Pasta e Fagioli

Pasta e Fagioli (Italian Bean and Pasta Soup)

A classic Italian peasant stew from the Veneto region: borlotti beans slow-simmered with tomato, garlic and rosemary, finished with small pasta for a hearty dish that sits comfortably between soup and stew. Best served with a generous drizzle of olive oil and crusty bread.

Prep

15 min

Cook

75 min

Total

90 min

Serves

4-6

Difficulty

Easy

Recipe ingredients

• •250 g (9 oz) dried borlotti beans, soaked overnight; or 600 g / 21 oz cooked, drained
• •2 tbsp olive oil, plus extra for serving
• •1 whole (1 medium) onion, finely chopped
• •1 stalk celery, finely chopped
• •1 clove (1 large clove) garlic, minced
• •200 g (7 oz) tomato passata, or crushed tomatoes
• •1 sprig fresh rosemary, leaves only, finely chopped
• •1 L (4 cups) water or low-sodium vegetable broth, plus more as needed
• •1 tsp salt, plus more to taste
• •0.5 tsp black pepper, freshly ground
• •120 g (4¼ oz) small dried pasta, ditalini, tubetti, or small elbow; traditional choice
• •30 g (¼ cup grated) Parmigiano-Reggiano rind, optional, for umami depth; omit for vegetarian
• •30 g (¼ cup grated) Parmigiano-Reggiano cheese, for serving; traditional

Steps

1. 1 Soak the dried borlotti beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse.
2. 2 In a heavy pot, warm the olive oil over medium heat. Add the chopped onion and celery and cook gently for 6-8 minutes until soft and translucent, stirring occasionally.
3. 3 Add the minced garlic and chopped rosemary and cook for 1 minute until fragrant, taking care not to brown the garlic.
4. 4 Stir in the tomato passata and cook for 3-4 minutes to concentrate the flavor.
5. 5 Add the soaked beans, the Parmigiano rind (if using), and 1 L (4 cups) of water or broth. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 50-60 minutes, until the beans are very tender. Skim any foam that rises. Add more hot water if the beans begin to dry out.
6. 6 Remove about one-third of the beans with a slotted spoon and mash them roughly with a fork, then return them to the pot. This naturally thickens the soup. Discard the Parmigiano rind.
7. 7 Season with salt and freshly ground black pepper to taste.
8. 8 Add the small pasta directly to the soup and simmer for 8-10 minutes, stirring often, until the pasta is al dente. Add a splash of hot water if the soup becomes too thick; it should be thick enough to spoon but loose enough to flow.
9. 9 Taste and adjust the seasoning. The pasta will continue to absorb liquid, so serve promptly.
10. 10 Ladle into warmed bowls, finish with a generous drizzle of good olive oil, a grind of black pepper, and grated Parmigiano-Reggiano. Serve with crusty bread.