Pasta e Fagioli with Basil Oil
A rich mix of beans, ditalini pasta, and soffritto simmers together for a classic Italian comfort soup—but it’s the fresh basil oil drizzle that takes it to the next level. Earthy, herbaceous, and cozy without being heavy, it’s perfect for meal prep, gatherings, or just a warm bowl on a cool night.
Pasta e Fagioli with Basil Oil
Servings: 6–8
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
For the Soup:
- 2 large carrots, minced
- 2 celery stalks, minced
- 1 onion, minced
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh rosemary, minced
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 6 cups chicken or vegetable broth
- 1⁄2 pound ditalini pasta
- 2 (15-ounce) cans red kidney beans, drained
- 2 (15-ounce) cans cannellini beans, drained
- 1 (15-ounce) can cannellini beans, puréed
For the Basil Oil:
- 1⁄2 cup fresh basil
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
Instructions:
- Make the Soffritto: In a large pot over medium heat, sauté the carrots, celery, and onion in olive oil until tender. Add thyme, rosemary, and salt, and cook 1 more minute.
- Simmer the Base: Stir in the crushed tomatoes and simmer for 10–15 minutes.
- Cook the Pasta: Add broth and bring to a boil. Stir in ditalini and cook until al dente.
- Add the Beans: Stir in drained kidney and cannellini beans, along with the puréed cannellini. Simmer a few more minutes.
- Make the Basil Oil: Blend basil, olive oil, and salt until smooth. Strain for longer shelf life if desired.
- Serve: Ladle soup into bowls, drizzle with basil oil, and top with grated cheese.
