Welcome to a delightful and hearty Italian classic, Rachael Ray’s Pasta Fagioli recipe. This comforting dish brings together the simplicity of pasta and the richness of beans, resulting in a flavorful and satisfying meal. Whether you’re a pasta lover or a fan of Italian cuisine, this recipe is sure to become a favorite in your kitchen.
With its unique combination of ingredients and Rachael Ray’s signature touch, this Pasta Fagioli is a true delight for your taste buds.
Equipment Needed
To prepare this delicious Pasta Fagioli recipe, you’ll need the following equipment:
- Large pot
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Soup ladle
- Serving bowls
Ingredients
For the Rachael Ray Pasta Fagioli recipe, you’ll need the following ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Cooking Instructions
- Over medium heat place a large pot and heat olive oil. Add the minced garlic, chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are tender.
- Now time to add cannellini beans, vegetable or chicken broth, diced tomatoes dried oregano, and dried basil to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, allowing the flavors to meld together.
- Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
- After simmering the soup for 20 minutes, add the cooked pasta to the pot. To taste season with salt and pepper and stir well.
- Simmer for an additional 5 minutes to allow the pasta to absorb some of the flavors from the soup.
- Serve the Pasta Fagioli hot in individual bowls. Garnish each bowl with grated Parmesan cheese and a sprinkle of fresh chopped parsley.
Cooking Tips
- If you prefer a thicker consistency for your Pasta Fagioli, mash some of the beans with a fork before adding the pasta.
- To make this recipe vegetarian or vegan, simply substitute vegetable broth for the chicken broth and omit the Parmesan cheese garnish.
Serving Suggestions
To elevate your Pasta Fagioli experience, consider the following serving suggestions:
- Serve with a side of crusty bread or garlic breadsticks for dipping.
- Pair with a fresh green salad dressed with a tangy vinaigrette for a refreshing contrast.
- Top each bowl with a drizzle of extra-virgin olive oil for added richness.
- Accompany with a glass of red wine, such as Chianti or Sangiovese, to complement the flavors of the dish.
Conclusion
Rachael Ray’s Pasta Fagioli is a fantastic recipe that effortlessly combines the heartiness of beans with the comforting goodness of pasta. The flavorful combination of vegetables, herbs, and the addition of Parmesan cheese makes this dish a satisfying meal for any occasion. Whether you’re seeking a quick and easy dinner option or a nourishing lunch, this recipe is sure to impress your family and friends with its robust flavors and rustic charm. Enjoy the warm and inviting taste of Italy right in your own kitchen with Rachael Ray’s Pasta Fagioli recipe.
FAQs
Can I freeze the leftovers?
Yes, Pasta Fagioli freezes well. Let the leftovers cool completely, use airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use different types of beans?
While cannellini beans are traditional for Pasta Fagioli, you can experiment with other types of beans like kidney beans or great northern beans for variation.
Can I add meat to this recipe?
Absolutely! If you prefer a meaty version, you can add cooked crumbled Italian sausage or diced pancetta to the pot during the initial sautéing step.
Rachael Ray Pasta Fagioli Recipe
Equipment
- Large pot
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Soup ladle
- Serving bowls
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Over medium heat place a large pot and heat olive oil. Add the minced garlic, chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are tender.
- Now time to add cannellini beans, vegetable or chicken broth, diced tomatoes dried oregano, and dried basil to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, allowing the flavors to meld together.
- Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
- After simmering the soup for 20 minutes, add the cooked pasta to the pot. To taste season with salt and pepper and stir well.
- Simmer for an additional 5 minutes to allow the pasta to absorb some of the flavors from the soup.
- Serve the Pasta Fagioli hot in individual bowls. Garnish each bowl with grated Parmesan cheese and a sprinkle of fresh chopped parsley.
