Pasta e Fagioli

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables before you start: finely dice the onion, carrot, and celery to similar small pieces so they cook evenly, slice the garlic, and chop the rosemary. Drain and rinse the beans well.

   80 g small onion, finely diced60 g small carrot, finely diced50 g celery stalk, finely diced2 cloves garlic cloves, thinly sliced1 tsp fresh rosemary, finely chopped400 g cannellini beans, drained and rinsed
2. 2

   Heat the olive oil in a medium soup pot over medium heat. Add the pancetta and cook for 3-4 minutes until it renders some fat and starts to turn lightly golden, but do not let it become hard.

   15 ml olive oil60 g pancetta, diced
3. 3

   Add the onion, carrot, and celery. Cook for 6-8 minutes, stirring regularly, until softened and slightly sweet. Add the garlic and rosemary for the last 30 seconds so they become fragrant without burning.

   80 g small onion, finely diced60 g small carrot, finely diced50 g celery stalk, finely diced2 cloves garlic cloves, thinly sliced1 tsp fresh rosemary, finely chopped
4. 4

   Stir in the tomato paste and cook for 1 minute to caramelise it slightly. Add the chopped tomatoes, stock, salt, and black pepper, scraping the base of the pot to dissolve any browned bits.

   15 g tomato paste200 g canned chopped tomatoes700 ml vegetable or light chicken stock3 g fine salt1 g black pepper
5. 5

   Add the cannellini beans. Spoon about one-third of the beans against the side of the pot and mash them with a wooden spoon, or briefly blend a ladleful and return it to the pot; this gives the soup its classic creamy body without adding cream.

   400 g cannellini beans, drained and rinsed
6. 6

   Bring to a gentle boil, then add the pasta. Reduce to a lively simmer and cook for 8-10 minutes, stirring often so the pasta does not stick, until the pasta is tender and the broth has thickened slightly. If it becomes too thick before the pasta is done, add a splash of hot water.

   80 g small pasta (ditalini or small shells)
7. 7

   Taste and adjust seasoning if needed. Turn off the heat and let the soup sit for 2 minutes; the pasta will relax and the flavors will settle.

8. 8

   Ladle into warm bowls and finish each serving with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. Serve immediately while brothy and hot.

   25 g Parmigiano Reggiano, finely grated10 ml extra virgin olive oil

Origin & History

Pasta e Fagioli is a traditional Italian peasant dish built from pantry staples: beans, pasta, aromatics, and whatever small amount of cured pork was available. It appears in many regional versions across Italy, ranging from brothy soups to thick, almost stew-like bowls, reflecting local ingredients and household habits.