Ultimate Pasta e Fagioli

The Prompt

Hey, Gippity, I’m still trying to figure out what to make today. Seriously drawing a blank here.

Gippity Kitchen Says:

No stress, Stephen. We’ll figure it out together.

Sometimes, the best meals start with a blank slate, but let’s narrow it down a bit—are you craving anything in particular?

Something warm, or something with a kick? What are you feeling?

Honestly, I’ve got no clue. I just want something good, not too heavy, but still satisfying.

Totally get that; you want something comforting that won’t leave you in a food coma.

How about we lean into something cozy and versatile? Maybe a soup or a pasta dish—something you can curl up with but still feel good after eating.

What’s the pantry situation? Any pasta or beans hanging around? We can start there and build something up.

Actually, I have this box of tiny star pasta. It’s called Pastina. Still trying to figure out what to do with it. I have several cans of different beans.

Pastina, nice! Those little stars are perfect for comfort food. They’re super versatile and can be used in many dishes.

You know what would work really well? Pasta e Fagioli. This hearty Italian soup has beans, sausage, and a rich broth.

Usually, it’s made with ditalini, but Pastina would be a fun twist. Imagine a bowl of that on a cool evening—warm, filling, but not too heavy.

Want to give it a shot? I can walk you through the whole recipe step by step.

Honestly, I’ve never made Pasta e Fagioli before, so let’s do it. Give me your Ultimate Pasta e Fagioli recipe.

Ultimate Pasta e Fagioli

Here’s a cozy take on a classic Italian dish: Pasta e Fagioli, made with tiny star-shaped Pastina pasta. This soup is the ultimate comfort food, blending hearty cannellini beans, flavorful Italian sausage, and vibrant greens in a rich, savory broth. The Pastina adds a unique texture that makes each spoonful satisfying yet light. It’s the perfect dish for something warm, filling, and full of flavor without being too heavy. Whether you’re serving it for a weeknight dinner or a special gathering, this Pasta e Fagioli will hit the spot.

by Gippity Kitchen

Prep 20 min Cook 40 min Total 1 hr 6 Servings Cuisine Italian Course Main Course

Ingredients

• 2 cans (each 15 oz) cannellini beans, drained
• 1 lb Italian sausage (sweet or spicy), casings removed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste
• 6 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 tablespoon tomato paste
• 2 teaspoons Italian seasoning
• 1 cup Pastina pasta
  
• 1 cup kale, stems removed, finely chopped
• 1 cup Swiss chard, stems removed, finely chopped
• Juice of 1 lemon
• Zest of 1 lemon
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh basil, finely chopped
• Parmesan cheese, grated, for serving
• Extra virgin olive oil, for drizzling

Instructions

1. Brown the Sausage: In a large pot, cook the Italian sausage over medium heat, breaking it apart with a spoon until it’s fully cooked and browned. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot for extra flavor.
2. Cook the Sofrito: Add olive oil, onion, celery, and carrots in the same pot with the sausage fat. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic, thyme, red pepper flakes, salt, and black pepper, and cook for another 2 minutes until fragrant.
3. Combine with Broth: Stir in the chicken or vegetable broth, diced tomatoes with their juice, tomato paste, and Italian seasoning. Bring to a boil, then reduce heat to a simmer. Let the soup simmer, partially covered, for about 15 minutes.
4. Add Pasta, Beans, and Sausage: Return the cooked sausage to the pot, add the Pastina pasta, and the rinsed cannellini beans. Simmer until the pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
5. Incorporate Greens: Stir in the kale and Swiss chard, cooking for another 5 minutes or until the greens are wilted but still vibrant.
6. Acidic Finish: Remove the pot from heat. Stir in the lemon juice and zest, mixing well to incorporate the bright flavors throughout the dish.
7. Final Seasoning: Taste and adjust the seasoning with additional salt, black pepper, or red pepper flakes as needed. Stir in the fresh parsley and basil.
8. Serve: Ladle the hot Pasta e Fagioli into bowls. Top with a generous amount of grated Parmesan cheese, a drizzle of extra virgin olive oil, and a sprinkle of fresh basil or parsley if desired.

This recipe is designed to deliver a comforting, flavorful, and slightly zesty bowl of Pasta e Fagioli that’s perfect for a hearty dinner. The combination of creamy beans, savory sausage, and the fresh lemon finish will surely make this dish a new favorite.