Lush & Creamy Pasta e Fagioli with Fennel Recipe
If you’re searching for a soul-soothing, restaurant-worthy bowl of comfort that doesn’t take all day to make, you’re going to fall in love with Lush & Creamy Pasta e Fagioli with Fennel. This Italian-inspired dish is a cozy blend of tender pasta, silky cannellini beans, sweet fennel, and a dreamy, creamy broth that’s as satisfying as it is simple to whip up. Whether you’re serving it to family on a busy weeknight or impressing friends at your next dinner party, this recipe delivers all the warmth, flavor, and Italian charm you crave in under 40 minutes.
Ingredients You’ll Need
Gathering ingredients for Lush & Creamy Pasta e Fagioli with Fennel is refreshingly straightforward, and every component plays a crucial role in building layers of flavor and texture. From the aromatic fennel to the plush beans and al dente pasta, each item in this line-up contributes something special to the finished dish.
- Olive oil: The foundation for sautéing, it adds a fruity richness and helps meld the flavors.
- Fennel bulb: Brings a gentle sweetness and subtle anise note that brightens the soup beautifully.
- Yellow onion: Gives a classic, savory depth that forms the backbone of the broth.
- Garlic cloves: Just two are enough to infuse the soup with unmistakable Italian aroma and flavor.
- Kosher salt: Essential for coaxing out all those nuanced flavors as the ingredients cook.
- Black pepper: Adds a gentle heat and a touch of sharpness to balance the creaminess.
- Red pepper flakes (optional): For those who love a pop of gentle heat, these are a must.
- Tomato paste: Intensifies the broth with savory, tangy depth and a gorgeous color.
- Cannellini beans: These creamy beans are what give Pasta e Fagioli its signature heartiness.
- Low-sodium vegetable broth: The base that ties everything together, allowing flavors to shine without overpowering.
- Ditalini or small pasta: Perfectly bite-sized, these soak up the creamy broth and create a satisfying texture.
- Heavy cream: The magic ingredient for transforming this soup into a truly lush and velvety experience.
- Grated Parmesan cheese: Adds a salty, nutty finish and helps thicken the broth just right.
- Fresh parsley: A sprinkle of green for freshness and color at the very end.
How to Make Lush & Creamy Pasta e Fagioli with Fennel
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Add the finely chopped fennel and diced onion, then sauté for 6 to 8 minutes. You’ll know you’re ready to move on when the vegetables are softened, translucent, and your kitchen is filled with a sweet, almost licorice-like aroma from the fennel. This gentle start lays the groundwork for a broth that’s both rich and nuanced.
Step 2: Add Garlic and Seasonings
Next, toss in the minced garlic, kosher salt, black pepper, and red pepper flakes if you’re using them. Stir everything together and cook for just about a minute. You want the garlic to bloom and fill the air with its unmistakable fragrance, but not to brown or burn. This step is quick, but it’s where the building blocks of flavor really come alive.
Step 3: Deepen with Tomato Paste
Spoon in the tomato paste and stir it well. Let it cook for 2 minutes, stirring occasionally, until it darkens and sticks slightly to the bottom of the pot. This caramelization unlocks a deeper, almost umami-packed flavor that’s key to the Lush & Creamy Pasta e Fagioli with Fennel experience.
Step 4: Add Beans and Broth
Pour in the drained cannellini beans and vegetable broth, then bring everything to a gentle boil. Once you see those first bubbles, lower the heat to a simmer. This is the moment where the flavors meld and the beans begin to soften even further, imparting their creamy texture to the soup.
Step 5: Cook the Pasta
Add the ditalini or your favorite small pasta shape to the pot. Cook for 8 to 10 minutes, stirring occasionally to keep the pasta from sticking and to ensure it cooks evenly in the broth. If you like your soup thicker, now’s a good time to use a spoon to gently mash some of the beans against the side of the pot.
Step 6: Finish with Cream and Cheese
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let everything simmer together for 2 more minutes. The soup will turn silky and indulgent, with the cheese melting perfectly into the broth. Now’s the time to taste and adjust the seasoning if needed, making sure every spoonful is just right.
Step 7: Serve with Parsley and More Parmesan
Ladle the Lush & Creamy Pasta e Fagioli with Fennel into bowls, then shower each serving with fresh parsley and an extra sprinkle of Parmesan. This final flourish not only looks beautiful but adds a pop of freshness and flavor in every bite.
How to Serve Lush & Creamy Pasta e Fagioli with Fennel
Garnishes
Garnishing is the secret to taking your bowl from simple to spectacular. A generous dusting of grated Parmesan amps up the salty, nutty character, while a flurry of chopped parsley brings a burst of color and a hint of herbal freshness. For a little extra flair, a drizzle of fruity olive oil or a crack of black pepper over the top never hurts.
Side Dishes
Lush & Creamy Pasta e Fagioli with Fennel is hearty enough to stand on its own, but it pairs beautifully with a crisp, lemony arugula salad or a rustic chunk of toasted sourdough rubbed with garlic. If you’re feeling extra indulgent, a side of roasted vegetables or a simple antipasto platter rounds out the meal with Italian abundance.
Creative Ways to Present
For a dinner party, serve the soup in small cups or mugs as a warm starter, or ladle it into shallow bowls and top with a swirl of cream and a fennel frond for a restaurant-worthy touch. You can even turn leftovers into a lunch-worthy pasta bake: just pour into a baking dish, top with more cheese, and broil until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to an airtight container. Lush & Creamy Pasta e Fagioli with Fennel will keep in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers arguably even tastier than the first go-around.
Freezing
This soup freezes surprisingly well, especially if you leave out the cream and Parmesan until after reheating (to avoid curdling). Simply portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating, then finish with cream and cheese for that signature lushness.
Reheating
To reheat, gently warm the soup in a saucepan over medium-low heat until hot, adding a splash of broth or water if needed to loosen it up. If you’ve frozen the soup without cream or cheese, stir those in at the end for a fresh, creamy finish. A quick zap in the microwave works for individual portions too.
FAQs
Can I make Lush & Creamy Pasta e Fagioli with Fennel dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut cream and skip the Parmesan, or use a dairy-free cheese alternative. The soup will still be rich, comforting, and deliciously creamy.
What if I don’t have fennel?
If fennel isn’t available, you can substitute with extra onion and a pinch of celery seed for a similar flavor profile. The anise note will be missing, but the soup will still be delightful.
Which pasta shapes work best?
Ditalini is traditional and soaks up the creamy broth beautifully, but any small pasta like elbow macaroni, small shells, or even orzo will work well in this Lush & Creamy Pasta e Fagioli with Fennel recipe.
Can I add more vegetables?
Definitely! Chopped carrots, celery, spinach, or even kale are all great additions if you want to add more color and nutrients. Just sauté them with the fennel and onion for the best flavor.
How do I make the soup thicker?
To thicken Lush & Creamy Pasta e Fagioli with Fennel, mash some of the beans against the side of the pot before adding the pasta. This releases their natural starches and gives the soup a heartier, almost stew-like texture.
Final Thoughts
There’s something downright magical about a bowl of Lush & Creamy Pasta e Fagioli with Fennel—each spoonful is a hug in a bowl, brimming with flavor and comfort. Whether you’re a longtime fan of Italian soups or just looking for a new weeknight favorite, this recipe is sure to win your heart. Give it a try, and don’t forget to share it with someone you love!
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Lush & Creamy Pasta e Fagioli with Fennel Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lush & Creamy Pasta e Fagioli with Fennel is a comforting Italian soup combining tender fennel, cannellini beans, and small pasta in a rich, creamy broth. Enhanced with garlic, tomato paste, and Parmesan cheese, this hearty vegetarian dish is perfect for a satisfying meal that delivers warmth and flavor in every spoonful.
Ingredients
Vegetables & Aromatics
- 1 small fennel bulb, cored and finely chopped
- 1 small yellow onion, diced
- 2 garlic cloves, minced
Spices & Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1/2 cup ditalini or small pasta
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped fennel and diced onion and sauté for 6 to 8 minutes until they become softened and translucent, bringing out their natural sweetness.
- Add garlic and seasonings: Stir in the minced garlic, kosher salt, black pepper, and optional red pepper flakes. Cook for 1 minute until the garlic is fragrant and the spices are well incorporated.
- Incorporate tomato paste: Add the tomato paste and cook for 2 minutes while stirring to deepen its flavor and create a rich base for the soup.
- Add beans and broth: Pour in the drained cannellini beans and low-sodium vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer to meld the flavors.
- Cook the pasta: Add the ditalini or small pasta to the pot and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender but not mushy.
- Finish with cream and cheese: Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2 minutes until the soup is creamy and well combined.
- Season and serve: Taste the soup and adjust seasoning if needed. Serve hot garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
- For a thicker, creamier texture, mash some of the cannellini beans before adding the pasta to the soup.
- This recipe can be made dairy-free by substituting heavy cream with coconut cream and omitting the Parmesan cheese.
- Use low-sodium vegetable broth to control the salt level and adjust seasoning later if necessary.
- Fresh fennel adds a mild, anise-like flavor, but if unavailable, you may substitute with celery for a different but still delicious flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 35mg
