What Is Pasta E Fagioli

Pasta e Fagioli (Italian Pasta and Beans)

Numerous delectable delicacies have been bestowed upon us by the Italians. Of course, I’ve been a fan of pizza and spaghetti for as long as I can remember, but I’ve only just discovered the delights of pasta and vegetables. Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” Even though pasta and beans don’t seem particularly appetizing (unless you’re me), I can tell you that this hearty Italian stew is absolutely delectable. Pasta and beans are transformed into a substantial meal-in-a-bowl with the addition of aromatics, crushed tomatoes, fresh parsley, and Tuscan kale.

If you enjoy homemade minestrone soup, marinara sauce, lasagna, or baked ziti, I believe you’ll enjoy this stew as much as I do.

It tastes even better the next day.

I’m guessing you already have the majority of the items in your kitchen.

How to Make the Best Pasta e Fagioli

How do we transform ordinary components into something extraordinary? This is where the trick lies in the process. You’ll find the complete recipe below, but here’s a quick synopsis with some more thinking behind it.

  1. Cook the chopped onion, celery, and carrot in olive oil until they are soft, then set them aside. Despite the fact that we won’t cook them for long enough to produce a proper soffritto, they will serve as the foundation of flavor in this meal. Then we’ll add the garlic and cook it for just a few minutes to soften it (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re simmering the soup). Pour in one quart of vegetable broth along with several cups of water, and bring the mixture to a good simmer—I’m sure that boiling canned tomatoes transforms them from tinny to vibrant—then remove from heat. The water increases the volume without adding any more salt. However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will need lots of it. Bay leaves, dried oregano, and red pepper flakes will be added to the soup, and it will be cooked for ten minutes to bring it all together
  2. I want to emphasize that the blending step is optional (and you can certainly skip it if you don’t have a blender), but—this step is what produces the luscious, creamy-yet-creamless texture you see here. Nothing more than scoop off a portion of the boiling liquid and combine it with a portion of the beans is required. It will change your soup, and you’ll be finished in no time. We’ll throw in the rest of the beans, along with the pasta, greens, and parsley. The soup will be cooked until the pasta and kale are soft
  3. The next step, after removing it from the heat, is to season it with a tablespoon of fresh lemon juice and a tablespoon of olive oil. Taste it before and after (with caution!) and you’ll quickly see how much of a difference this makes

Watch How to Make Pasta e Fagioli

Cook the chopped onion, celery, and carrot in olive oil until they are soft, then add the chicken. However, even though we will not boil them for an extended period of time to create a proper soffritto, they will serve as the foundation of flavor in this recipe. Afterwards, we’ll add the garlic and heat it for just a few minutes to soften it (there’s nothing worse than a burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re boiling the soup). After that, add the crushed tomatoes and bring them to a good simmer—I’m persuaded that boiling canned tomatoes transforms them from tinny to vibrant—and then add one quart of vegetable broth and a couple cups water.

However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will therefore require a large quantity of it.

Nothing more than scoop out a piece of the boiling liquid and combine it with a portion of the beans is required of us!

In addition to the leftover beans, we’ll throw in some spaghetti, kale, and parsley for color and flavor.

Taste it before and after (with caution!) and you’ll quickly see how much of a difference it makes.

Craving more soups?

If you like this dish, you’ll probably like these as well:

  • Traditionally prepared minestrone soups, the best lentil soup, very good vegetable soup, homemade vegetarian chili, and quinoa vegetable soup with kale are among the many recipes available.

In the comments section, please let me know how your pasta and vegetables turn out. I’m always delighted to get your correspondence. Print

Pasta e Fagioli (Italian Pasta and Beans)

  • Thank you for sharing your experience with pasta e fagioli in the comments section! Whenever you contact me, I’m overjoyed. Print

4.9 stars out of 290 reviews Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” However, this dish is much more than that! This delicious vegetarian stew is bursting with tempting fresh flavor that will have you begging for more. It’s also vegan if you don’t top it with cheese, which is what I did. This recipe makes enough soup for 6 bowls or 8 cups. Scale


  • Split 4 tablespoons extra-virgin olive oil medium-large yellow onion, finely chopped
  • 1 medium-large yellow onion, finely chopped
  • 2 carrots, peeled and coarsely chopped after being cleansed
  • Celery, coarsely chopped
  • 1/4 teaspoon fine sea salt, divided
  • 2 ribs celery peppercorns, freshly ground black, to taste
  • 4 garlic cloves, crushed or minced
  • 15 ounces crushed tomatoes*
  • 4 cups vegetable broth
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 14 teaspoon red pepper flakes (omit if you are sensitive to spice)
  • 1 bay leaf 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
  • 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained Cavatelli, ditalini, elbow, or tiny shell pasta of your choosing (about 4 ounces)
  • Tuscan kale (tough ribs removed first), chard, collard greens
  • 14 cup finely chopped Italian parsley
  • 1 tablespoon freshly squeezed lemon juice (about a 12 medium lemon)
  • 1 tablespoon finely chopped Italian parsley Optional garnishes include more chopped parsley, freshly ground black pepper, grated Parmesan cheese, or a small spray of olive oil.


  1. Melt 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat, stirring constantly, until shimmering. Add the finely chopped onion, carrot, and celery, as well as 12 teaspoons of salt and around 10 twists of black pepper. Continuing to stir often, simmer until the vegetables are softened and the onions are translucent, approximately 6 to 10 minutes. Stir in the garlic and continue to cook, tossing regularly, until the garlic is fragrant, about 30 seconds. Cook until the tomatoes are boiling all over the surface of the pan, stirring often. Combine the broth, water, bay leaves, oregano, and red pepper flakes in a large mixing bowl. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally. Allow 10 minutes of cooking time, stirring regularly, and decreasing the heat as needed to maintain a soft simmer. Transfer approximately 1 12 cups of the soup (avoid the bay leaves) to a blender using a heat-safe measuring cup. DIRECTIONS: Add approximately 34 cup of the drained beans to the mixture. Make sure the lid is securely fastened and blend until fully smooth, taking care not to allow hot steam escape through the opening. Pour the blended mixture back into the soup
  2. Then, while the soup is still boiling, add the remaining beans, pasta, greens, and parsley. Pour in the bay leaves and simmer for another 5 minutes, turning often to avoid any pasta from adhering to the bottom of the pot. Remove the pot from the heat and set it aside to cool for 5 minutes before serving. Stir in the lemon juice, the remaining tablespoon of olive oil, and the remaining 14 tsp salt until everything is well combined. Taste and season with additional salt (I generally use an additional 14 tsp) and pepper until the flavors are vibrant and complex. Garnish soup bowls with chosen garnishes and serve immediately
  3. Leftovers are even better the next day. Reheat leftover soup until it has reached room temperature before covering and refrigerating for up to 5 days. Alternatively, freeze leftover soup in individual serving sizes and reheat as needed.


Recipe modified from my minestrone recipe, with thanks toBon Appétit (and their comments area!) for the inspiration. *Tomatoes that we recommend: In this recipe, I used Muir Glen tomatoes, and because they don’t sell plain, I used their fire-roasted crushed tomatoes instead. Make it gluten-free by following these steps: Making gluten-free noodles from a tiny, robust grain such as maize and quinoa is simple. Make it dairy-free/vegan by following these steps: Don’t forget to leave out the cheese.

For those who don’t have access to a stand blender, you may use an immersion blender to thoroughly combine (but not completely) a part of the liquid with the beans in a separate (heat-safe) container.

Your soup will be a little chunkier and less creamy than usual, but it will still be delicious.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

Italian-style soup with robust ground beef, fresh veggies, creamy beans, soft noodles, and delectable herbs in a thick and savory broth is a comforting meal.

Homemade Pasta Fagioli Soup Recipe

This dish for spaghetti fagioli is a must-try that you just must not miss. You will agree that it is one of the ultimate comfort foods, and it is also one of the greatest soups you will ever prepare! Since I first shared this soup recipe with you six years ago, it has quickly become a reader favorite. A family favorite, of course; this soup is a hit with every member of my extended family. You’ll like that it makes use of items that are usually found in the kitchen (do you keep ground beef in the freezer like I do?

And it is quite simple to prepare; there is nothing complex here, and everything comes together in a single pot!

Please give it a try and report back to me on your experience.

What Does Pasta e Fagioli Mean?

A must-try recipe for pasta fagioli that you just must not miss. It’s one of the ultimate comfort foods, and it’s also one of the greatest soups you’ll ever cook, guaranteed! The soup has become a reader favorite since it was first published six years ago. A family favorite, of course; this soup is a hit with every member of my family. What you’ll love about this recipe is that it employs ingredients that are often found in households (do you keep ground beef in the freezer like I do?).

It also boasts an incredible, fulfilling flavor, a substantial serving size, and a meal that everyone will like! And it is quite simple to prepare; there is nothing hard here, and everything is done in a single pot. Win on every level! Let me know how it goes if you try it out.

Pasta e Fagioli Video Tutorial:

  • Ground beef is a type of meat that is ground and seasoned. Make sure you use ground beef that is at least 80 percent lean. You can also use half Italian sausage and half olive oil to make it a burger. This is used to sauté the vegetables, so you won’t need much of it. Yellow onion, carrots, celery, garlic, and parsley are among the vegetables used. Canned tomato sauce, chopped tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste experience. Because of the canned components, this is a weeknight-friendly meal that requires minimal preparation
  • Sugar. The acidity of the canned tomatoes is very somewhat balanced by this very little quantity. If you choose, you may eliminate the dried oregano, basil, thyme, and marjoram from the recipe. If you don’t have all of the different dried herbs on hand, you may substitute an Italian seasoning blend for the remainder. 1 tablespoon of Ditalini pasta should suffice. In a pinch, another little pasta, such as macaroni or even orzo, may suffice
  • Parmesan cheese is also optional. Romano cheese shredded will also work well

How to Make Pasta Fagioli Soup:

  1. Cook the meat in a saucepan, drain it, and then move it
  2. In the same saucepan, saute the vegetables. Combine the broth, tomato sauce, tinned tomatoes, sugar, dry herbs, and meat in a large mixing bowl. Cook until the vegetables are soft. Prepare the ditalini. Warm the pasta and beans in the broth for a few minutes before stirring in the parsley.

How to Make Crock Pot Pasta Fagioli:

  1. Cook the meat in a skillet before putting it in the crock cooker. Cook the onion and garlic in a skillet before adding them to the crock pot. Add the rest of the ingredients, up to and including the salt and pepper. Cook for 4 hours on a low heat setting. Cook the pasta in a separate pot on the stovetop at the conclusion of the cooking process. Serve the soup while still hot, with the beans and parsley added.

How to Store:

It is possible to keep the pasta e fagioli soup (without the pasta) in the refrigerator for up to 3 days in an airtight container. Storage in separate microwave-safe containers allows me to reheat individual servings straight from the fridge, which is a time saver.

See also:  How Long Do You Cook Pasta For

Can I Freeze Pasta Fagioli Soup?

Yes. It freezes extremely well for around 3 months when stored in an airtight container (leave approximately 3/4-inch of space at the top of the container for liquid to expand). I normally keep the soup and the cooked pasta (tossed with a little olive oil) in separate freezer bags to save space. Prior to reheating, allow frozen items to defrost overnight in the refrigerator.

How to Reheat:

Cook the soup in a saucepan on the stovetop over medium heat, stirring regularly, until it is heated through.

Can I Cook the Pasta in the Soup?

If you intend to serve the soup to everyone at once, you may just boil the noodles in the soup (otherwise with leftovers the pasta gets soggy). It will take around 10 – 15 minutes of simmering, and you will need to add 1 cup of water to compensate for the amount of water it will absorb.

What Sides Go Well with Pasta Fagioli Soup?

  • A side salad with Italian Salad Dressing or Creamy Pesto Dressing
  • Copycat Olive Garden Breadsticks
  • No Knead Crusty Bread
  • Cheesy Garlic Bread
  • Soup, salad, and bread are on the menu. I think this sounds like the ideal comfort meal combo to me

Pasta e Fagioli Soup

This Pasta e Fagioli is one of my all-time favorite soups, and it’s also one of my most popular recipes on the blog! Vegetables abound, and the dish is bursting with authentic Italian flavor. It’s really cozy, filling, and simply wonderful! Servings:6servings Prep15minutes Cook35minutes Ready in 50 minutes or less

  • 2 tablespoons olive oil, divided
  • 1 pound lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (approximately 3 stalks)
  • 3 cloves garlic, minced (1 tablespoon)
  • Tomato sauce (three 8-ounce cans)
  • Chicken broth (one 214.5-ounce can) with reduced sodium 1/2 cup water, then as much as you like
  • 1 (15 oz) can of candied tomatoes
  • 2 tablespoons granulated sugar 1 1/2 tablespoons dried basil
  • 1 tablespoon dry oregano
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram 1 cup dried ditalini pasta
  • Salt and freshly ground black pepper to taste
  • 1 (15 oz) can candark red kidney beans, drained and washed
  • 1 (15 oz) can candgreat northern beans, drained and rinsed
  • 1(15 oz) can candark red kidney beans, drained and rinsed Romano or Parmesan cheese, finely shredded, to be used as a garnish 3 tablespoons finely minced fresh parsley
  • In a large saucepan, heat 1 tablespoon olive oil over medium high heat until shimmering, then crumble in the ground beef and simmer, tossing periodically, until cooked thoroughly. Remove the fat from the steak and transfer it to a dish to put it aside. In the same saucepan, heat the remaining 1 tablespoon olive oil. Add the onions, carrots, and celery and saute over medium-high heat for approximately 6 minutes, or until the vegetables are soft
  • Add the garlic and sauté for another minute. Add the chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef to a large pot and season with salt and pepper to taste
  • Boil until the meat is no longer pink. After bringing the pot to a boil, decrease the heat to medium-low, cover with a lid, and cook, stirring periodically, until the vegetables are tender, approximately 15 to 20 minutes
  • During this time, prepare the ditalani pasta according to the package guidelines, cooking until al dente. Cooked and drained pasta, as well as kidney beans and great northern beans, should be added to the soup*. You may thin it up with a bit extra broth or water if you want to. Allow for an additional minute of cooking. Add the parsley and serve immediately with grated Romano or Parmesan cheese on top.

*If you don’t want to consume the entire soup at once, I recommend dividing it into individual portions and adding the pasta afterwards. Otherwise, the pasta becomes mushy and absorbs an excessive amount of fluid. Nutritional Values Soup with Pasta and Beans (Amount Per Serving) The following nutrients are included in the calorie total: 540 calories (126 percent of the daily value*) Fat14g22 percent Saturated fat 4g25 percent Cholesterol49 mg Sodium (718mg) is 16 percent of the total. Potassium 1616mg (31 percent).

Thirteen percent protein (35 grams) and seventy percent vitamin A (4375 micrograms).

The original recipe was published on October 5, 2012, and the most recent change was on January 17, 2020.

Olive Garden Pasta e Fagioli

The spaghetti should be added to individual servings if you are not planning on eating the entire soup right away. It will become mushy and absorb too much liquid if you don’t follow these instructions. Dietary Guidelines The Amount Per Serving of Pasta e Fagioli Soup The following nutrients are included in the calorie total: 540 calories (126 percent of the daily value*) Fat14g22 percent Saturated fat 4g25 percent cholesterol49mg Sodium (718mg) at a rate of 16 percent Potassium 1616mg (31 percent) carbohydrate content: 46% (70 grams) 23 percent fiber (13g) and 54 percent sugar (12g) are consumed daily.

Thirteen percent protein (35 grams) and seventy percent vitamin A (4375 international units).

Vitamin C24mg (88 percent) The calcium content is 29 percent (150 mg) while the iron content is 44 percent (8 mg). * A 2000-calorie diet is used to calculate the percent daily values. Last updated on January 17, 2020, this recipe was first published on October 5, 2012.

Olive Garden Pasta e Fagioli

8 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes Another deliciously substantial and comfortable meal that is incredibly simple and no-fuss, only it tastes 100x better than the original!


  • 1 cup ditalini pasta
  • 2 tablespoons olive oil, divided
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 medium-sized onion, chopped 3 carrots, peeled and chopped
  • 2 celery stalks, diced
  • 3 eggs, beaten
  • 2 cans chopped tomatoes (1 (15-ounce) can tomato sauce
  • 3 cups chicken broth
  • 1 (16-ounce) can tomato sauce
  • 1-tablespoon dried basil
  • 1-tablespoon dried oregano
  • 3/4-tablespoon dried thyme Taste and season with Kosher salt and freshly ground black pepper to your liking. 1 (15-ounce) can red kidney beans, drained and washed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed


  1. Cook the pasta according to package directions in a large pot of boiling salted water
  2. Drain thoroughly and put aside. In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat until shimmering. Drain excess grease from the skillet and put aside the Italian sausage once it has been cooked until browned, around 3-5 minutes, making sure to crumble the sausage as it cooks. To the stockpot, add the remaining 1 tablespoon of oil. Combine the garlic, onion, carrots, and celery in a large mixing bowl. Cook, stirring regularly, for 3-4 minutes, or until the vegetables are soft. Using a hand blender or stand mixer, blend in the chicken broth with the tomato sauce and chopped tomatoes. Stir in the Italian sausage and 1 cup water until well combined
  3. Season with salt and pepper to taste. Bring to a boil, then decrease heat to low and cook, covered, for 10-15 minutes, or until veggies are fork-tender. Stir in the pasta and beans until everything is hot. Serve as soon as possible

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 8Amount Per Serving (In Grams) Calories 340.3Calories from Fat 87.3 percent Daily Value * Total Fat9.7g15 percent Saturated Fat 2.7g 14 percent Trans Fat 0g Cholesterol17.0mg 6 percent Sodium (888.5 milligrams) 37 percent Total Carbohydrate44.1g15 percent Dietary Fiber 8.4g34 percent Sugars 7.3g Protein21.6g43 percent * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Pasta e Fagioli (Pasta Fagioli)

Pasta e fagioli, or simply pasta fagioli, is a dish made with beans and vegetables. I was familiar with—and a fan of—this meal long before I learned how to spell it. When I was growing up in New Jersey, pasta e fagioli was a fixture on the menu of every red sauce restaurant, alongside other dishes such as spaghetti and meatballs, lasagna, alfredo, and cannolis. Pasta fagioli, also known as pasta fazool (which is a Neapolitan dialect for the standard Italian term for “beans”), is a simple soup made with pasta, beans, and vegetables that is popular among peasants.

Variations of Pasta Fagioli

It’s also a dish with a thousand varieties. It is possible to produce a pasta and vegetables meal that is so thick that it is essentially just a pasta dish. There are others who use so many tomatoes that the fazool appears like a thick tomato soup with pasta and beans. White beans, borlotti beans (which are essentially the same thing as cranberry beans), and even kidney beans are occasionally found on menus around the country. Every now and again, you’ll come across some meat, whether it’s leftover meatloaf or small meatballs, such as those found in Italian wedding soup.

My Pasta Fagioli

This variation of pasta fagioli is more of a chicken soup, with beans, pasta, and a little tomato added to the mix. You can increase the amount of tomato if you like. A drizzle of excellent olive oil over the soup at the end, or a grating of parmesan cheese on top, is a common finishing touch for me.

Pasta Tip for Pasta Fagioli

One thing to keep in mind about this soup: because it contains pasta, you must either consume it all in one sitting or accept the fact that the pasta will continue to absorb the soup while it is stored in the refrigerator. As a result, it will be thicker the next day, nearly like a French potage. It’s still good, but it’s a little different. It’s important to note that this soup does not freeze well due to the pasta. Thank you for your time and consideration.

Which Types of Pasta Can You Use in Pasta Fagioli?

Ditalini is a little pasta shape that is usually used in this soup, although other small pasta shapes can be used as well. Try one of the other pasta dishes on this list.

  • Tubetti
  • Cannolicchi
  • Elbow macaroni
  • Orzo
  • Canneroni
  • Vermicelli broken into small pieces

How Can I Thicken My Pasta Fagioli?

The soup for Pasta Fagioli does not have to be thick, but if you want your soup thick, there are various methods for making it thicker.

  • After the soup has finished cooking, remove 1/2 cup of the beans and purée them before adding them back into the soup. The pasta should be cooked in the soup, and the starch from the pasta will aid in thickening the soup. After the soup has been fully cooked, remove the lid and continue to simmer for another hour to enable some of the liquid to evaporate. In order to ensure that an excessive amount of liquid does not evaporate, check every 15 minutes. Simply place the soup in the refrigerator overnight to enable the flavors to blend. During the cooling process, the beans will continue to absorb moisture, and the soup will organically thicken.

How to Make Vegetarian Pasta Fagioli

Instead of using chicken stock, use vegetable stock to make this pasta fagioli dish vegetarian. There are no further modifications required.

Can You Freeze Pasta Fagioli?

It is possible to freeze this soup; but, when it is thawed, the pasta will have broken down and the texture will be somewhat different, not to mention unappetizing. If you wish to freeze portions of this soup, or any other soup that contains pasta, such as minestrone, be sure that the pasta is not cooked in the soup before freezing it. Preparing it separately and adding it to the soup just before serving is a good idea. As a result, whatever amount of the soup you freeze will not contain any pasta, and cooked spaghetti can be added once the soup has been defrosted and warmed after it has been frozen.

More Easy Soups for Chilly Weather

  • Vegetarian Chickpea Minestrone, Split Pea Soup, One-Pot Chicken and Rice Soup, Ham and Potato Soup, and Vegan Mushroom Barley Soup are some of the options.

When making pasta e fagioli, ditalini pasta is typically used, but you may use any short pasta—or you can break up vermicelli into little bits—to make the dish.

  • 2 large cloves garlic, minced
  • 1/4 teaspoonchili flakes
  • 1 teaspoonItalian seasoning
  • 6 cups chicken stock (or vegetable stock for a vegetarian option)
  • 1 cup chopped peeled tomatoes, fresh or canned
  • 3 tablespoonsextra virgin olive oil
  • 1 cup chopped onion
  • 1 large carrot, peeled and chopped
  • 1 large celery stalk, chopped
  • 3 tablespoonsextra virgin olive a half-pound of ditalini pasta
  • 2 15-ounce cans cannellini or borlotti beans, drained and washed (or 3 1/2 cups freshly cooked beans)
  • 1/4 cup minced parsley Season with Kosher salt and freshly ground black pepper to taste
  1. Preparing the vegetables: In a large saucepan, heat the olive oil over medium-high heat until shimmering. Continue to sauté for 2 to 3 minutes, or until the onion and carrot are tender and translucent, depending on how big your pan is. Toss in the garlic, chili flakes, and Italian seasoning and cook for another minute or two. Elise Bauer’s recipe for chicken stock, tomatoes, and pasta: Bring the chicken stock and tomatoes to a boil in a saucepan. Cook the pasta until al dente, stirring constantly, until the broth is well heated. Elise Bauer is a woman who works in the fashion industry. Add beans and parsley when the pasta is al dente, according to Elise Bauer: When the pasta is al dente, add the beans and simmer for another 2 to 3 minutes. Remove the pan from the heat and whisk in the parsley. Season with salt and freshly ground black pepper to taste. Elise Bauer is a woman who works in the fashion industry.
See also:  How To Make Pasta Chips
Nutrition Facts(per serving)
398 Calories
11g Fat
57g Carbs
20g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 398
% Daily Value*
Total Fat11g 14%
Saturated Fat 2g 10%
Cholesterol7mg 2%
Sodium893mg 39%
Total Carbohydrate57g 21%
Dietary Fiber 9g 33%
Total Sugars 8g
Vitamin C 11mg 54%
Calcium 140mg 11%
Iron 6mg 32%
Potassium 1115mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pasta e Fagioli Recipe

  • 1recipe Simmered Pintos are made with only 1/2 pound (about 1 1/8 cup) beans and 1 tablespoon extra virgin olive oil
  • They are delicious. 1 medium or large onion, chopped
  • 1 medium or large tomato, chopped
  • 1 12 teaspoons fresh rosemary chopped
  • 2 big garlic cloves minced
  • 1 12 tablespoons olive oil Tomatoes, liquid from a 128-ounce can, pinch of sugar, salt, and freshly ground pepper
  • 1 tablespoon tomato paste 1 tiny dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
  • 1 small dried red pepper (optional)
  • One or two Parmesan rinds, a bay leaf, and a few leaves of thyme and parsley make up a simple but effective bouquet garni. 1 cup elbow macaroni or tiny shells (about 6 ounces each)
  • Freshly chopped parsley (about 2 to 3 tbsp)
  • Optional: 2 ounces grated Parmesan cheese (1/2 cup), optional


  1. Make the simmered beans according to package directions, altering just the amount of beans (use 2 quarts water). Using tongs or a slotted spoon, carefully remove the onion and bay leaf from the pan. Drain the beans in a colander set over a basin of water. Produce 6 cups of broth by measuring the broth and adding enough water to make 6 cups of water. In a large, heavy casserole or Dutch oven, heat the oil over medium heat until shimmering, then add the chopped onion. Cook, stirring constantly, until the vegetables are barely soft, about 5 minutes. Toss in the rosemary and garlic and continue to toss for another minute or until the garlic becomes aromatic. In a large skillet, heat the tomatoes, sugar, salt, and pepper over medium heat, stirring often, for 10 to 15 minutes or until the tomatoes have cooked down and the mixture is extremely aromatic. Bring the broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste to a boil in a large pot over medium heat. Reduce the heat to low, cover, and cook for 30 minutes. Stir in the beans until they are heated thoroughly. Toss in the pasta 10 to 15 minutes before serving, after tasting and adjusting salt. When the pasta is al dente, taste it and adjust the spices, then toss in the parsley and serve, passing the Parmesan in a dish on the side.
  • Preparation in advance: You may do Steps 1 through 3 of the recipe up to a day or two in advance. Remove from the refrigerator and bring back to a simmer over medium heat, stirring often, before continuing

Pasta e Fagioli (Olive Garden Copycat)

Pasta e Fagioli is a substantial one-pot soup that was inspired by the Olive Garden restaurant chain. This classic Italian soup, which is packed with beans, vegetables, noodles, and lean meat, will win you over with its flavor. Combining it with Soft Dinner Rolls makes for a really fulfilling supper. At home, we enjoy preparing popular restaurant dishes such asZuppa Toscanasoup,Chicken Madeira (a Cheesecake Factory favorite), and of course, the classic Philly Cheesesteak. It is possible that this content contains affiliate links.

Pasta e Fagioli Recipe:

Greetings, everyone! Hello, everyone. This is Natalya from Momsdish. You won’t believe how thrilled I am to share with you my copycat recipe for Olive Garden’s Pasta e Fagioli. I feel this dish is superior than the restaurant version in terms of taste. This soup will be a hit with you! This substantial soup is ideal for meal planning because of its high protein content. It just takes one pot to prepare, and it reheats well throughout the whole week! It is also quite satisfying and nutritious.

What is Pasta e Fagioli?

“Pasta e Fagioli” is an Italian phrase that translates as “pasta with beans.” Due to the fact that this soup contains a substantial amount of pasta and beans, this makes perfect sense. Also packed with flavorful vegetables and lean ground beef, it serves as a complete dinner in a bowl. Consider Pasta e Fagioli to be an Italian take on the classic dish of chili!

How to Make Pasta e Fagioli

  1. To translate the phrase “Pasta e Fagioli,” which means “pasta and beans,” go here. Due to the fact that this soup is loaded with pasta and beans, this makes a lot of sense. Also packed with flavorful vegetables and lean ground beef, it serves as a complete dinner in one dish. Consider Pasta e Fagioli to be an Italian take on the classic dish, chili.

Can I Substitute the Ground Beef?

Beef may be substituted with spicy, ground Italian sausage to make this dish. It will give your dish a wonderful touch of heat! Also, don’t be afraid to use a mixture of half beef and half Italian sausage.

Pro Tip: Do you happen to have a parmesan rind laying around? Not to waste any time, place it in the soup pot with the stock. During cooking, the oils and salty-parmesan in the rind will combine with the broth and improve the flavor. Please ensure that the rind has been removed before serving.

Storing Pasta e Fagioli

Refrigerate the soup in an airtight container to preserve its freshness. It will keep for up to 5 days in the refrigerator. What’s the clincher? As the soup marinates in the fridge, the flavor of the soup becomes further enhanced. Yes, this implies that your leftovers will become more delicious as time passes. In order to reheat your soup, either microwave it or put it in a saucepan over medium-high heat until it is simmering.

Can this Soup Be Frozen?

Pasta e Fagioli is not something I would suggest freezing. Freezing soups that contain pasta is not recommended in most cases. Because of this, the noodles tend to get mushy and spoil the texture of your soup as they thaw.

More Olive Garden Copycat Recipes:

  • Pasta e Fagioli should not be frozen, according to me. Generally speaking, freezing soups that contain pasta is not a smart idea until necessary. It is common for noodles to get mushy after defrosting, which affects the texture of your soup and makes it taste bland.

Pasta e Fagioli (Olive Garden Copycat)

Preparation time: 20 minutes Preparation time: 30 minutes Time allotted: 50 minutes If you try Pasta e Fagioli, you’ll go returning for more than just one serving. This Olive Garden imitation soup dish is rich with flavorful vegetables and protein, and it is a wonderful comfort food for the whole family. Natalya Drozhzhin is a Russian actress. Level of Competence: Soup Italian leather costs more to make than other types of leather. Pasta and vegetables are the focus of this article. American and Italian cuisines are available.


  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 2 medium carrots, sliced into tiny cubes
  • 1 big onion, chopped into small cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper 1 stalk celery, cut into tiny pieces
  • 3 cloves garlic, minced
  • 1 cup water 15 ounces of chopped tomatoes from a can
  • 15 ounces of tomato sauce
  • 32 ounces of chicken broth
  • 15 ounces of Great Northern beans, drained and washed
  • 15 ounces of Kidney beans, strained and rinsed 1 cup ditalini pasta
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt, to taste
  • 1 teaspoon black pepper, to taste
  • 2 tablespoons fresh basil, optional
  1. Preheat a big saucepan or dutch oven with oil over medium heat until hot. Cook the ground beef until it is browned (3-5 minutes). Remember to split it up into little pieces while it cooks
  2. Otherwise, it will become tough. Cooked meat should be removed from the pot. Pour out any extra fat and keep it aside
  3. Add the diced carrots, onion, celery, and crushed garlic to the same saucepan and bring to a boil. Saute until the veggies are tender (approximately 4 minutes)
  4. Remove from heat. Return the canned diced tomatoes, tomato sauce, and ground beef to the saucepan with the simmering veggies to finish cooking. Stir everything together until everything is well-combined. Toss in some Great Northern and kidney beans for good measure. Allow for around 10 minutes of simmering time after adding the chicken broth. Cook for another 10 minutes after you’ve added the pasta, Italian seasoning, salt, and pepper to taste. Serve immediately, topped with a sprinkling of basil or parmesan cheese
  5. And

Nutritional Values Pasta and Vegetables (Olive Garden Copycat) Amount Per Serving Calories204.7Calories from Fat 37 percent Daily Value Amount Per Serving *Fat4.1g The saturated fat content is 6% (1.27g). 23.44 mg of cholesterol, or 8% of total cholesterol Sodium487.45 milligrams (8% of total sodium) Potassium726.41mg (21%) is a mineral. Carbohydrates account for 21% of total calories. 26.01g 6.81 grams of fiber (9 percent) 3 g of sugar (28 percent) 4% of the total protein17.33g Vitamin A (1918.02IU) is 35 percent of the total.

In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!


Natalya Drozhzhin

Dietary Guidelines Noodles with Vegetables (Pasta and Vegetables) (Olive Garden Copycat) Composition of a serving Calories204.7Calories from Fat 37% of the Daily Value *Fat4.1g The saturated fat content is 6 percent (1.27g). cholesterol (8%, 23.44mg): 8 percent Sodium487.45 milligrams (8% of the total) Potassium 726.41mg (21 percent) carbohydrates (21 percent) 26.01g 6.81 g of fiber (9 percent of total) 3g of sugar (28 percent sugar) 17.33 g of protein, or 4 percent Vitamin A1918.02IU is 35 percent of the total.

You may share photos of your finished dishes to Instagram, Facebook, and Twitter if you cook this recipe. Tag them on social media. natashaskitchen

Pasta e Fagioli

Featuring veggies, lentils, and pasta, this hearty pasta and fagioli soup is the perfect comfort food for winter evenings. Pasta e fagioli, which translates as “pasta and beans,” is a hearty Italian soup that’s excellent for a winter night in the kitchen. This variation, which was derived from a recipe in The Washington Post by Chef Joe Cicala, is the finest I’ve tried so far. The soup’s foundation is prepared with pancetta, vegetables, and white wine, all of which contribute a remarkable depth of flavor, and the broth is gently thickened with puréed beans, which makes it rich and filling while also providing a pleasant texture.

What you’ll need to Make Pasta e Fagioli

Firstly, a few words about the materials before we get started.

  • Pancetta is nothing more than Italian bacon. However, rather of being smoked, as is the case with American bacon, it is first cured with salt and spices before being dried. Most stores sell it precut and wrapped in the refrigerated gourmet foods aisle, which is a tremendous time saving
  • It may also be found in the deli section of most supermarkets. Make sure you pick a wine that is affordable but yet nice enough to drink (no supermarket cooking wine here!) for the wine. As a result, because the recipe only asks for 1/2 cup, feel free to use one of those small bottles that come in packs of four and are ideal to have on hand for cooking
  • While I like French green lentils (orlentilles du Puy) because they keep their form when cooked (you can always get them at Whole Foods), if you can’t find them, any brown or green lentils will do
  • If you can’t find them, any brown or green lentils will do

Step-by-Step Instructions

To begin, heat the olive oil in a large saucepan over medium heat, then add the pancetta. Cook for approximately 5 minutes, or until the fat begins to render. Simmer until the onions are transparent, then add the carrots and celery and cook until the carrots are soft. Cook until the white wine has nearly completely evaporated, then remove from heat. After that, combine the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary in a large mixing bowl. Bring the water to a boil.

  • Transfer about one cup of the beans and a little amount of broth to a blender using a slotted spoon.
  • In the meantime, add the dry pasta to the boiling stock and mix well.
  • The broth will be somewhat thickened as a result of the pasta starch and the bean purée being added to the pot.
  • Add in the Parmigiano-Reggiano and mix well.
  • Drizzle with a little extra virgin olive oil and top with more cheese, if preferred.
See also:  How To Cook Angel Hair Pasta

You may also like

  • Soups such as Smoky Chickpea and Red Lentil Vegetable Soup, French Lentil and Vegetable Soup with Bacon, and Italian Wedding Soup are all good choices.

Pasta e Fagioli

Featuring veggies, lentils, and pasta, this hearty pasta and fagioli soup is the perfect comfort food for winter evenings.


  • 2 tablespoons extra virgin olive oil, plus a little more for drizzling over top
  • 3 cups cooked quinoa
  • 4 ounces pancetta chopped
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 medium ribs celery neatly diced
  • 2 cloves minced garlic
  • 4 ounces cooked quinoa 1 cup white wine
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup white wine Rinse and drain 2 (14.5 ounce) cans of cannellini beans or chickpeas (or any mix of the two)
  • 1/4 cupdried lentils, rinsed (preferably French green lentils, but any green or brown lentils will do)
  • 1 cupdiced or chopped canned tomatoes, with their juices
  • 1 cupdried lentils, rinsed (preferably French green lentils, but any green or brown lentils will do)
  • 2 bay leaves
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil 3/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
  • 1/3 cupfreshly grated Parmigiano-Reggiano, plus more for serving
  • 3/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
  • 3/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is


  1. 2 tablespoons extra virgin olive oil, plus a little more for dipping and serving 3 cups cooked quinoa
  2. 4 ounces pancetta chopped
  3. 1 medium yellow onion finely diced
  4. 2 medium carrots finely diced
  5. 2 medium ribs celery neatly diced
  6. 2 cloves minced garlic
  7. 4 ounces quinoa Half a cup white wine
  8. Six cups reduced sodium chicken broth
  9. One teaspoon salt
  10. One-quarter teaspoon freshly ground black pepper cannellini beans or chickpeas (or a combination of the two) washed and drained in a 14.5-ounce can 4 ounces cooked dried lentils, rinsed (french green lentils are preferred, but any green or brown lentils will do)
  11. 1 cup diced or chopped canned tomatoes, with their juices
  12. 1 cup toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted toasted A couple of bay leaves
  13. 1 tablespoon finely chopped fresh rosemary
  14. 3/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
  15. 1/3 cupfreshly grated Parmigiano-Reggiano, plus more for serving
  16. 3/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
  17. 1/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
  18. 1/4 cupdried pasta, such as elbow macaroni or ditalini (whole wheat is

Pair with

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  • The following are the nutritional facts for one serving (4 servings): calories:691
  • Fat:25g
  • Saturated fat:8g
  • Carbohydrates:81g
  • Sugar:7g
  • Fiber:17g
  • Protein:36g
  • Sodium:1214mg
  • Cholesterol:26mg

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

Varying factors such as product kinds or brands selected, natural changes in fresh produce, and the way components are prepared vary the effective nutritional information in any particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

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For nearly every location, province, and home in Italy, there is a different variety ofpasta and fagioli to choose from, ranging from brothy dishes bursting with veggies to creamy dishes composed only of beans and pasta. This one falls into the latter category, and the secret to its exceptionality lies entirely inside the beans themselves. The following are the reasons why this recipe works:

  • The use of dried beans, together with a generous amount of aromatics, ensures a tasty soup. It is certain that no one will have to suffer from bloated, soggy pasta by keeping the cooked pasta separate and only adding it to each dish just before serving
  • By doing so,

Note:Beans can also be cooked using the quick-soak method, which eliminates the need to soak them overnight. In a big saucepan, cover with water and bring to a boil. Once boiling, remove from heat and let aside for 1 hour. Drain the water and continue with the preparation as suggested.

  • 1 pound dry beans, such as kidney beans, cannellini beans, or chickpeas, soaked overnight in salted water (see note)
  • 1 pound canned beans, such as black beans or pinto beans
  • Kosher salt is a kind of salt that is kosher. 6 garlic cloves
  • 1 medium onion, peeled and halved
  • 2 medium carrots, peeled and halved
  • 1 medium tomato, peeled and split 2 celery stalks, cut in half
  • 2 big sprigs of fresh sage or rosemary (optional)
  • 1/2 pound little pasta, such as ditalini, small shells, or orzo
  • 1/2 pound large pasta, such as penne
  • Extra-virgin olive oil, to be drizzled on top of the dish
  • Peppercorns that have been freshly ground
  1. Toss the beans in a big saucepan and fill with water that has been mildly salted by at least 2 inches. Garlic, onion, carrots, celery, and rosemary or sage are all good additions. Cook over high heat, covered, until the water comes to a boil. Reduce heat to a low simmer and cook, adding additional water as needed to keep beans immersed, until beans are extremely soft and creamy, with no graininess remaining, 1 to 2 hours depending on the variety of bean being used. When using kidney or cannellini beans, you can cook them in a pressure cooker at low pressure for 25 minutes, or for 30 minutes if you’re using chickpeas. Remove the onions, garlic, carrots, celery, and herbs from the pan. Drain the beans, saving the beans and liquid in separate containers. Roughly 6 cups of cooked beans should be available
  2. Measure out 4 cups of cooked beans, reserving the leftover beans (approximately 2 cups) for later use. Then, using a blender, puree the 4 cups of beans with 3 cups of bean-cooking water until perfectly smooth. Transfer the bean soup to a heatproof container and stir in the cooked beans that were set aside
  3. In a small pot of salted boiling water, cook the pasta until it is just shy of al dente but not quite (about 3 minutes less than cooking time on package). Drain the water and run it under cold running water to cool it off. Allow to drain dry before transferring to a container. If desired, drizzle with a small amount of extra-virgin olive oil and toss lightly to coat
  4. When ready to serve, spoon the soup into a saucepan and bring it to a boil, thin with water if required, and season with salt to taste. Pour in a good amount of spaghetti and cook until the pasta is well heated. Serve immediately, drizzling with extra virgin olive oil and seasoning with freshly ground black pepper to taste. Soup and pasta can be stored in separate containers in the refrigerator for up to 3 days.

Special equipment

Blender or immersion blender are also acceptable options.

This Recipe Appears In

  • Blender or immersion blender are both acceptable options for this task.

Pasta e fagioli – Wikipedia

Pasta e fagioli

Alternative names Pasta fagioli Pasta fasul Pašta fažola
Type Pasta dish
Place of origin Italy
Region or state Campania,Emilia
Main ingredients Smallpasta(elbow macaroni,ditalini),cannellini beansorborlotti beans,olive oil,garlic,onions,spices, stewedtomatoortomato paste.

Pasta e fagioli (pronounced), which translates as “pasta and beans,” is a typical Italian pasta dish that originated in Naples. In the New York Italian dialect, it is known aspasta fasulorpasta fazoolin the form of the Neapolitanname,pasta e fasule, which is derived from the word pasta. It began as a peasant meal, consisting of inexpensive ingredients, like many other Italian favorites, such as pizza and polenta, before becoming a popular dish.


Pasta and fagiolivary recipes are welcome, with the only real criterion being that beans and pasta are involved. While the ingredients used in the recipe vary from place to region, cannellini beans, navy beans, orborlotti beans, and a modest variety of pasta, such as elbow macaroni orditalini, are the most usually used. The foundation is often composed of olive oil, garlic, chopped onion, celery, carrots, and, in certain cases, stewed tomatoes in place of tomato paste. Some variants skip the tomatoes entirely and instead use a broth base as a substitute.


Pasta e fagioli (pasta and vegetables) with ground beef in a tomato sauce The recipe varies widely according on the location or town in which it is produced, as well as the ingredients that are readily available. The consistency of the dish might vary, with some dishes being soupy and others being substantially thicker in consistency. For example, the meal in Barithe is thicker in consistency and has a variety of pasta forms. In addition, pancetta is used as a foundation for the sauce. Other recipes ask for the beans to be processed through a food mill, which results in a consistency more similar to a stew.

The term for “beans” differs depending on where you are in Italy; for example, fagioliin standard Italian, fasuleinNeapolitan, andfasolainSicilian are all words for beans.

In popular culture

‘Pastafazoola’ is a novelty song written by Van and Schenck in 1927 that capitalizes on the Neapolitan pronunciation in the line, “Don’t be a fool, eat pasta fazool.’ A line from the song ” That’s Amore ” by Warren and Brooks (which was made popular by Dean Martin) goes as follows: “When the stars make you drool, exactly like pasta fazool, that’s amore.”

See also

  • A list of Italian foods
  • A list of legume dishes
  • A list of pasta dishes
  • A food portal
  • Minestrone soup


Do you have a need for something meaty, healthful, and warm? The dish Pasta e Fagiole (often known as pasta and beans) is the solution. This soup comes together in no time and is quite flexible, making it ideal for those dismal winter days when you want something quick and tasty. Make use of anything you have in your crisper by chopping up and throwing it in the saucepan! Traditionally, this soup is cooked with dry beans, but we’ve made it using canned beans for the sake of convenience. Not only can we be confident that canned beans will be cooked precisely every time, but we can also use the canning liquid from the beans to enhance the flavor of the dish.

Just remember to account for the extra time required for soaking the dry beans.

We’ll go through all of the options for replacements and additions in detail below, so you can make your Pasta e Fagioli the best it can be!

That does not imply, however, that they must be the only veggies available.

If you like your soup to include more leafy greens, kale, bok choy, or escarole are all good choices.

You can add more delicate greens, such as swiss chard or spinach, near the end of the cooking process.

In this meal, the noodles are cooked with Ditalini, which are little tube-shaped pasta that is traditionally used in Italian cuisine.

You may use any type of pasta you have on hand, but we recommend avoiding longer noodles such as spaghetti and fettuccine.

It is, however, completely optional!

As soon as all of the fat has been rendered out of the pan, transfer it to a plate lined with paper towels and use the remaining fat to sauté your veggies.

The addition of chicken or shrimp would also be delicious; however, bear in mind that they cook at varying speeds and would need to be added at various phases of the cooking process.

Often, store-bought broth is seasoned with an excessive quantity of salt, making it taste bland.

Remember, it’s far simpler to correct a soup that’s been under-seasoned than it is to fix one that’s been over-seasoned.

This soup is substantial enough to serve without the addition of meat, so feel free to experiment!

When it comes to this meal, the CheeseParm is the most conventional path to go; a little freshly grated cheese on top before serving goes a long way.

They’ll add another layer of richness and flavor to this soup, elevating it to a whole new level of deliciousness.

If you’re on a tight budget, substitute pecorino for the parmesan.

Final touches and preparations A well-chosen garnish may completely transform a soup.

In addition to the herbs, red pepper flakes and a splash of lemon would be excellent additions.

However, be sure to include something with a little brightness, such as herbs or citrus, to give this rich soup a dose of brightness.


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