Stanley Tucci Pasta Fagioli Recipe
Stanley Tucci Pasta Fagioli Recipe is a comforting Italian soup full of beans, pasta and vegetables. This classic recipe tastes fresh and hearty.
Ingredients
- Cannellini beans – 2 cups cooked or 1 can drained
- Small pasta ditalini or elbow – 1 cup
- Carrots diced – 2 medium
- Celery stalks diced – 2
- Onion diced – 1 medium
- Garlic cloves minced – 3
- Olive oil – 2 tablespoons
- Tomato paste – 2 tablespoons
- Diced tomatoes – 1 can 14 oz
- Vegetable or chicken broth – 4 cups
- Fresh parsley chopped – 2 tablespoons
- Salt – 1 teaspoon adjust to taste
- Black pepper – ½ teaspoon
- Italian seasoning – 1 teaspoon
Instructions
Prepare the Vegetables
- Heat olive oil in a large pot. Add onions, carrots and celery. Sauté for five minutes until soft and fragrant.
Add Garlic and Tomato Paste
- Add minced garlic and tomato paste to the vegetables. Stir for one minute to release aromas.
Add Tomatoes and Broth
- Add diced tomatoes and vegetable broth. Stir well and bring the mixture to a gentle boil.
Add Beans and Seasoning
- Add cannellini beans, Italian seasoning, salt and black pepper. Stir to combine flavors evenly.
Simmer the Soup
- Lower heat and simmer for 15 minutes. This allows the flavors to meld and the soup to thicken slightly.
Cook Pasta Separately
- Boil pasta in salted water until al dente. Drain and keep warm for later.
Combine Pasta and Soup
- Add cooked pasta to the soup pot. Stir gently to avoid breaking pasta. Heat for two minutes.
Finish with Fresh Herbs
- Turn off heat. Add chopped parsley. Stir gently and serve hot immediately.
Notes
- Use canned beans for faster cooking.
- Soak dry beans overnight for best texture.
- Do not overcook pasta; add at the end.
- Adjust salt and pepper according to taste.
- Simmer gently to avoid breaking pasta.
- Add a drizzle of olive oil for extra richness.