the sugar and the onion will caramelize and really give you tons of flavor this is the base of your soup so don’t skip this step we’re not sweating the onions out you want to get some color in them my onions have started to Brown nicely thanks to some patient

Stirring so we’re going to add our celery as well as the carrots and garlic give that a stir and now we’re going to add six garlic cloves peeled and minced however I do not like mincing garlic I am over it so you can use a garlic press

And that is just as good good as long as it’s fresh garlic it’s great once you add the garlic just make sure it doesn’t burn that is so important burnt garlic will taste bitter and accurd that is an excellent amount of garlic and yes you could add more if you

Wanted for a little heat I’m adding a/4 teaspoon of red pepper flakes but I always add in much more than that and just say it’s a/4 teaspoon in case anyone asks why it’s so spicy we’re going to cook this for 5 minutes stirring occasionally so things can start softening

Up in case you’re wondering like pasta Fel is yes a traditional Italian soup and it’s delicious but it’s changed over time as new ingredients came to Italy Tomatoes different kinds of beans from America it’s a hearty soup of beans vegetables and pasta but things change over time I’ll often get comments on

Traditional dishes and people are totally torn some want things things to remain exactly true to form like this is how it should be basically because my grandmother made it this way but then if you’re in a restaurant they might do a twist or people’s homes things just

Change and it still has the heart of the dish still has the essence but it’s not exactly the same some people aren’t cool with that but I love it I think that really dishes should change over time and from person to person because every person makes a

Their own so if you ever see one of my recipes and it has a certain spice profile or maybe there’s a vegetable that you don’t like you can still make the dish just swap it out for something you do enjoy that would complement things well that’s the end of my

Tangent that smells really good things have softened slightly and the garlic has started to caramelize so it’s time for a 28 Oz can of diced tomatoes I’d also like two teaspoons of oregano one and two I actually grow oregano in my garden and it is such a

Pleasure it loves where we live so I get giant giant mounds of it this is not for my garden it’s not dried I do have some oregano drying over there though I’d also like half a teaspoon of black pepper more or less you’re really just letting the flavors

Meld together before we add in more flavors like one step at a time it’s time to add our stock 6 to 8 cups of veggie or chicken stock either one’s going to work really well and the amount is just based on if you want a soupy

Soup or more of a Stewie soup I’m using six cups of stock I can add more later if I feel like it but I like a thicker soup and if you really want a thicker more silky soup you can keep the Bean Juice the aqua FAA quite the Rebrand and

The starches in that will silky things up I just added two bay leaves in and also going to add in about a teaspoon of salt we’re going to add this to start and add more to taste later so you always start with some salt but you

Don’t want to go overboard I was so spoiled as a child we had fruit trees all over the backyard and a bay tree oh my gosh so amazing to have fresh bay leaves they are much better than the dried ones you can get some good dried B leaves

Though I will say we’re going to bring this to a boil now so give it a stir you can do a dish or two stir occasionally and then once it comes to a boil we’re going to add some more delicious things my soup’s come to a boil so it’s time to

Give it a taste without burning yourself a little bit more salt it’s nice to season your soup before you add the pasta so the pasta really soaks in a lot of flavor you would never cook pasta pasta in unsalted water would you now it’s time to add one cup of pasta

Specifically diini but you could use other pastas that you enjoy give it a stir and now we’re going to cook the pasta for maybe about 8 minutes to 10 until it’s almost tender we don’t want it to get soggy and soft so Al Dente is

The rule here as you can see this soup is beyond easy especially if you bought the home like the store bought Mera it’s like there’s no prep to do at all all you have are some cook times so dump it in cook dump it in cook dump it in cook

So that’s it you can do so many other things you could help your kids with their homework you could do some online shopping and the soup will be ready in no time once the pasta is in though you do want to give it an occasional stir or

It could stick to the bottom of your pot while my pasta is cooking I’m going to chop about 1/4 cup of parsley up this will make it look like your soups a bit green but it also adds a nice vegetal note it’s kind of subtle but it really does

Something there we go o it smells so good nice and Al Dente so I’m going to reduce this to medium low I’m going to add a 15 oz can of red beans and a 15 oz can of kolini beans these have been drained and rinsed we’re going to simmer

This for a few minutes just so the beans warm up and all the flavors come together but first if you think the soup needs some more salt or Pepper or anything else add it now and let that work in never add it at the very end

Even though this is almost the very end just before serving stir in your chopped parsley and just like that it’s ready to enjoy with a little bit of crusty bread maybe a glass of wine this might just be the perfect meal for a cold day I hope

You get a chance to make this recipe and if you like this video check out my soup playlist