Imagine a steaming bowl of pure Italian comfort that warms your soul and tantalizes your taste buds - that's exactly what this Cranberry Bean Pasta Fagioli promises! This rustic, hearty soup is not just a meal; it's a culinary journey through traditional Italian countryside cooking that will transport you straight to a cozy kitchen in Tuscany. Packed with protein-rich cranberry beans, tender pasta, and a symphony of aromatic herbs, this recipe is about to become your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 can cranberry beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant but not browned.
- Next, add the can of diced tomatoes (with their juices) to the pot, stirring to combine with the onions and garlic. Allow this mixture to cook for about 3-4 minutes to let the flavors meld.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Add the rinsed cranberry beans to the pot along with the oregano. Stir well to combine all the ingredients.
- Next, add the small pasta to the pot. Stir to ensure the pasta is evenly distributed and submerged in the broth.
- Season the soup with salt and pepper to taste. Remember to start with a small amount of salt, as you can always add more later.
- Cover the pot and let it simmer for about 15-20 minutes, or until the pasta is cooked al dente and has absorbed some of the broth.
- Once the pasta is cooked, taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Remove the pot from heat and let it sit for a few minutes before serving. This will allow the flavors to deepen even further.
- Serve the Cranberry Bean Pasta Fagioli hot, garnished with freshly chopped parsley or a sprinkle of grated Parmesan cheese if desired. Enjoy your hearty Italian dish!
Tips
- Use high-quality vegetable broth for the most robust flavor profile
- Don't overcook the pasta - aim for al dente texture to prevent mushiness
- For extra depth, consider adding a Parmesan cheese rind while simmering
- If the soup becomes too thick, gradually add more broth to maintain ideal consistency
- Fresh herbs like basil or parsley can elevate the final presentation and flavor
- This dish tastes even better the next day, so don't hesitate to make it in advance
- For a protein boost, you can add diced pancetta or Italian sausage during the onion sautéing stage
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 15g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
