Pasta e Fagioli
This Pasta e Fagioli is rustic, warming, and deeply savory, with creamy cannellini beans, tender pasta, sweet soffritto vegetables, and the gentle perfume of rosemary. A little pancetta and Parmigiano give it richness, while mashed beans naturally thicken the broth into a comforting, silky soup.
Ingredients
Soffritto e base
- 15 mlolive oil
- 60 gpancetta, diced
- 80 gsmall onion, finely diced
- 60 gsmall carrot, finely diced
- 50 gcelery stalk, finely diced
- 2 clovesgarlic cloves, thinly sliced
- 1 tspfresh rosemary, finely chopped
- 15 gtomato paste
- 200 gcanned chopped tomatoes
- 700 mlvegetable or light chicken stock
- 3 gfine salt
- 1 gblack pepper
Beans and pasta
- 400 gcannellini beans, drained and rinsed
- 80 gsmall pasta (ditalini or small shells)
To finish
- 25 gParmigiano Reggiano, finely grated
- 10 mlextra virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •For a looser, more brothy Pasta e Fagioli, add 100-150 ml extra hot stock or water before serving; the pasta continues absorbing liquid as it sits.
- •If using salted stock and pancetta, season lightly at first, then adjust only at the end.
- •A small pinch of chilli flakes is optional if you want gentle heat, though the classic flavor here is led by rosemary and beans.
- •Serve with crusty bread, or on its own as a hearty light meal.
Background
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.
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