Pasta e Fagioli (Italian Pasta and Bean Soup)
Local name: Pasta e fagioli
In short: A thick, rustic soup of borlotti beans, small pasta, tomato, garlic and rosemary, with some of the beans mashed for creaminess. Cheap and warming. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 455 kcal
Pasta e fagioli, pasta and beans, is the soup Italians cook when they want comfort without spending much. Every region has its own version: it can be thin or thick, with tomato or without, with short pasta or broken spaghetti. This one is dense and creamy, thickened by mashing some of the beans, and scented with rosemary and garlic. The pasta cooks right in the pot, so its starch thickens the broth.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, carrot and celery for 8 minutes until soft. Add the garlic, rosemary and tomato paste and stir for 2 minutes.
- Add the beans and stock. Bring to a boil, then simmer for 20 minutes.
- Remove the rosemary. Mash about a third of the beans against the side of the pot with a potato masher, or blend a ladleful and stir it back in, to thicken the soup.
- Add the pasta, salt and pepper. Cook, stirring often, for 8 to 10 minutes until the pasta is al dente, adding a splash of hot water if the soup gets too thick.
- Take the pot off the heat and rest for 5 minutes, since the soup thickens as it sits. Serve with a drizzle of olive oil and black pepper.
Tips
- Use dried beans for a deeper flavor. Soak 300 g (10 oz) overnight, drain, and boil hard for 10 minutes, then simmer for about 1 hour until tender. Use some of the cooking water as stock.
- For extra depth, add a pinch of chili flakes with the garlic, or stir in a handful of chopped kale or cabbage with the beans.
Questions and answers
Is pasta e fagioli a soup or a pasta dish?
It sits in between. In Italy it is usually thick enough to eat with a spoon or fork, but it can be thinned with stock into a soup. Add more liquid if you prefer it brothy.
How do I store leftover pasta e fagioli?
The pasta keeps absorbing liquid, so the soup thickens in the fridge. Store it for up to 3 days and thin it with a splash of water or stock when reheating.
Can I use canned beans?
Yes. Canned beans are quick and work well here. Rinse them lightly and mash a third of them to give the broth body.
How long does it take to make Pasta e Fagioli (Italian Pasta and Bean Soup)?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Pasta e Fagioli (Italian Pasta and Bean Soup)?
About 455 kcal per serving, with 19 g of protein, 70 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 70 g |
| Fat | 11 g |
| Fiber | 14 g |
| Sugar | 8 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
