Pasta e
Fagioli
Italian pasta-and-bean soup
Small pasta and creamy white beans share a tomato broth with softened vegetables, rosemary and a finishing spoonful of olive oil.
Pasta, white beans & leafy greensPasta and beans,
a bowl with body.
Pasta e fagioli means pasta and beans, with the beans giving this Italian soup much of its body. Small pasta cooks directly in the broth, releasing starch as it softens. Onion, carrot, celery and rosemary provide the aromatic base around the beans.
The dish has many regional and household versions, from quite brothy bowls to thicker preparations. This home recipe keeps cooked cannellini beans, tomato, a cheese rind and leafy greens. It is a bean-led soup, with a larger proportion of beans and pasta than the mixed vegetables in minestrone.
Let’s make pasta e fagioli.
Retain a little broth around the pasta and beans; they will continue to absorb liquid after cooking.
Six soup portions; starts with cooked, drained cannellini beans.
What you’ll need
- 60 mlextra-virgin olive oil, 45 ml for cooking and 15 ml for serving
- 1 mediumonion, about 150 g, finely diced
- 150 gcarrots, finely diced
- 100 gcelery, finely diced
- 4 clovesgarlic, finely chopped
- 2 tbsptomato paste
- 1 tbspfinely chopped fresh rosemary
- 400 gcanned chopped tomatoes with their juice
- 480 gcooked cannellini beans, drained and rinsed (about 2 × 400 g cans before draining)
- 1 llow-sodium vegetable broth
- 20 gParmigiano-Reggiano rind, cleaned
- 160 gdried ditalini
- 100 gkale leaves, tough stems removed, finely sliced
- 250 mlwater, for adjusting consistency
- ¼ tspchili flakes
- 30 gParmigiano-Reggiano, finely grated, for serving
- to tastefine salt and black pepper
Cooked beans are specified by drained weight. Dried beans need a separate soaking/cooking process and cannot replace them gram for gram. The pasta will continue to absorb broth as the soup stands.
How to make it
- 01
Soften the vegetables
Heat the 45 ml oil in a large pot over medium-low heat. Add onion, carrot and celery. Cook for 12–15 minutes, stirring, until very soft. Add garlic, tomato paste and rosemary and stir for 1 minute.
- 02
Simmer the beans
Add the tomatoes, cooked beans, broth and cheese rind. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- 03
Cook the pasta
Add ditalini and simmer for its packet time, usually 10–12 minutes, stirring often. Add the kale and chili flakes for the final 5 minutes. Use some or all of the 250 ml water if the broth becomes too thick; the pasta should finish al dente and the kale tender.
- 04
Finish the bowls
Remove and discard the cheese rind. Taste for salt and pepper. Divide among six bowls and finish with the remaining 15 ml oil and grated cheese. Serve promptly.
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