Pasta e Fagioli (Outdoor Campfire & Skillet Pan Style) 🍲🔥
✨ Why This Recipe Works
Rich, hearty, and deeply comforting! Simmered to perfection in a heavy cast-iron Dutch oven over an open fire or stove. Packed with ditalini pasta, creamy cannellini beans, tender soffritto aromatics, and a rich garlic-herb tomato broth topped with freshly grated Parmigiano-Reggiano.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Pasta e Fagioli (Outdoor Campfire & Skillet Pan Style) 🍲🔥 brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 15 minutes of prep and 30 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 2 tbsp extra virgin olive oil (plus more for serving)
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 ribs celery stalks, finely diced
- 4 cloves fresh garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz) crushed San Marzano or diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil or fresh rosemary sprig
- 0.25 tsp crushed red pepper flakes (optional)
- 1 piece Parmigiano-Reggiano cheese rind (optional secret ingredient)
- 2 cans (15 oz each) cannellini beans (or Great Northern beans), rinsed & drained
- 1 cup ditalini or small tubetti pasta
- 0.25 cup fresh Italian flat-leaf parsley, finely chopped
- 0.5 cup freshly grated Parmigiano-Reggiano cheese
- 1 to taste sea salt and freshly cracked black pepper
👨🍳 Step-by-Step Instructions
Sauté the Soffritto in Cast Iron
Heat olive oil in your heavy cast-iron Dutch oven or skillet over medium heat (or over campfire coals). Sauté diced onion, carrots, and celery for 6–8 minutes until softened and fragrant.
Bloom Garlic & Tomato Paste
Stir in minced garlic and tomato paste. Cook for 1 to 2 minutes until aromatic and the paste turns a deep brick red.
Simmer Broth & Seasonings
Pour in crushed tomatoes and broth. Add oregano, basil/rosemary, red pepper flakes, salt, black pepper, and the Parmesan cheese rind. Bring to a gentle boil.
Simmer & Mash Beans for Creaminess
Add rinsed cannellini beans. Scoop out 1 cup of beans and broth, mash with a fork until creamy, then stir back in. Cover and simmer on low for 15 minutes.
Cook Ditalini Pasta
Stir in the ditalini pasta. Simmer uncovered for 8–10 minutes, stirring occasionally, until al dente.
Finish & Garnish
Remove from heat, discard cheese rind and rosemary sprig, and stir in fresh chopped parsley. Adjust salt and pepper to taste.
Serve Warm by the Fire
Ladle into warm rustic bowls. Top generously with freshly grated Parmigiano-Reggiano, a drizzle of olive oil, and thick slices of crusty Italian bread!
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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