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
Scale
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
