Pasta e Fagioli is a classic Italian comfort dish that perfectly blends hearty beans with tender pasta in a savory broth. Giada De Laurentiis’ take on this traditional recipe brings a fresh and flavorful twist that’s easy to make and incredibly satisfying. It’s the kind of meal that warms you up from the inside out and makes any day feel special.
This recipe stands out for its balance of simple ingredients and rich taste, making it a staple in Italian kitchens and a favorite for home cooks everywhere. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with family, Giada’s Pasta e Fagioli delivers on both taste and tradition. Let’s dive into this delicious bowl of Italian goodness that’s sure to become one of our go-to recipes.
Ingredients
To create an authentic and flavorful Giada Pasta e Fagioli, we use simple yet fresh ingredients that come together perfectly. Here is the complete list to guide us through the preparation.
Main Ingredients
- 1 cup dried cannellini beans (or 2 cans, drained and rinsed for convenience)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 (14-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Salt to taste
- Pepper to taste
Seasonings and Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Red pepper flakes (optional, for a subtle heat)
- Fresh parsley, chopped for layering fresh herbal notes
Optional Garnishes
- Grated Parmesan cheese
- Drizzle of extra-virgin olive oil
- Fresh basil leaves
- Crusty Italian bread, for serving
| Ingredient Category | Key Ingredients |
|---|---|
| Main Ingredients | Cannellini beans, olive oil, onion, garlic, celery, carrot, crushed tomatoes, chicken broth, small pasta |
| Seasonings and Herbs | Oregano, thyme, bay leaf, red pepper flakes, fresh parsley |
| Optional Garnishes | Parmesan cheese, olive oil drizzle, fresh basil, crusty bread |
Equipment Needed
To prepare Giada Pasta e Fagioli perfectly, having the right equipment is essential. We recommend gathering the following tools to ensure smooth cooking and authentic results:
- Large Dutch Oven or Heavy-Bottomed Pot
Ideal for simmering the beans and broth evenly without scorching. The heavy base helps in maintaining consistent heat.
- Wooden Spoon
Crucial for stirring ingredients gently, especially when combining the beans, pasta, and seasonings.
- Cutting Board and Sharp Knife
For finely chopping onions, garlic, celery, and carrots — key components to build the rich flavor base.
- Measuring Cups and Spoons
Accuracy in measuring broth, olive oil, herbs, and pasta ensures the correct balance of flavors.
- Colander or Strainer
To rinse and drain canned beans or cooked pasta when needed.
- Ladle
Helps in serving the soup perfectly, allowing us to scoop both broth and solid ingredients.
- Small Bowl
For mixing grated Parmesan cheese or red pepper flakes that we add as garnishes.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven | Even simmering and cooking |
| Wooden Spoon | Stirring without scratching the pot |
| Cutting Board & Sharp Knife | Prepping vegetables |
| Measuring Cups & Spoons | Precise ingredient measurements |
| Colander or Strainer | Rinsing beans/pasta |
| Ladle | Serving the soup |
| Small Bowl | Holding garnishes |
Having each piece of equipment ready before starting streamlines our cooking process and helps capture the authentic taste and texture of Giada’s Pasta e Fagioli recipe.
Prep Work
Before we start cooking Giada’s Pasta e Fagioli, proper preparation ensures each ingredient shines and the flavors meld perfectly. Let’s get everything ready step-by-step for a smooth cooking experience.
Preparing the Beans
We use dried cannellini beans for the best texture and flavor in this Pasta e Fagioli recipe.
- Rinse the beans thoroughly under cold water using a colander.
- Optional but recommended: Soak the beans in water overnight or for at least 8 hours to reduce cooking time and improve digestibility.
- If short on time, perform a quick soak by boiling the beans in water for 2 minutes, then letting them sit, covered, for 1 hour.
- Drain and rinse the beans again before cooking.
This preparation step is crucial to achieve tender beans that absorb the rich broth flavors.
Chopping Vegetables
Fresh vegetables build the aromatic foundation of the soup. We carefully chop each to balance texture and flavor.
- Onion: Finely dice 1 medium onion for even cooking and sweetness.
- Garlic: Mince 3 cloves of garlic to release full aroma and flavor.
- Celery: Chop 2 stalks of celery into small pieces around ¼-inch for a slight crunch.
- Carrot: Dice 2 medium carrots similarly to celery for color and natural sweetness.
Using a sharp knife and stable cutting board, maintain uniform sizes to promote consistent cooking and optimal mouthfeel in each spoonful.
Measuring the Pasta and Broth
Precision with pasta and broth measurements ensures the perfect soup consistency—neither too thick nor too watery.
| Ingredient | Quantity | Notes |
|---|---|---|
| Small pasta (ditalini or small shells) | 3/4 cup (about 4 ounces) | Measures dry; cooks in broth later |
| Low-sodium chicken broth | 6 cups | Use low sodium to control salt levels |
Measuring cups help us maintain balance so that the Pasta e Fagioli delivers a comforting, flavorful experience with every bowlful.
Cooking Instructions
Follow these detailed steps to create a hearty and authentic Giada Pasta e Fagioli that bursts with flavor and comforting textures.
Sautéing the Vegetables
- Heat 3 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
- Add 1 cup finely chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrot.
- Sauté the vegetables, stirring frequently, until they become soft and translucent—about 7 minutes.
- Stir in 4 minced garlic cloves and cook for an additional 1 minute until fragrant.
- Add 1 teaspoon dried oregano and 1/2 teaspoon dried thyme to bloom the herbs and enhance the flavor.
Adding Beans and Broth
- Drain and rinse the prepared 1 1/2 cups dried cannellini beans (soaked overnight or quick soaked).
- Add the beans to the pot along with 4 cups low-sodium chicken broth and 1 can (14.5 oz) crushed tomatoes.
- Toss in 1 bay leaf and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover and simmer the soup for about 1 hour or until the beans are tender.
- Stir occasionally to prevent sticking and check liquid level, adding a bit more broth if necessary.
Cooking the Pasta
- Once beans are tender, remove the bay leaf.
- Increase the heat to bring the soup back to a boil.
- Add 1 cup small pasta (such as ditalini or elbow macaroni) slowly into the pot.
- Cook uncovered, stirring frequently, until the pasta is al dente—about 10 to 12 minutes.
- Be careful not to overcook the pasta to maintain the right texture.
Combining and Simmering
- Reduce heat to low once pasta is cooked.
- Adjust seasoning with salt and pepper to taste.
- For a richer finish, stir in 1/2 cup grated Parmesan cheese until melted and combined.
- Simmer for an additional 5 minutes uncovered to thicken slightly.
- Optional: add a pinch of red pepper flakes for gentle heat or a drizzle of olive oil for extra richness before serving.
| Step | Key Details | Time | Temperature |
|---|---|---|---|
| Sauté Vegetables | Onion, celery, carrot, then garlic & herbs | 8 minutes | Medium heat |
| Simmer Beans & Broth | Beans, broth, crushed tomatoes, bay leaf | ~1 hour | Low heat (simmer) |
| Cook Pasta | Add pasta until al dente | 10–12 minutes | Medium-high heat |
| Final Simmer & Cheese | Combine Parmesan and season | 5 minutes | Low heat |
This step-by-step process ensures our Giada Pasta e Fagioli achieves the perfect balance of creamy beans, tender pasta, and savory broth with every spoonful.
Serving Suggestions
To fully enjoy Giada Pasta e Fagioli, consider these thoughtful serving suggestions that complement the dish and enhance its comforting flavors.
- Garnish Elegantly
Top each bowl with a generous sprinkle of freshly grated Parmesan cheese and a delicate drizzle of extra-virgin olive oil. For a bright herbal note, add a few fresh basil leaves or a pinch of chopped parsley. These final touches bring depth and aroma to every spoonful.
- Serve with Crusty Italian Bread
A warm slice of crusty Italian bread, such as ciabatta or focaccia, makes the perfect companion. Its crunchy exterior and soft interior are ideal for dipping into the rich broth, soaking up flavors and adding satisfying texture contrast.
- Accompany with a Simple Salad
Pair the soup with a lightly dressed arugula or mixed greens salad. A tangy vinaigrette balances the savory richness of the pasta e fagioli, bringing freshness to the meal.
- Wine Pairing
For an authentic Italian experience, serve this dish with a glass of Chianti or light-bodied red wine. The wine’s acidity cuts through the creaminess of the beans and cheese, cleansing the palate between bites.
| Serving Component | Recommendations |
|---|---|
| Garnish | Freshly grated Parmesan, olive oil, fresh basil or parsley |
| Bread | Crusty Italian bread like ciabatta or focaccia |
| Salad | Arugula or mixed greens with vinaigrette |
| Wine | Chianti or other light-bodied red wine |
“A bowl of Giada Pasta e Fagioli isn’t just a meal; it’s an experience. The right accompaniments create a harmony of flavors and textures that elevate this classic Italian comfort food.”
We recommend plating the soup in shallow bowls to highlight its hearty texture and vibrant colors. Using a ladle, serve a generous portion ensuring each bowl contains a good balance of tender pasta, creamy beans, and simmered vegetables. This approach showcases the heartwarming essence of Giada’s Pasta e Fagioli at its finest.
Make-Ahead and Storage Tips
Preparing Giada Pasta e Fagioli in advance can save us time while preserving the dish’s rich flavors and comforting textures. Here’s how to handle make-ahead and storage efficiently:
Make-Ahead Preparation
- Cook the beans and soup base separately if possible, then combine just before serving to maintain optimal texture.
- If we plan to make the entire soup ahead, allow it to cool completely before storing to prevent condensation that dilutes flavors.
- For best results, cook the pasta al dente, so it does not become mushy when reheated.
Storing Giada Pasta E Fagioli
We can store the soup safely in the refrigerator or freezer using these tips:
| Storage Method | Temperature | Duration | Storage Container |
|---|---|---|---|
| Refrigerator | 34°F to 40°F (1°C to 4°C) | Up to 3 days | Airtight container or covered pot |
| Freezer | 0°F (-18°C) | Up to 3 months | Freezer-safe containers or bags |
- Label containers with date prepared for easy tracking.
- When freezing, leave some space at the top to allow the soup to expand.
Reheating Instructions
- Thaw frozen soup overnight in the refrigerator for best results.
- Reheat gently on the stovetop over medium heat stirring occasionally until heated through.
- To restore original texture, consider adding a splash of broth or water if the soup has thickened too much.
- Avoid reheating in the microwave longer than needed to prevent the pasta from overcooking.
“For a perfect texture, always remember: pasta continues to absorb liquid as it sits, so cooking it al dente and reheating gently keeps your Giada Pasta e Fagioli just right.“
Additional Tips
- If storing leftovers with pasta, we can also keep the pasta separate and add it during reheating for a fresher bite.
- Garnish just before serving with fresh basil, Parmesan cheese, and a drizzle of olive oil to revive the soup’s vibrant flavors.
- Use airtight containers to avoid any flavor transfer in the fridge or freezer.
By following these make-ahead and storage tips, we ensure that every bowl of our Giada Pasta e Fagioli retains its authentic taste and comforting warmth.
Conclusion
Giada’s Pasta e Fagioli brings together simple ingredients to create a hearty meal that feels like a warm embrace. With its rich flavors and comforting texture, it’s a dish we’ll keep coming back to time and time again.
Whether you’re cooking for a busy weeknight or a cozy family gathering, this recipe offers a perfect balance of ease and authenticity. By following the tips and techniques we’ve shared, you’ll enjoy a satisfying bowl that truly celebrates Italian comfort food at its best.
Frequently Asked Questions
What is Pasta e Fagioli?
Pasta e Fagioli is a traditional Italian soup made with beans and pasta in a savory broth. It’s a comforting, hearty dish often enjoyed as a quick meal or cozy family dinner.
How does Giada De Laurentiis’ version of Pasta e Fagioli differ?
Giada adds a fresh and flavorful twist by using simple, high-quality ingredients and herbs. Her recipe is easy to prepare and balances creamy beans with tender pasta in a rich broth.
What key ingredients are needed for Giada’s Pasta e Fagioli?
You’ll need dried cannellini beans, extra-virgin olive oil, onion, garlic, celery, carrot, crushed tomatoes, low-sodium chicken broth, small pasta, and herbs like oregano, thyme, and bay leaf.
What tools are essential for making Pasta e Fagioli?
A large Dutch oven or heavy pot, wooden spoon, sharp knife, cutting board, measuring cups, colander, ladle, and a small bowl for garnishes are important to prepare the dish efficiently.
How should I prepare the beans before cooking?
Rinse the dried cannellini beans well, then soak them overnight for better flavor and digestion, or use a quick soak method if short on time.
Can I make Pasta e Fagioli ahead of time?
Yes, cook the beans and soup base separately if possible, store the soup in the refrigerator or freezer, and keep pasta separate to maintain texture. Reheat gently before serving.
What is the best way to serve Pasta e Fagioli?
Garnish with freshly grated Parmesan, a drizzle of olive oil, and fresh herbs. Serve with crusty Italian bread and a simple salad for a complete meal.
How do I ensure the pasta isn’t overcooked?
Cook the small pasta until just al dente, especially when making the soup ahead, to avoid mushy pasta when reheating.
What wines pair well with Pasta e Fagioli?
Light-bodied red wines such as Chianti complement the dish’s flavors and enhance the authentic Italian dining experience.