Pasta e Fagioli translates to ‘pasta and beans’, but there’s so much more to it than just pasta and beans.
It starts with a gently-simmered soffritto (a combination of finely chopped onions, carrots and celery), the key element for the soup’s savory flavor. Pancetta and garlic are added to intensify the flavor even further. And along with the chicken broth and of course the pasta and beans, fresh rosemary, parsley and white wine completes this soup while adding sophistication and additional elements of Italian flavor.
While we typically choose the more popular Italian dishes such as pasta, pesto and pizza, we shouldn’t forget that the Italian kitchen also offers many delicious varieties of soup. Pasta e Fagioli is a classic Italian pasta and beans soup that deserves to be highlighted and enjoyed more often. I know we sure will.
Recipe is adapted from a compilation of different sources, but mainly from Once Upon a Chef, Bon Appétit and Food52.
Pasta e Fagioli
A classic Italian soup made with a soffitto base, white beans and your favorite choice of pasta.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 yellow onions
- 2 carrots
- 2 ribs celery
- 114g (4oz) pancetta, diced
- 3 cloves garlic, finely minced
- 1/2 cup white wine
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (175g/6oz) cans cannelloni beans, rinsed and drained
- 1 (400g/14oz) can whole peeled tomatoes with juice
- 150g (5.3oz) kale (optional)
- 2 bay leaves
- 1 tablespoon fresh rosemary, finely minced
- 350g small dried pasta (such as ditalini)
- 1-2 Parmesan rinds (optional)
- FOR GARNISH:
- 1/3 cup extra-virgin olive oil
- 1/3 cup Parmesan, freshly grated
- a few sprigs fresh parsley, chopped
- red pepper flakes
Directions
- Step 1 Finely chop the onions, carrots and celery. For best results make sure your vegetables are very finely chopped. You can also use a food processor for the onions and carrots. Just make sure not to blend too much that your vegetables turn to mush. Celery must be hand chopped.
- Step 2 Heat a heavy-based saucepan over a gentle heat and add olive oil. Add your chopped vegetables. Cook stirring occasionally until the onions become translucent, about 10 minutes. The preferred method however and the best results for a deep rich savory flavor is to let it simmer on low heat with lid covered for at least 45 minutes or until it turns a light golden brown, stirring occasionally.
- Step 3 Add diced pancetta and cook, stirring occasionally, for about another 5-10 minutes. Add minced garlic into the mixture and cook, about 1 minute. Add wine and cook until nearly evaporated, about 5 minutes.
- Step 4 Add broth, salt, pepper, beans, diced tomatoes, bay leaves, rosemary and Parmesan rinds (if using). Roughly chop or hand-tear the kale and add it to the pot (if using). At first it may seem like an abundance amount kale, but within a minute or two it will all absorb into the liquid. Increase heat to high and bring to a boil. Then reduce heat to low and let simmer, about 20 minutes.
- Step 5 Meanwhile, in a separate pot, cook pasta of your choice (any tiny pasta such as ditalini, orecchiette, or even orzo) to al dente. Drain and set aside. It is important to cook the pasta separate from the soup. If you cook it in the soup then the pasta will absorb all the broth, leaving you with very little broth and a very thick soup. You will add the cooked pasta to the soup at the end.
- Step 6 Use a slotted spoon and transfer 1 cup of bean mixture and a little soup liquid to a blender. Purée until smooth and then add it back into the pot of soup. Stir well so that the purée is well incorporated into the soup. This purée will help thicken the soup without using any other thickening agent. Remove the bay leaves.
- Step 7 A few minutes before you are ready to serve your soup add in your cooked pasta (you can add more or less pasta, depending on your preference) and let it simmer and heat through, about 3-5 minutes. Taste and season with salt and pepper.
- Step 8 Ladle the soup into bowls. Drizzle each portion with a touch of olive oil, sprinkle of Parmesan and top it off with freshly chopped parsley. For a little heat add red pepper flakes.