If you’re craving a comforting bowl of Italian goodness with a unique, refreshing twist, then you absolutely must try this Lush & Creamy Pasta e Fagioli with Fennel Recipe. This hearty soup combines tender cannellini beans and al dente pasta with the slightly sweet, aromatic bite of fennel, all enveloped in a creamy, flavorful broth that’s cozy and nourishing. Whether it’s a chilly evening or you just want a fulfilling meal that feels like a warm hug, this dish promises to delight your taste buds and warm your soul.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, marrying beautifully to create a texture and flavor that is both rich and refreshing. From aromatic fennel to the creamy parmesan, every component plays a starring role.
- 2 tablespoons olive oil: The foundation for sautéing, it brings out the fennel’s sweetness and adds a smooth richness.
- 1 medium fennel bulb, diced: Adds a subtle anise flavor and delightful crunch to the soup.
- 1 medium onion, diced: Offers natural sweetness and depth as it softens in the pan.
- 3 garlic cloves, minced: Brings aromatic pungency that brightens the whole dish.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all other flavors.
- 1/2 teaspoon black pepper: Adds a mild heat that balances the creamy base.
- 1/2 teaspoon crushed red pepper flakes (optional): Offers a gentle spicy kick if you like a touch of heat.
- 1 tablespoon tomato paste: Provides a rich umami depth and slight tang to the broth.
- 1 teaspoon dried rosemary or thyme: Adds fragrant herbal notes that complement the fennel beautifully.
- 4 cups vegetable or chicken broth: The flavorful liquid base that ties all ingredients together.
- 1 can (15 ounces) cannellini beans, drained and rinsed: Delivers creamy texture and protein-packed heartiness.
- 1 cup ditalini or small pasta: Small pasta shapes hold the broth perfectly and create a satisfying bite.
- 1 cup whole milk or half-and-half: Enriches the soup, making it lush and noticeably creamy.
- 1/2 cup freshly grated parmesan cheese: Adds nutty, savory flavor plus a velvety finish.
- 1 tablespoon lemon juice: Brightens and lifts the whole soup, balancing the richness.
- 2 tablespoons chopped fresh parsley: A fresh herbaceous touch to round out the flavors beautifully.
- Extra parmesan for serving: Because a little extra cheese on top never hurts!
How to Make Lush & Creamy Pasta e Fagioli with Fennel Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the diced fennel and onion, stirring occasionally as they soften and turn translucent—this usually takes about 6 to 8 minutes. This gentle cooking releases their natural sweetness, setting the foundation for a deeply flavorful soup.
Step 2: Build Flavor with Garlic and Spices
Next, stir in the minced garlic, kosher salt, black pepper, and if you like a bit of heat, crushed red pepper flakes. Cook for about a minute until the garlic becomes fragrant but not browned. This step awakens your taste buds and adds dimension to the dish.
Step 3: Caramelize the Tomato Paste and Herbs
Add the tomato paste and dried rosemary (or thyme) to the pot. Cook for another minute, stirring constantly to caramelize the tomato paste, which enhances its sweetness and mellows any acidity—this is a little trick that really deepens the overall flavor.
Step 4: Simmer with Broth and Beans
Pour in the vegetable or chicken broth and give it a good stir to combine all the flavors. Add the drained and rinsed cannellini beans, then bring the mixture to a gentle simmer. This step allows the beans to soak up all the wonderful aromas and start melding with the broth.
Step 5: Cook the Pasta
Stir in the ditalini pasta and continue simmering for about 10 minutes, or until the pasta is just al dente. The pasta absorbs the savory broth, making each bite comforting and hearty without being heavy.
Step 6: Add Creaminess and Finish the Soup
Lower the heat, then slowly stir in the whole milk or half-and-half along with the freshly grated parmesan cheese. This melts into the soup, giving it that signature creamy texture that makes the Lush & Creamy Pasta e Fagioli with Fennel Recipe so unforgettable. Finally, add the lemon juice and chopped parsley for brightness and fresh herbal notes, adjusting seasoning to taste.
How to Serve Lush & Creamy Pasta e Fagioli with Fennel Recipe
Garnishes
topping this soup with extra freshly grated parmesan is a must for that extra savory hit. You can also sprinkle a little more chopped parsley or a drizzle of good quality olive oil for shine and richness. A few crunchy croutons or toasted bread on the side add delightful texture contrast.
Side Dishes
This lush and creamy soup pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness, or a crusty Italian bread to soak up every last bit of broth. Roasted seasonal vegetables also make a lovely accompaniment for a colorful and nutritious meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls or mini ramekins for individual servings that wow your guests. Drizzle with chili oil or sprinkle smoked paprika for a smoky undertone. You can even add a sprinkle of toasted fennel seeds to echo the main ingredient and enhance the flavor complexity.
Make Ahead and Storage
Storing Leftovers
Store your leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making reheated portions even more delicious. Keep in mind the pasta may continue to soak up broth and thicken the soup as it sits.
Freezing
The Lush & Creamy Pasta e Fagioli with Fennel Recipe can be frozen for up to 2 months. To freeze, place cooled soup in freezer-safe containers, leaving some space for expansion. When ready to enjoy, thaw in the fridge overnight before reheating gently on the stovetop.
Reheating
When reheating, do it slowly over low heat to prevent the milk and cheese from curdling. If the soup feels too thick, stir in a splash of broth or milk to loosen it to the desired consistency. Stir frequently until warmed through and creamy once again.
FAQs
Can I use another type of bean instead of cannellini?
Absolutely! While cannellini beans provide a creamy texture and mild flavor, you can swap them for great northern beans or even chickpeas if you prefer. Just adjust the cooking time accordingly to keep the soup’s desired consistency.
Is this recipe vegetarian?
Yes, if you use vegetable broth, this dish is vegetarian-friendly. For a non-vegetarian version, chicken broth works beautifully and adds richness. Just be mindful of your broth choice to suit your dietary preference.
Can I make this soup vegan?
Definitely! To make it vegan, use vegetable broth, swap the milk for a plant-based alternative like oat or cashew milk, and replace parmesan with a vegan cheese or nutritional yeast for that cheesy flavor.
What if I don’t have fennel—can I leave it out?
Fennel adds a unique sweetness and subtle anise note that’s key to this recipe’s flavor profile. However, if unfashionable to your pantry, you can substitute with celery and a small pinch of fennel seeds to approximate the flavor.
How do I prevent the pasta from getting mushy?
Cook the pasta directly in the soup, stirring occasionally, and aim to serve the soup as soon as the pasta reaches al dente. If making ahead, undercook the pasta slightly so it doesn’t over-soften during reheating.
Final Thoughts
If you’re looking for a supremely comforting, flavorful, and delightfully creamy dish to add to your dinner rotation, this Lush & Creamy Pasta e Fagioli with Fennel Recipe is an absolute must-try. It’s simple to make, satisfying to eat, and carries the perfect balance of warmth and freshness that’ll keep you coming back for seconds. Go ahead, invite this beautiful Italian soup into your kitchen and enjoy every spoonful!
Print
Lush & Creamy Pasta e Fagioli with Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A lush and creamy Pasta e Fagioli soup featuring tender fennel, cannellini beans, and ditalini pasta simmered in a savory broth with a hint of rosemary and finished with Parmesan and fresh parsley for an authentic Italian comfort meal.
Ingredients
Vegetables
- 1 medium fennel bulb, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids & Broth
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
Beans & Pasta
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini or small pasta
Seasonings & Extras
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary or thyme
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Extra Parmesan for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced fennel and onion, sautéing for 6 to 8 minutes until they soften and become fragrant.
- Add Garlic and Spices: Stir in minced garlic, kosher salt, black pepper, and optional crushed red pepper flakes. Cook for 1 minute until the garlic releases its aroma.
- Caramelize Tomato Paste and Herbs: Mix in the tomato paste and dried rosemary or thyme, cooking for another minute to caramelize the tomato paste and deepen flavors.
- Add Broth and Beans: Pour in the vegetable or chicken broth and stir to combine. Add the rinsed cannellini beans and bring the mixture to a gentle simmer.
- Cook Pasta: Stir in the ditalini pasta and cook for about 10 minutes, or until the pasta reaches al dente texture.
- Create Creamy Texture: Reduce the heat to low, then stir in the milk or half-and-half along with the freshly grated Parmesan cheese until the soup turns creamy and well combined.
- Finish and Serve: Incorporate the lemon juice and chopped fresh parsley. Taste and adjust seasoning if necessary. Serve the soup warm, topped with extra Parmesan cheese.
Notes
- For a richer texture, mash a few beans with the back of a spoon before adding the pasta.
- If the soup thickens as it cools or stands, add a splash of broth or milk to loosen it.
- Pancetta can be added during the sauté step for extra depth and flavor.
