If you’re craving a bowl of cozy, Italian comfort with an elegant twist, you’re in for a treat! This Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe brings together velvety cannellini beans, silky pasta, and aromatic fennel for an irresistibly smooth and hearty soup. Each spoonful is packed with vibrant flavors, from the gentle sweetness of fennel to the savory richness of cream and Parmesan. It’s one of those dishes that feels both familiar and fresh, making it perfect for relaxed family dinners or impressing foodie friends.
Ingredients You’ll Need
The magic of this soup lies in simple, everyday ingredients—each one handpicked to create the lush texture and beautiful flavors you’ll crave. From the backbone of good olive oil to the punch of fresh herbs, every element plays a role in building that ultimate, unforgettable taste.
- Olive oil (3 tablespoons): Provides a fruity, lush base for sautéing your vegetables and adds a subtle depth to the broth.
- Yellow onion (1 medium, diced): Offers sweetness and the classic flavor backbone for nearly every Italian soup.
- Garlic (3 cloves, minced): Infuses the soup with gentle heat and a classic Italian aroma that can’t be skipped.
- Fennel bulb (1 small, finely chopped): Delivers that gorgeous, subtle licorice note, turning a familiar soup into something extraordinary.
- Carrot (1 medium, diced): Adds color and a touch of natural sweetness, brightening the flavor profile.
- Celery stalk (2, diced): Lends a clean, herbal undertone that balances out the richness.
- Canned cannellini beans (2 cups, drained and rinsed): These creamy beans are what make pasta e fagioli so comforting and satisfying.
- Vegetable broth (4 cups): Acts as the flavorful canvas for all your ingredients—choose low-sodium so you can season to taste.
- Small pasta (like ditalini or elbow, 1 cup): Perfectly bite-sized pasta makes every spoonful just right for soup-eating bliss.
- Crushed tomatoes (1 cup): Adds acidity, color, and a hint of sweetness to round everything out.
- Fresh rosemary (1 teaspoon, chopped): Lends an earthy, woodsy note that works so well with beans and tomatoes.
- Dried oregano (1 teaspoon): Brings unmistakable Italian character and a peppery aroma.
- Salt (to taste): Essential for drawing out all the lovely flavors—taste as you go!
- Black pepper (to taste): A few cracks of fresh pepper finish the soup perfectly.
- Heavy cream (1/2 cup): This is where the “lush & creamy” magic happens—stirred in at the end for silkiness.
- Grated Parmesan cheese (1/2 cup): Melts into the broth for nutty, salty complexity.
- Fresh parsley (1/4 cup, chopped): Brightens up the finished dish with color and a hint of freshness.
How to Make Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe
Step 1: Sauté the Aromatics
Set a large pot over medium heat and pour in the olive oil. Once it shimmers, add the diced onion, fennel, carrot, and celery. Sauté for about 7–8 minutes, stirring regularly, until everything is soft and just starting to take on a hint of gold. This is where all the flavor-building happens—take your time and savor the aroma!
Step 2: Add Garlic and Seasonings
Stir in the minced garlic and let it cook for one fragrant minute—just until it mellows and releases its aroma. Next, sprinkle in the chopped rosemary, dried oregano, salt, and black pepper. Mix well, letting the herbs bloom and coat the veggies with their intoxicating flavor.
Step 3: Build the Broth
Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring everything to a gentle simmer; you’ll notice the colors deepening and the soup taking on body and richness. This is your moment to taste and tweak seasoning so every bite is just right.
Step 4: Add Beans and Pasta
Tip in the drained cannellini beans and small pasta. Simmer gently for 10–12 minutes, stirring occasionally so the pasta doesn’t stick. The beans create a creamy background while the pasta soaks up all those beautiful flavors, thickening the broth to a dreamy texture.
Step 5: Make It Lush & Creamy
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, letting the soup gently bubble for another 2 minutes. You’ll see the broth turn luxuriously velvety right before your eyes—this is what transforms it into the Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe you’re craving.
Step 6: Final Adjustments & Serve
Taste your masterpiece and adjust the salt and pepper as needed. Ladle it into big bowls, topping each with a healthy handful of chopped fresh parsley for a pop of green. Serve piping hot for maximum coziness!
How to Serve Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe
Garnishes
Give your bowl the chef’s treatment! Sprinkle each serving with extra Parmesan, a drizzle of your best olive oil, or some crisp fennel fronds. If you love a little heat, try a pinch of red pepper flakes. Fresh cracked black pepper over the top is a must for the finishing touch.
Side Dishes
There’s nothing better than pairing this soup with a hunk of warm, crusty Italian bread—perfect for mopping up the creamy broth! A simple arugula salad dressed with lemon and olive oil balances out the richness, or try a side of garlicky roasted vegetables for a veggie-packed meal.
Creative Ways to Present
Impress your friends by serving the soup in mini bread bowls or elegant soup mugs. For a dinner party, sprinkle individual portions with microgreens or edible flowers for a restaurant-worthy look. Even a swirl of basil pesto can add color and a fresh herbal twist to the Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe.
Make Ahead and Storage
Storing Leftovers
Let leftover soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to four days—making it perfect for work lunches or quick dinners. The pasta will soak up more liquid as it sits, so add a splash of broth when reheating to bring it back to its original lush texture.
Freezing
For longer storage, freeze portions in freezer-safe containers, leaving a little space for expansion. If you want to keep the pasta’s texture perfect, you can freeze the soup without the pasta and cook it fresh when reheating. Thaw overnight in the refrigerator before warming up.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally and adding broth or water to reach your desired consistency. For best flavor, reheat only what you’ll be serving. Microwave reheating works too, but be sure to stir every minute for even heating.
FAQs
Can I make Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe vegan?
Absolutely! Swap the heavy cream for coconut or cashew cream and replace the Parmesan with your favorite plant-based cheese or extra nutritional yeast. You’ll still get that lovely creaminess without compromising on taste.
What can I use instead of cannellini beans?
Great Northern beans, navy beans, or even butter beans will work wonderfully. Each adds its own subtle personality, so use whatever you have on hand for a delicious result.
Can I use different pasta shapes?
Definitely! While ditalini or elbow pasta are traditional and create the classic look, any small pasta will do. Even tiny shells or orzo add a fun twist to Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe.
How do I adjust the soup if it gets too thick?
It’s normal for the pasta to soak up some broth, especially after refrigeration. Simply add more vegetable broth or even hot water when reheating, and stir until you reach your favorite consistency.
Is it possible to prepare the base in advance?
Yes! Make the soup base without the pasta or cream, then cool and refrigerate. When ready to serve, heat the soup, boil the pasta separately, and combine with the cream and cheese at the end for the freshest, creamiest bowl.
Final Thoughts
Ready to try something truly special? The Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe has a way of filling your kitchen with warmth and lighting up your table. It takes the soul of a classic Italian dish and gives it a luxurious, modern spin. Gather your loved ones, ladle up generous portions, and let each sip remind you why home-cooked comfort never goes out of style!
Print
Lush & Creamy Pasta e Fagioli with Fennel: An Amazing Ultimate Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this lush and creamy Pasta e Fagioli enriched with the subtle sweetness of fennel. A hearty Italian soup that’s both satisfying and flavorful.
Ingredients
For the Pasta e Fagioli:
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 small Fennel bulb, finely chopped
- 1 medium Carrot, diced
- 2 Celery stalks, diced
- 2 cups canned Cannellini beans, drained and rinsed
- 4 cups Vegetable broth
- 1 cup small Pasta (like ditalini or elbow)
- 1 cup Crushed tomatoes
- 1 teaspoon fresh Rosemary, chopped
- 1 teaspoon dried Oregano
- Salt, to taste
- Black pepper, to taste
- 1/2 cup Heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, fennel, carrot, and celery, sauté until softened, about 7-8 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, rosemary, oregano, salt, and pepper. Bring to a simmer.
- Add cannellini beans and pasta, cook until pasta is tender, about 10-12 minutes.
- Stir in heavy cream and grated Parmesan cheese, cooking for another 2 minutes until creamy and heated through.
- Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan or use a vegan alternative.
- Use gluten-free pasta if desired.
- Adding a splash of white wine when sautéing vegetables adds depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 grams
- Sodium: 900 milligrams
- Fat: 14 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 40 milligrams
