Pasta e Fagioli

Name: Pasta e Fagioli
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp Extra Virgin Olive Oil; 80g Pancetta, diced; optional; 1 Onion, small, finely chopped; 1 Carrots, medium, finely chopped; 1 stalk of Celery, finely chopped; 2 cloves of Garlic, sliced; 1 sprig of Rosemary; 2 leaves of Sage, leaves; 1 leaf of Bay Leaf; 200g Tomato Passata; 1 Parmigiano Reggiano Rind, optional; 1.2 l Vegetable Broth, light; 1 tsp Sea Salt, fine; plus more to taste; 250g Dried Borlotti Beans, soaked overnight and drained; 160g Ditalini; 2 tbsp Extra Virgin Olive Oil; 30g Parmigiano Reggiano, finely grated

Pasta e Fagioli is a comforting, rustic Italian soup where tender beans, savory pancetta and a fragrant soffritto mingle with tomato and small pasta for a bowl that feels like a warm hug. Simmered with herb-scented broth and a Parmigiano rind, it’s hearty yet bright—perfect for a weeknight supper or a cozy weekend lunch. Finish with a drizzle of olive oil and a grating of fresh cheese for maximum comfort.

Pasta e Fagioli is a comforting, rustic Italian soup where tender beans, savory pancetta and a fragrant soffritto mingle with toma... Show more

Traditional Italian Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

1 hr20 min

Price

3,00 €

Calories

828 kcal

meal prep

one pot

high protein

low sugar

Method

Soak the beans

If you're starting from dry Dried Borlotti Beans, cover them with plenty of cold water and leave them to soak overnight. Drain them well before you start cooking.

Chop the aromatics

Finely chop the Onion, Carrots, and Celery. Slice the Garlic, and, if you're using it, cut the Pancetta into a small dice.

Build the base

Warm the Extra Virgin Olive Oil in a large pot over medium heat. Add the pancetta if you're using it, and cook for 3-4 minutes until it starts to render and lightly crisp. Stir in the onion, carrots, and celery, and cook for 8-10 minutes until they are soft and sweet. Add the garlic, Rosemary, Sage, and Bay Leaf, and cook for 1 minute more, just until fragrant.

Simmer the soup

Pour in the Tomato Passata, add the Parmigiano Reggiano Rind if you have one, and stir in the Vegetable Broth and Sea Salt. Add the drained beans, bring everything to a boil, then lower the heat to a gentle simmer and cover partially. Cook for 35-45 minutes, stirring now and then, until the beans are creamy and tender. If you want a thicker soup, mash a few beans against the side of the pot with your spoon.

Cook the pasta

Stir in the Ditalini and cook at a lively simmer for 8-10 minutes, stirring often so the pasta doesn't stick to the bottom. Stop when the ditalini is just al dente and the soup still looks a little brothy.

Finish and serve

Fish out the bay leaf, rosemary, sage, and Parmigiano rind. Ladle the soup into bowls, drizzle with the remaining olive oil, and finish with the finely grated Parmigiano Reggiano. Taste and add a little more salt if needed.