Katie’s Easy to make 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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- Katie's Easy to make Bold and Spicy pasta e fagioli soup
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- How I add salt to Pasta e Fagioli
- Pasta e Fagioli Base
- Ingredient of the Day- cannellini beans
- Katie's Bold and Spicy Pasta e Fagioli
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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 doing 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.
Pasta e Fagioli Base
Step 1 I normally make in a stock pot, but it is easier to show in a pan. Brown onions.
In step 2 add ground beef and carrots to onions and brown the ground beef.
Step 3 add garlic about halfway through browning the beef. Drain grease, and add to stock pot.
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.
Variations for Pasta e fagioli
- Feel free to add more ground beef to this recipe.
- You can add red beans, a mix of red and cannellini beans, or jut cannellini beans.
- Use the noodle of your choice.
- Sometimes I add chopped fresh spinach or kale to this soup.
- I usually add Cholupa Sweet Habanero hot sauce to this recipe. Feel free to stick with the regular hots sauce. Remember whatever hot sauce you add, it will take on that flavor.