If you love cozy bowls of Italian comfort food, you are absolutely going to adore this Lush & Creamy Pasta e Fagioli with Fennel Recipe. This soup is a beautiful harmony of tender beans, gently sweet fennel, and al dente pasta swimming in a velvety, slightly cheesy broth that wraps you in warmth and satisfaction. Every spoonful offers a symphony of textures and flavors, from the luscious creaminess to the subtle herbal notes, making it an unforgettable dish perfect for any season.
Ingredients You’ll Need
Getting the perfect balance in this soup means relying on simple, trustworthy ingredients that each bring their own special magic. The fresh fennel adds a mild, aromatic sweetness, while the beans provide heartiness, and the cream and Parmesan make it irresistibly smooth.
- 2 tablespoons olive oil: The base for sautéing, bringing richness and enhancing flavors.
- 1 small fennel bulb (cored and finely diced): Adds a subtle licorice note and lovely crunch when cooked down.
- 1 small yellow onion (diced): Builds a sweet, savory foundation for the soup.
- 2 cloves garlic (minced): Infuses a deep, aromatic warmth.
- 1 teaspoon salt: Essential for seasoning and bringing out all the flavors.
- ½ teaspoon black pepper: Adds a gentle hint of spice.
- ¼ teaspoon red pepper flakes (optional): Gives a subtle kick if you like a bit of heat.
- 1 tablespoon tomato paste: A touch of umami and color that deepens the broth.
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme: Lends an earthy herbal note that complements the fennel.
- 1 (15-ounce) can cannellini beans (drained and rinsed): Creamy and soft, providing protein and texture.
- 1 (15-ounce) can chickpeas or borlotti beans (drained and rinsed): Adds heartiness and richness to the soup body.
- 4 cups vegetable broth: The flavorful liquid that ties everything together.
- 1 cup small pasta (like ditalini or elbow): Perfect-sized pasta for spoonfuls in the soup.
- ½ cup heavy cream or full-fat coconut milk: For indulgent creaminess and smooth texture.
- ¼ cup grated Parmesan cheese (plus more for serving): Adds salty, nutty flavor and richness.
- Chopped fresh parsley and fennel fronds for garnish: Finishing touches that brighten and freshen each bowl.
How to Make Lush & Creamy Pasta e Fagioli with Fennel Recipe
Step 1: Sauté Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the finely diced fennel and yellow onion, letting them cook slowly for 6 to 8 minutes until they soften and fill your kitchen with an inviting fragrance. This step develops the gentle sweetness and mild anise flavor from the fennel, which is so key to the soup’s unique character.
Step 2: Build the Flavor Base
Next, stir in minced garlic, salt, pepper, and optional red pepper flakes for a touch of warmth. Add the tomato paste and thyme, cooking everything together for 1 to 2 minutes to let the tomato paste caramelize just a bit. This step deepens the broth’s color and adds complexity to every spoonful.
Step 3: Add Beans and Broth
Pour in the rinsed cannellini and chickpeas (or borlotti beans), then add the vegetable broth. Bring everything up to a gentle boil. The beans give the soup its hearty texture and make it wonderfully filling, while the broth connects all the flavors with a satisfying warmth.
Step 4: Cook the Pasta
Stir in the small pasta and cook for 8 to 10 minutes until it reaches a perfect al dente texture. Keep an eye on it and give it a stir occasionally so the pasta cooks evenly and doesn’t stick to the bottom of the pot. The pasta adds delightful chewiness that contrasts beautifully with the tender beans and slippery broth.
Step 5: Add Cream and Cheese
Reduce the heat to low, then gently stir in the heavy cream (or coconut milk for a dairy-free twist) and the grated Parmesan cheese. Let the soup simmer for 2 to 3 more minutes as it thickens slightly into a rich and creamy delight. This final step transforms the soup into the luscious texture that the Lush & Creamy Pasta e Fagioli with Fennel Recipe is known for.
Step 6: Final Taste and Adjustments
Give your soup a taste and adjust seasoning if needed—sometimes a pinch more salt or pepper really takes it over the edge. Then ladle it into bowls, ready for the last flourish of garnish.
How to Serve Lush & Creamy Pasta e Fagioli with Fennel Recipe
Garnishes
Fresh chopped parsley and fennel fronds sprinkled on top add a burst of color and a hint of herbal brightness that perfectly balances the creamy, savory soup. Don’t be shy with a little extra Parmesan cheese for those who love an added salty punch.
Side Dishes
This soup pairs wonderfully with crusty bread to soak up every creamy, bean-rich drop. A simple green salad dressed with lemon vinaigrette offers a fresh contrast that complements the heartiness without competing.
Creative Ways to Present
Try serving the soup in rustic bread bowls for an impressive presentation that’s both charming and practical. For a lighter twist, serve as a thick stew alongside grilled vegetables or roasted mushrooms to build a delicious Italian-inspired spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Lush & Creamy Pasta e Fagioli with Fennel Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days and develop even deeper flavors overnight.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Just remember pasta can sometimes change texture slightly after freezing, so it’s best to enjoy within that timeframe.
Reheating
When reheating, warm the soup gently over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup thickened too much in the fridge or freezer to return it to that perfect silky consistency.
FAQs
Can I use other beans in this recipe?
Absolutely! While cannellini and chickpeas or borlotti beans are traditional and delicious, you can experiment with great northern beans or navy beans. Just keep in mind the cooking times may vary slightly.
Is it possible to make this recipe vegan?
Yes! Use full-fat coconut milk instead of heavy cream and omit the Parmesan or use a plant-based cheese alternative to keep it creamy and comforting without any animal products.
What type of pasta works best?
Small shapes like ditalini or elbow macaroni work best because they mix evenly through the soup and cook quickly. Avoid long or large pasta shapes that don’t hold well in the broth.
Can I make this soup thicker or thinner?
Definitely. For a thicker soup, mash a few of the beans before adding the pasta, or let it simmer a bit longer uncovered. For a thinner soup, add more vegetable broth or water until you reach your desired consistency.
How long does this soup keep after cooking?
Stored in the fridge, it stays fresh for up to 3 days. It’s a perfect make-ahead meal that actually tastes better the next day as the flavors meld beautifully.
Final Thoughts
You really can’t go wrong with this Lush & Creamy Pasta e Fagioli with Fennel Recipe. It’s comfort food at its finest—simple ingredients coming together to create a dish that feels both luxurious and homey. Whether you’re cooking for yourself or feeding a crowd, this soup warms the soul and fills the belly in the best way possible. Give it a try soon, and get ready for a new favorite to add to your collection!
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Lush & Creamy Pasta e Fagioli with Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Discover a luscious and creamy Pasta e Fagioli infused with the aromatic sweetness of fennel. This Italian-inspired soup combines tender cannellini and chickpeas with al dente pasta in a rich, flavorful broth enhanced by tomato paste, fresh thyme, and a touch of cream. Garnished with fresh parsley and fennel fronds, this comforting main course soup offers a perfect balance of creamy texture and hearty ingredients, ideal for a satisfying meal any time of year.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small fennel bulb, cored and finely diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Seasonings and Flavorings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
Beans and Broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can chickpeas or borlotti beans, drained and rinsed
- 4 cups vegetable broth
Pasta and Dairy
- 1 cup small pasta (like ditalini or elbow)
- ½ cup heavy cream or full-fat coconut milk
- ¼ cup grated Parmesan cheese (plus more for serving)
Garnish
- Chopped fresh parsley
- Fennel fronds
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely diced fennel bulb and yellow onion, sautéing for 6–8 minutes until softened and fragrant, laying the flavor foundation for the soup.
- Add Aromatics and Seasonings: Stir in the minced garlic, salt, black pepper, optional red pepper flakes, tomato paste, and thyme. Cook for 1–2 minutes, allowing the tomato paste to caramelize slightly and deepen the soup’s flavor.
- Incorporate Beans and Broth: Add the drained and rinsed cannellini and chickpeas (or borlotti beans) along with the vegetable broth. Bring the mixture to a gentle boil, melding the flavors together.
- Cook Pasta: Stir in the small pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking and ensure even cooking.
- Create Creamy Finish: Once the pasta is cooked, reduce the heat to low and stir in the heavy cream (or coconut milk) and grated Parmesan cheese. Simmer gently for 2–3 minutes until the soup thickens slightly and attains a luscious creamy texture.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley, fennel fronds, and extra Parmesan cheese for an added savory touch.
Notes
- For an even creamier texture, mash a few beans before adding the pasta to thicken the soup naturally.
- You can substitute heavy cream with whole milk or omit the cream entirely for a lighter version.
- This soup thickens as it sits; add a splash of vegetable broth when reheating to loosen the consistency.
