Meat: Ground beef, Italian sausage, or pancetta can be added for extra richness and flavor. However, the dish can also be made vegetarian by omitting the meat.
Tomatoes: Crushed tomatoes or tomato paste form the base of the broth, giving the soup its rich, savory flavor.
Vegetables: Carrots, celery, onions, and garlic are essential for building the soup’s flavor profile. These aromatics are sautéed until tender before the other ingredients are added.
Herbs and Spices: Italian herbs like oregano, basil, thyme, and bay leaves are commonly used to enhance the flavor. A touch of red pepper flakes can be added for a bit of heat.
Broth: Chicken, beef, or vegetable broth serves as the liquid base of the soup, helping to marry the flavors together.
Preparation Process
Making Pasta e Fagioli is a straightforward process, but it requires attention to detail to ensure that all the flavors come together harmoniously.
Step 1: Prepare the Base
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add diced onions, carrots, celery, and garlic, and sauté until the vegetables are soft and fragrant.
Step 2: Brown the Meat
If using meat, add it to the pot and cook until browned. Ground beef or Italian sausage are excellent choices, but pancetta can add a richer, smoky flavor. Be sure to break up the meat as it cooks.
Step 3: Add Tomatoes and Broth
Stir in the crushed tomatoes or tomato paste, followed by the broth. Bring the mixture to a simmer, allowing the flavors to meld together.
Step 4: Incorporate Beans and Pasta
Add the drained and rinsed beans to the pot, followed by the pasta. Let the soup continue to simmer until the pasta is al dente and the beans are heated through.
Step 5: Season and Serve
Continue Reading in next page
