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You are here: Home / Soups / Pasta e Fagioli with Garlic, Orange & Fennel Recipe

Pasta e Fagioli with Garlic, Orange & Fennel Recipe

June 29, 2017

Now this is the kind of soup I really like. It’s the first recipe from my new best friend called The Complete Mediterranean Cookbook put out by America’s Test Kitchen. Just flipping through the pages of this thing makes me crazy. So much good stuff!

Pasta e Fagioli with Garlic, Orange & Fennel Recipe

The Recipe

This recipe encapsulates everything I enjoy about eating. It’s got a lot of tasty ingredients, it’s very well flavored, robust, plentiful, has great texture and fills me up perfectly. And the best part is that there’s nothing to feel guilty about. I’m not sure there’s anything in it that’s bad for you besides the salt. If you don’t like salt, all you need to do is not add it. It’s that simple.

I began preparing this soup yesterday afternoon and I’d say the entire thing took about 40 minutes. There are a few things to prep and some cooking time where I had to wait around, but overall, this one is easy. I love adding ingredients to a big pot and watching it all come together. Flavors like this sort of meld into one another and the final product is awesome. This is one Italian dish I’ll definitely be making again. Just look at it.

Pasta e Fagioli

Ingredients

Serves: 8-10

4 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Onion, Chopped
1 Fennel Bulb, Trimmed and Chopped
2 Celery Ribs, Sliced into 1/2 Inch Pieces
4 Teaspoons Garlic, Minced
3 Anchovy Fillets, Minced
1 Teaspoon Dried Oregano
Zest of 1 Orange
1/2 Teaspoon Fennel Seeds
1/4 Teaspoon Red Pepper Flakes
1 28-Ounce Can Diced Tomatoes
2 15-Ounce Cans Cannellini Beans, Rinsed
3 1/2 Cups Vegetable Broth
2 1/2 Cups Water
Salt
Ground Black Pepper
1 1/2 Cups Dried Ditalini Pasta
1/4 Cup Parsley, Chopped
Parmesan For Serving, Grated

See also  Roasted Eggplant & Tomato Soup Recipe

Step-by-Step Instructions

According to the instructions, it’s fine to substitute the type of pasta you use for this recipe. I tend to favor ditalini, but you can certainly use something else that’s small, like orzo or tubettini. Just be sure to account for the size and density of whatever it is you use. I’d say 1 1/2 cups for the ditalini and tubettini is equal to 1 cup or orzo.

Soften the Onion, Fennel & Celery

Warm a large Dutch oven over medium heat. When the pot is to temperature, add the olive oil, onion, fennel and celery.


Chopped Onion, Fennel and Celery

Cook, stirring occasionally, for about 10 minutes or until these ingredients begin to soften.

Stir in More Ingredients

After this time, add in the garlic, orange zest, anchovies, oregano, pepper flakes and fennel seeds.

Adding Orange Zest and Other Ingredients to Dutch Oven

Stir these ingredients into the others and let cook for about 2 more minutes.

Stirring Ingredients Together in Dutch Oven

At this point, you should begin smelling some deliciousness.

Add Tomatoes & Beans

Add in the can of diced tomatoes, including any juice that’s in the can.


Adding Diced Tomatoes to Soup

Then, make sure the beans are drained and rinsed. Add them to the pot as well. Stir.

Canellini Beans in Soup

Raise the heat to high until the soup begins to simmer. Then, lower the heat back down to medium and let cook for 10 minutes. This should bring some of the flavors together.

Add Remaining Ingredients

After the 10 minutes has passed, stir in the broth and the water.

Adding Broth and Water to Soup

Also add 1 teaspoon of salt, 1/2 teaspoon of ground black pepper and increase the heat to high again. Once the liquid is boiling, add the pasta to the pot. Stir in the pasta and let it cook for about 10 minutes or until it becomes tender yet firm. Once that’s done, turn off the heat and stir in the parsley.

See also  Broccoli & Corn Vegetable Chowder Recipe

Pasta Soup in Dutch Oven

Plate & Serve


Once the cooking is finished, divide the soup between bowls. You may also add some grated Parmesan cheese at this point. Serve and enjoy!

The Final Pasta e Fagioli Soup

I think I’m going to save this recipe for some time in November because it seems like it’s going to be perfect for chilly weather. It looks, smells and tastes great, so I’m excited. Give this soup and try and let me know what you think. Thanks for reading!

Pasta e Fagioli Soup with Orange, Fennel and Parsley

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  3. Toasted Orzo with Fennel, Orange & White Wine Recipe
  4. Orange, Fennel & Kalamata Olive Salad by Williams-Sonoma
  5. Green Bean, Orange & Fennel Salad with Pecans & Goat Cheese Recipe

Filed Under: Soups

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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