Tomato paste – It thickens the broth and deepens the tomato flavor.I LOVE the fennel’s anise-like flavor in this soup, but if you can’t find it, or if you’re not a fennel fan, celery is a great alternative!
Onion, garlic, carrots, and fennel – These aromatic veggies create the soup’s flavorful base.However, fresh shell beans are hard to find where I live, so I call for canned cannellini beans instead. Beans – In Italy, pasta e fagioli is traditionally made with fresh cranberry beans.Can’t find it? Little elbow macaroni noodles or another small pasta shape would work well too. Pasta, of course! Ditalini is my top pick.Here’s what you need to make this pasta e fagioli recipe: If you’re looking for simple, affordable, and delicious dinners to add to your rotation, pasta e fagioli can’t be beat. AND the combination of pasta, beans, and veggies makes it a satisfying standalone meal. The ingredients are largely pantry staples. Here in the US, many people know pasta e fagioli from the menu at Olive Garden, but I’m here to tell you that you HAVE to try making this dish at home. Its name literally translates to “pasta and beans,” and it consists of tiny pasta, creamy beans, and tender vegetables in a fragrant tomato broth. Pasta e fagioli, sometimes shortened to pasta fagioli (or pasta fazool if you’re a Sopranos fan), is a classic Italian soup.
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