How to Make The Rachael Ray Pasta Fagioli Soup Recipe at Home

Pasta e Fagioli is Italian for pasta and beans. It’s one of the most popular dishes in Italy. Some variations of this hearty soup are served in every nook and cranny of the “boot.”

For example, in Venice, their pasta Fagioli includes pork. The soup was made during the pig slaughtering season and the “extra pieces” were used in the soup, so as not to waste any food.

As one would expect, America’s peppiest television chef Rachel Ray has her own version. The fanciful blend of fresh herbs and spices is sure to have you running back for more. Rachel says she “could live on this recipe.”

See what you think.

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How To Make The Rachael Ray Pasta Fagioli Soup Recipe At Home

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6-8

Ingredients

3 tablespoons of extra virgin olive oil
3-4 pieces of pancetta, sliced
2 – 4 to 6 inch sprigs of intact rosemary
1 – 4 to 6 inch sprig of intact thyme
2 dried bay leaves
1 onion, chopped
1 rib of celery, chopped
1 carrot, diced
salt and fresh pepper
4 big cloves of garlic, minced
1 cup of canned tomato sauce
2 – 15 ounce cans of tomato sauce
2 cups of water
1 quart of chicken stock
1-1/2 cups of small pasta (ditalini, elbow)
grated Parmesan cheese

Directions

Heat a large pot over a medium heat. Add the olive oil and pancetta pieces.
Brown the pancetta slightly, then add the fresh rosemary, thyme, garlic, bay leaf, and veggies.
Season with salt and pepper.
Add the beans, water, tomato sauce, and the broth to the pot. Raise the heat to high.
Once the soup is boiling, add the pasta. Turn the heat to medium. Allow the soup to cook, until the pasta is cooked, but firm (al dente).
Remove the bay leaf and the stems from the soup (the herb leaves will have cooked off the stem by now).
Remove the pot from the stove and allow it to rest for a few minutes.
Ladle the soup into bowls, sprinkle the Parmesan cheese on top, and mangia.

Notes

Feel free to use whatever pasta or beans you prefer.
If you like, add some meat to the mix. Diced sausage or shredded pork goes nicely.

Nutritional Information

calories: 365
fat: 10 grams
cholesterol: 13 grams
sodium: 1101 milligrams
carbohydrates: 50 grams
fiber: 9 grams
protein: 18 grams
sugar: 8 grams

Can You Freeze Pasta Fagioli?

Pasta Fagioli is not the best soup for freezing. The reason being, that the pasta turns to mush and will ruin the flavor of the soup. However, if you really want to freeze some of it, just ladle out some of the soup, prior to putting the pasta in to cook.

When it comes time to use the frozen soup, you can just cook fresh noodles to add to it. Frozen fagioli will last about 3-4 months in your freezer.

How Long Will Pasta Fagioli Last In The Fridge?

Your fagioli will stay in the fridge for up to 5 days. Once the soup is cooked, you can place it in an airtight container. Keep in mind that the longer the soup sits, the more broth will get absorbed. So it’s best to eat it as soon as possible.

Can You Reheat Pasta Fagioli?

Pasta Fagioli is absolutely great when reheated. Some folks think it’s even better after all the ingredients have had a chance to mix and mingle for a day or two. The only thing is, that the pasta and the beans will absorb a lot of the broth.

So whether you are reheating in the microwave or on the stovetop, chances are you’ll need to add more water or broth.

What Wine Pairs Well With Pasta Fagioli?

Pasta Fagioli is a great meal for everyone. Though with its earthy, garlicky base, some kids may not exactly love it. That’s OK, because it gives you an opportunity to make it for the grown folks and have a nice glass of wine with it.

For your pasta fagioli, you’ll want a wine that is a great support player. Meaning it won’t overpower the soup, rather it will bring out the herbs and spices. So for this, you’ll want a nice dry, white wine. Sparkling or a soft red can work well too.

Some wines to try are:

zinfandel
chardonnay
pinot noir
syrah
cabernet sauvignon
sauvignon blanc

What Can You Serve With Pasta Fagioli?

This Rachael Ray pasta fagioli soup recipe is delightfully filling all on its own. But maybe you’re starving after a long day. Maybe you want to serve it as part of a 5 course meal.

Whatever the case, here are a few thoughts on what to match with your soup.

1. Fresh Green Beans

Green beans make a great compliment to your soup. Add some butter, olive oil, or just some salt and pepper.

2. Carrots And Celery

A container of carrots and celery and some soup make for a great lunch.

3. Salad

Classic, tasty, and healthy. Make it however you like.

4. Steamed Broccoli

This green veggie is fabulous with soup. You can keep it on the side, dip it in, or smash it up in the soup.

5. Antipasto Platter

A great party idea. If you’re having friends over, make a big pot of pasta fagioli and make (or order) a big platter of assorted cheese, deli meats, olives, and peppers.

6. Pretzel Rolls

Heat them, toast them, butter them, or bake them. It doesn’t matter how you prepare them, just try them with this soup.

7. Grilled Cheese

The classic sandwich that goes with anything and is loved by everyone. You’ll be nice and full after that combo.

8. Bruschetta

Add some spice and crunch to your meal. The herbs and spices will bring out the subtle flavors of the soup.

9. Mashed Potato Puffs

Whether they are homemade or store bought, toss these tasty tots into the air fryer for a crispy compliment to your pasta fagioli.

How to Make The Rachael Ray Pasta Fagioli Soup Recipe at Home